Short pasta salad with broad beans, balsamic onions and pecorino

Short pasta salad with broad beans, balsamic onions and pecorino

Insalata di trofie, fave, cipolle e pecorino

By
From
Pasta
Serves
4
Photographer
Laura Edwards

I could have used gramigna pasta for this salad. Gramigna is a prime example of how the Italian imagination, when giving names to pasta, is bewildering, to say the least. Gramigna is a plant known as Bermuda grass, which spreads very readily, becoming a garden pest. It is not clear to me how a short piece of pasta bent into a semi-circle could be likened to the plant, but the pasta pieces look pretty in salads, and taste good, as do the more readily available trofie...

Ingredients

Quantity Ingredient
300g dried trofie pasta
salt and pepper, to taste
1 tablespoon extra virgin olive oil

Salad

Quantity Ingredient
1kg young broad beans, podded
60ml extra virgin olive oil
200g small onions, peeled
30g caster sugar
2 tablespoons balsamic vinegar
200g pecorino cheese, cut into small strips

Method

  1. Cook the pasta in advance so that it can cool. Cook in plenty of boiling salted water for 12–14 minutes or until al dente. Drain, dress with the olive oil, then leave to cool.
  2. Blanch the beans in a large saucepan of lightly salted water, a few minutes only. Remove from the water with a slotted spoon. When cool enough to handle, remove the outer skin, revealing the bright green beans inside. Saute these gently in the oil for a few minutes. Lift them from the pan and set aside.
  3. Blanch the onions in the same salted water, until soft, about 15 minutes. Scoop out and fry them for a few minutes in the same oil and the same pan as the broad beans. Add the sugar, let it caramelise a little on the heat, and then add the balsamic vinegar and a little water if needed. Let it cool. (These onions are also very good as a pickled part of an antipasto.)
  4. Mix the balsamic onions and all their juices with the broad beans, the cheese and the pasta. Season to taste with salt and pepper, and serve.
Tags:
Antonio
Carluccio
pasta
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