Tuesday, 19 July 2016

Tagliatelle fresh pasta with beans, potatoes and tuna bottarga

10 minutes to prepare Serves 4



Pasta with beans, potatoes and bottarga is an interesting seasonal dish, tasty and and quick to prepare.

The flavor of beans combined with Pecorino cheese and bottarga (for those who missed it, here is the explanation of what bottarga is) creates a unique taste harmony!
As for all simple dishes, it is essential to start from the top ingredients; buy some nice fresh fava beans - unfortunately I had just frozen ones -, original Pecorino romano cheese, a good tuna bottarga to be grated and a great pasta: I chose for this occasion some fresh Tagliatelle pasta.

To make this dish even more scrumptious, you may decide to add 1 tablespoon of cooking cream or a creamy, melting cheese...the choice about how much to sin is all yours!

Here's what you will need for the 4-serving recipe:

400 g Tagliatelle fresh pasta
400 g frozen beans
3 potatoes
100 g grated Pecorino cheese
100 g grated Parmesan cheese
tuna bottarga
salt and pepper
EVO oil

      1. Pour 500 ml of water in a large pot and bring to boil. As soon as the water boils, add salt and the frozen beans. Let them cook for about 5 minutes
      2. Meanwhile, peel the potatoes and cut them into 1-cm cubes. Keep aside
      3. Remove the beans from the heat and drop them into an ice-water bath for an immediate cool down. Drain the cooled beans and remove the tough outer skins with a knife
      4. Boil water in a pot, add salt and once started to bubble, pour the potatoes into it. Let them cook for about 10 minutes
      5. Once potatoes have become soft, add Tagliatelle fresh pasta. Follow the time instructions reported on the package: usually fresh pasta is ready in about 2 minutes
      6. Drain pasta al dente and pour it into a pan off the heat. Add 3 tablespoons of EVO oil, both grated cheeses and toss to mix well for a few moments
      7. Grate some tuna bottarga and grind some pepper on top of each plate and serve immediately!

        In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.

        Spring time is the perfect time to eat fresh beans.
        For this reason, in Rome region, they are the protagonists of "Maggetto" occurring on May the 1st: on this day, indeed, there is no picnic near Castelli Romani which misses beans and pecorino cheese.

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