One of the recipes of the Liguria Region among the most cooked. Taste delicious, delicate, enriched by the incredible taste that only Taggiasco Extra Virgin Olive Oil can confer.
Boil the beans in boiling water for about 5 minutes, drain them with a skimmer keeping the cooking water, put them in a container full of cold water, after a few minutes peel them, put them in a saucepan with a little of their cooking water, add a little salt and cook at low heat for 10 minutes until they are very soft.
Peel the wild leeks keeping some of the green, slice them and put them in a saucepan with thick bottom together with the bay leaves and 3-4 tablespoons of oil, salt them lightly, cover them and braze them at low heat for 10-15 minutes stirring occasionally.
Meanwhile, wash and leaf the thyme, coarsely chop the taggiasca olives, wash the tomatoes, divide them in half by removing the internal seeds and cut into cubes, season with a pinch of salt, a little oil, the thyme and the olives.
Mix the beans with the leeks deprived of the bay leaves and blend until creamy sauce, if necessary pour a little milk and season with a ground pepper.
Boil the trenette al dente in plenty of boiling salted water and shake the pecorino into flakes, drain the pasta not too dry, season with the cream of broad beans, distribute it in the dishes, place the tomatoes in the middle, surround with flakes of pecorino cheese and serve.
- Ingredients for 4 people
400g of fresh shelled beans
12 small wild leeks
2 bay leaves
1 bunch of fresh thyme
2-3 tablespoons of pitted taggiasca olives
200g of tomatoes
320g of trenette
40-50g of aged pecorino cheese (optional)
pepper in grains
Taggiasco Extra Virgin Olive Oil
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