Ingredients for 4 people
- 320 gr of scialatielli-type pasta
- 400 g shelled broad beans
- 200 g speck
- 1 garlic clove
- L’Equilibrato EVO Olive Oil to taste;
Procedure
- Blanch and husk the broad beans.
- Fry the peels as soon as they are removed. Keep aside.
- In a pan, add a little L’Equilibrato EVO Olive Oil and a clove of garlic to brown the speck in strips and make it crispy.
- Keep aside.
- In the same pan cook the broad beans over a moderate heat for 4/5 minutes and then blend together with a few tablespoons of L’Equilibrato EVO Olive Oil until smooth.
- Boil the pasta until al dente.
- Finish cooking in the cream, and add a little cooking water.
- Serve by adding the crispy bacon and broad bean bark chips.
- If desired, complete with a sprinkling of Parmesan cheese.