Tripoline with new broad beans

  • Difficulty


  • 350 g0SX0003
  • 200 g shelled broad beans
  • 100 g lard (or bacon)
  • 1 small onion
  • 1 stick celery
  • 1 clove garlic
  • 1 small bunch Italian parsley
  • 1 small bunch summer savory
  • 200 g tomatoes, ripe and firm
  • 4 tbsp grated Pecorino cheese
  • salt and pepper
Tripoline n° 3


Blanch the tomatoes in boiling water, peel them, remove the seeds and the cooking water then chop them coarsely. Rinse and chop the parsley and the shallot, drain the crab meat and chop it up.Dice the lard, peel the garlic and the onion, rinse and chop all the vegetables. Separately chop the parsley and the summer savory. Heat the oil in a pan, place the onion, the garlic, the celery, the parsley and the summer savory and fry.When the onion is soft, add the diced lard and brown briefly stirring with a wooden spoon; add the broad beans, and after a minute add the tomatoes, then season with salt and pepper and simmer for 30 minutes, constantly stirring.Aside, cook the pasta in a pan with plenty of boiling salted water. Drain it al dente and dress it with the broad bean ragù, sprinkle with summer savory and parsley and serve with grated pecorino on the side.