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Calabrian recipe: Spaghetti with cream of broad beans and Pecorino Crotonese PDO


Friday 14 may 2021

To the discovery of a dish of the Calabrian tradition, of its productive excellences and of the splendid territory of Crotone

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We are among the hills of Marchesato, north of Crotone. Among these rolling hills, the climate is mild, but crisp at the same time for the proximity to the sea on one side, and the Sila on the other. The ideal place where to find food and wine excellences, such as cherry tomatoes, hot peppers, broad beans and excellent cheese. Today we are going to combine these excellences in a first course of Calabrian traction, spaghetti with cream of broad beans and Pecorino Crotonese DOP, and to make the most of the taste of this delicacy, thanks to our exclusive video we will go directly on the spot, to discover the places, the flavors and the main ingredient of this dish, Pecorino Crotonese DOP, and then follow step by step the recipe made for us by chef Francesco Guerriero of Joseph Restaurant, with the products of APOCC - Calabrialleva Cooperativa degli Allevatori Calabresi. Ready?

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Ingredients

For four people

  • 320gr of spaghetti (better if fresh)
  • 300gr fresh broad beans, peeled, blanched or steamed
  • 120gr of Pecorino Crotonese DOP
  • Qb cherry tomatoes
  • Qb black pepper
  • Qb salt
  • 4 tbsp extra virgin olive oil
  • Qb fresh chili pepper
  • To finish a sprinkling of pecorino cheese
  • A leaf of basil

and garnish the plate with three slices of semi-hard Pecorino Crotonese DOP

Process

Start by peeling the broad beans and blanch them. In the meantime, chop the red onion, chop the cherry tomatoes and the chili pepper. Grate the pecorino crotonese DOP in small flakes in a container to use later. Once the beans are ready, blend them to obtain a homogeneous cream. Fry the onion in a pan, add the cherry tomatoes, the cream of broad beans and the grated cheese. We add the drained pasta that we have boiled, we toss it all and we serve by adding three slices of semi-hard pecorino crotonese DOP to the side of the plate and a basil leaf.

...and bon appetit.

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