Ingredients for 4
mezze maniche type pasta
fresh shelled broad beans about 300 g
1 onion sliced very thinly
about 50 g pecorino cheese in slivers
a few chopped mint leaves
evo oil
salt
pepper

Procedure
Cook the onion gills for about twenty minutes in a nonstick pan with a few tablespoons of oil and a ladle of hot water.
Add the fava beans to the onion, add another ladleful of hot water and cook for another ten minutes on high heat.
Add the mint daughters, adjust the salt and pepper.
Cook the pasta, drain, pour it into the pan with the fava beans, let it season for a few moments, add the pecorino cheese flakes and serve

Complete recipe follow it he tradition

“Fave e Pecore con Mezze Maniche,” which is a pasta dish typically made with broad beans (fave) and pecorino cheese (pecore), using mezze maniche pasta. This dish is a delightful combination of fresh flavors and creamy cheese.

Ingredients:

• 400g mezze maniche pasta
• 300g fresh or frozen broad beans (fave)
• 100g pecorino cheese, grated
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh mint or parsley (optional, for garnish)
• A pinch of red pepper flakes (optional, for a bit of heat)

Instructions:

1. Prepare the Broad Beans:

• If using fresh broad beans, remove them from their pods. If they are large, you might want to blanch them in boiling water for a minute, then cool them in ice water and peel off the tough outer skins.
• If using frozen broad beans, simply thaw them according to package instructions.

1. Cook the Pasta:

• Bring a large pot of salted water to a boil. Add the mezze maniche pasta and cook according to the package instructions until al dente.
• Reserve about a cup of the pasta cooking water, then drain the pasta.

1. Make the Sauce:

• In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and cook until softened and fragrant, about 3-4 minutes.
• Add the broad beans and cook for another 5 minutes, stirring occasionally. If the mixture looks too dry, add a splash of the reserved pasta cooking water.

1. Combine Pasta and Sauce:

• Add the cooked pasta to the skillet with the broad beans. Toss everything together over low heat, adding small amounts of the reserved pasta water as needed to create a silky sauce.
• Stir in the grated pecorino cheese until it melts and coats the pasta and beans evenly.

1. Season and Serve:

• Taste and season with salt and pepper. If you like a bit of heat, add a pinch of red pepper flakes.
• Garnish with fresh mint or parsley if desired.

Tips:

• For extra flavor, you can also add some pancetta or guanciale, cooked until crispy, before adding the garlic and onion.
• If you can’t find mezze maniche, you can substitute with another short pasta like rigatoni or penne.

Enjoy your “Fave e Pecore con Mezze Maniche”! Buon appetito!