Spaghettoni fava beans and pecorino

Luca Robledo — Fri, 24 Jul 2015 14:39:53 +0000

Rome is the eternal city even when it comes to kitchen, passed on through generations. The simple natural ingredients are the starting point to create innovative meals tributing tradition. Bacon – the one from the pork’s face – and cheese are the main ingredients of Lazio’s cuisine, but vegetables such as chickpeas, green broccoli and chicory are also great classics.

Today I use another typical product, fava beans. Their flavour matches perfectly either with cheese or bacon, as it does with the texture of spaghetti Mancini.

The peculiarity of this recipe sits in how beans are treated, and there are two different ways to serve them. Find out how I got the most out of this fresh and tasty course prepared exclusively for FABI | Cosebuone.

Spaghetti Spring Roll

Luca Robledo — Wed, 15 Jul 2015 13:41:28 +0000

As you know, in my kitchen I love to experiment unusual combinations: today we cook traditional Chinese spring rolls in a Mediterranean fashion, replacing the traditional vegetable stuffing with spaghetti. The concept of frying is common to both cultures. I have combined the quick cooking and sour vegetables typical of East Asia and the most famous Italian meal of all – spaghetti.

Here’s the preparation of the course: boil the water and cut carrot, zucchini, red pepper and onion into small pieces, all same size. Make a sauté of vegetables in a large frying pan with extra virgin olive oil, soy sauce and a dash of Tabasco sauce. Moisten the rice paper base and put in it the fork-wrapped spaghetti.

After closing in it in small bundles, fry them.

You’re done: now you just have to serve these rolls and surprise your guests.

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Spaghettoni fava beans and pecorino

Spaghetti Spring Roll