Maccheroni with broad beans and piacentinu ennese cheese

10/05/2013 - Piacentinu Ennese is a cheese with a firm dough made from raw cow's milk from cows of the Sicilian breeds "Comisana Pinzirita" or "Valle del Belice". The cheese contains Sicilian saffron and black peppercorns. A spicy and tasty cheese.

Ingredients for 4 people:

- 400 g macaroni "Pastificio Mancini"
- 150 g Rigatino Toscano (Tuscan fine bacon)
- 150 g broad beans from Leonforte "Azienda Agricola Agrirape"
- 1 teaspoon wild fennel "Arconatura"
- 80 g of Piacentinu Ennese cheese
- 1/2 onion
- Organic extra virgin olive oil "BioColombini"
- Salt from Trapani

Articolo tratto da: Anne to London

Piacentinu Ennese is a cheese with a firm dough made from raw cow's milk from cows of the Sicilian breeds "Comisana Pinzirita" or "Valle del Belice". The cheese contains Sicilian saffron and black peppercorns. A spicy and tasty cheese.

Ingredients for 4 people:

- 400 g macaroni "Pastificio Mancini"
- 150 g Rigatino Toscano (Tuscan fine bacon)
- 150 g broad beans from Leonforte "Azienda Agricola Agrirape"
- 1 teaspoon wild fennel "Arconatura"
- 80 g of Piacentinu Ennese cheese
- 1/2 onion
- organic extra virgin olive oil "BioColombini"
- salt from Trapani

Soak the broad beans for 12 hours. Finely chop the onion and fry in a pan with some olive oil. Add the broad beans and simmer for 20-25 minutes with a little water until the beans are tender.

Cut the Rigatino into strips and fry in a pan, add the cooked fava beans.

Cook the macaroni for about 8 minutes until al dente, drain and add to the pan with the sauce. Stir well. Serve and sprinkle with plenty of grated Piacentinu Ennese cheese.