Trofie with broad beans and chicory is a spring first course with a fresh taste.
To add more flavor and color, I also included some raw tomato, a sprinkle of pecorino, and a bit of chili pepper for a pleasant spicy note.
They are easy to prepare, and if you want to make the recipe even quicker, you can also use frozen broad beans. Of course, I recommend the fresh ones, which are much tastier in this season. It’s a dish with pleasant contrasts between the sweetness and bitterness of the vegetables, all made more interesting by the saltiness of the cheese.
If you want to try other recipes with broad beans, you can also take a look at
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Easter
- Energy 267.16 (Kcal)
- Carbohydrates 30.67 (g) of which sugars 2.85 (g)
- Proteins 10.91 (g)
- Fat 11.62 (g) of which saturated 2.80 (g)of which unsaturated 1.17 (g)
- Fibers 5.20 (g)
- Sodium 1,491.44 (mg)
Indicative values for a portion of 300 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 Trofie with Broad Beans and Pecorino
- 14 oz trofie (fresh)
- 2.2 lbs broad beans (fresh)
- 7 oz catalogna
- 7 oz tomatoes
- 1 clove garlic
- 1 bunch parsley
- 3 tbsps extra virgin olive oil
- 1 oz pecorino
- to taste salt
- 1 fresh chili pepper
Preparation of Trofie with Broad Beans and Chicory
To prepare trofie with broad beans and chicory, first shell the broad beans, removing the stem as well, and blanch them for 1 minute in boiling unsalted water, then drain them and peel them to get only the inner part of the legume which is the tenderest.
Wash the catalogna chicory, cut it into pieces, and boil it in salted boiling water for about ten minutes.
In a large pan, heat the EVO oil with the garlic clove and chili pepper. Sauté the blanched chicory and peeled broad beans in the pan for a few minutes, seasoning with salt. Finally, season with chopped parsley and turn off the heat.
Meanwhile, wash the tomatoes and cut them into cubes. Cook the trofie in plenty of salted water and when they are cooked, drain them into the pan with the vegetables. Turn on the heat again and let them season for a minute, then turn off and add the chopped tomatoes.
Serve the trofie with broad beans and chicory immediately with a generous sprinkle of grated pecorino.
