The new Martelli Pasta with beans, Rigatino and truffles

18/02/2013 - Ingredients for 4 people:

- 400 g fusilli "Pastificio Martelli"
- 100 g Rigatino "La Cinta di Guido"
- 150 g broad beans from Leonforte "Agrirape"
- 30 g sliced truffles "Savini Tartufi"
- 50 g of Pecorino Toscano DOP
- Organic Extra Virgin Olive Oil "Podere Spazzavento"
- Salt "Oro di Sicilia"
- pepper

Articolo tratto da: Anne to London

Ingredients for 4 people:

- 400 g fusilli "Pastificio Martelli"
- 100 g Rigatino "La Cinta di Guido"
- 150 g broad beans from Leonforte "Agrirape"
- 30 g sliced truffles "Savini Tartufi"
- 50 g of Pecorino Toscano DOP
- organic Extra Virgin olive Oil "Podere Spazzavento"
- salt "Oro di Sicilia"
- pepper

Let the beans soak in water for 6 hours. Cook for about 45 minutes. Then peel.

Cut the Rigatino into pieces and fry in a pan with some olive oil.

Cook the fusilli for 8 minutes until al dente, drain and add to the pan with the Rigatino. Add the beans. Season with olive oil and serve with plenty of grated pecorino.

Put some slices Savini Truffle on top.

Recommended wine: Grano delle Formiche "Podere Spazzavento"

Leonforte broad beans

Leonforte broad beans - 250 gr

4.80 €

Pecorino Toscano DOP

Pecorino Toscano DOP - 500 gr.

14.50 €

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The new Martelli Pasta with beans, Rigatino and truffles