Bea’s Recipes offers a very inviting first course: pasta with broad beans, ciauscolo, and pecorino. Broad beans are in season so you find them nice and fresh, and I was even gifted some, so how could I pass up the chance for a new recipe? Not many of you will know ciauscolo, a typical soft salami from the Marche region, so soft that if it’s not very aged, you can even spread it on some freshly toasted bread. The third ingredient, a must with broad beans, is pecorino. Here’s a tasty first course, savor the seasonal vegetables, fruits, and legumes with me, you won’t regret it!
I inform you that this and many other easy and delicious pasta recipes can be found in the Collection of Pasta First Course Recipes on my cooking blog! What are you waiting for to read them all?!?
If you like broad beans, try this simple recipe to make them even tastier: flavorful pan-cooked broad beans, they will surprise you!
- Difficulty: Easy
- Cost: Medium
- Preparation time: 40 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 408.78 (Kcal)
- Carbohydrates 30.91 (g) of which sugars 2.34 (g)
- Proteins 14.70 (g)
- Fat 24.25 (g) of which saturated 5.78 (g)of which unsaturated 4.14 (g)
- Fibers 4.46 (g)
- Sodium 1,267.82 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pasta with Broad Beans, Pecorino, and Ciauscolo
- 3.5 oz Broad Beans
- 7 oz Pasta (in my case thick spaghetti)
- 3 slices Salami (slices of Ciauscolo)
- to taste Pecorino Romano
- Onions
- Extra Virgin Olive Oil
- 1 pinch Salt
- 1 pinch Black Peppercorns
- 1 pinch Parsley
- 1 pinch Black Pepper
- 1 clove Garlic
- 1 White Wine
Tools
- Pot
- Pan
- 1 Cutting Board
- 1 Knife
Preparation of Pasta with Broad Beans, Pecorino, and Ciauscolo
Let’s start with the main ingredient, the broad beans. Let’s shell them and boil them with the skin on in boiling water for about 10 – 15 minutes, depending on the size of the beans. Once cooked, rinse them under cold running water and remove the skin; in this way, it’s easier, and they crumble less. Boil the water for the pasta; in my case, I chose thick spaghetti, but the choice depends on your taste, whether short or long. Then take a non-stick pan with high edges, fry the chopped half onion in a generous amount of extra virgin olive oil and the garlic clove without its skin.
When the onion is wilted, remove the garlic and add the broad beans, sprinkle with salt, pepper, and parsley, and let cook for about 5 minutes. At this point, add the ciauscolo, or the salami you have chosen, cutting it into not too small cubes; its flavor in the sauce must be felt, then deglaze everything with white wine and let it cook for another 5 minutes or so.
Obviously, during these 10 minutes of cooking the sauce, the pasta should also be cooked, as you see, it’s a simple and quick first course to make, it can also be valid for a last-minute lunch. Drain the pasta, keeping a few tablespoons of the cooking water aside because it might be useful for mixing everything together. Toss the thick spaghetti in the sauce and serve with the addition of some black pepper grains and a generous grating of pecorino. What a delight and what a fragrance, keep in mind that I don’t particularly love broad beans, so this first course of Pasta with broad beans, ciauscolo, and pecorino really surprised me.
Enjoy your meal!!!
Notes
If you liked this recipe, you can find on my blog Bea’s Recipes the Fresh Broad Bean Soup
