ACADEMIA BARILLA
Welcome to Academia Barilla! The ingredient of this month is broad bean that we are going to use to prepare sauce to our garganelli pasta that we prepare to last time.
For the sauce we are going to use broad beans, ripe tomatoes, rosemary and garlic and parsley.
First thing to do is peel the broad beans and to do this, we need to blanch them in boiling water for nearly 20 seconds. After 30 seconds, we put them in ice and water to cool down and then they are ready to be peeled. Peel the broad beans as really easy like this, after the broad we need to peel the tomato is as well.
We make a cut of the bottom and then we blanch for 30 seconds in boiling water.
After 30 seconds, we put them in cold water and then we can peel them. Peel the tomato now is really easy. We chopped them chopped them in four. And then, we take the seeds off.
After that, we cut in small cubes.
Now we can drop the pasta in boiling water where we add already salt and then we can start preparing the sauce. The pasta would take four to five minutes to cook. So, we have enough time to prepare our broad beans sauce.
We use extra virgin olive oil. When they are already is hot, we sauté the broad beans. Then, we can add the rosemary and garlic finely minced. A pinch of salt, and the tomato, the pasta is nearly cooked. We just taste the sauce. If it need more salt but it is okay.
And then, we can drain the pasta into the sauce.
We finished with parsley, freshly ground black pepper and pecorino ground cru cheese.
The pasta is ready to be served with a bit of olive oil, black pepper.
If you like, you can finish with some black truffle.
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