Ingredients:
Serves 4
Heat a tablespoon of oil in a large pan, add the shallot and cook for a couple of minutes. Add the wine, and after 2 more minutes reduce the heat and leave to cook for 10 minutes. Add the beans, cook for a couple of minutes, and then add the vegetable broth. Cook for about 15 minutes.
While the beans are cooking, cut the speck into cubes. About 5 minutes before the beans are ready, heat a tablespoon of oil in a pan, and add the chilli and speck cubes. Once the speck is crispy add to the pan with the beans.
Drain the pasta a couple of minutes before it is ready, reserving a cup of cooking water. Put the pasta with the beans, along with some cooking water. Mix well, and cook until the pasta is cooked to your liking. Once the pasta is ready, add the Pecorino cheese, the oregano, and some fresh pepper, mix well and serve.
Adapted from Original Recipe
Serves 4
- 80g Pecorino cheese, grated
- 300g broad beans (fresh or frozen, with the outer skin removed)
- 1 small fresh chilli, de-seeded and finely chopped
- 1 tsp origano
- 200g speck
- 1/2 cup white wine (125ml)
- 2 tbsp olive oil
- 1 shallot, finely chopped
- 150ml vegetable stock
- pasta for 4 portions (about 300g)
- pepper
Directions:
While the beans are cooking, cut the speck into cubes. About 5 minutes before the beans are ready, heat a tablespoon of oil in a pan, and add the chilli and speck cubes. Once the speck is crispy add to the pan with the beans.
Drain the pasta a couple of minutes before it is ready, reserving a cup of cooking water. Put the pasta with the beans, along with some cooking water. Mix well, and cook until the pasta is cooked to your liking. Once the pasta is ready, add the Pecorino cheese, the oregano, and some fresh pepper, mix well and serve.
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