Here we have used our own traditions, with a typical green – fava beans and specifically, Fratterosa fava beans – prepared with fennel, which adds a note of balsam, and the zest of an orange to add citrus acid notes. To finish, we have added the crunch of toasted bread reminiscent of pork crackling.
INGREDIENTS
• 160 g maccheroni Cappelli pasta
• 600 g fresh fava beans
• 100 g whole wheat breadcrumbs
• 1 orange
• 3 cloves garlic
• 2 sprigs wild fennel
Method
So as not to waste anything, we use both the beans and the pods, which we cook in the same water.
Top and tail the bean pods and cut out any blackened parts.
Cook the pods in boiling, salted water and then immerse the pods in water and ice to preserve the colour.
Drain them again and blend them, then filter them to remove any fibrous parts. The result should be a bright green paste.
Blanche the fava beans for a maximum of 10 seconds, drain and place in water and ice.
Then remove the outer skin of the beans.
Gently fry the garlic, the beans and the finely chopped fennel. Season with salt, remove the garlic cloves and add the purée.
Toast the breadcrumbs in a non-stick pan with a pinch of salt and some oil, then leave to cool before adding plenty of orange zest.
Cook the pasta until it is al dente, drain and place in the green purée, stir and then serve. Garnish with the toasted breadcrumbs.
Pairing with local wine
Organic Verdicchio Castelli di Jesi Doc
Thanks to the zesty flavour, evolved aromatic elements, and aromas of ripe, white fruit, peach and acacia flowers, this wine brings out the full taste and aroma of the dish.
by Otello Renzi
