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Orecchiette, white broad beans and thistles
ingredients
servings
4
Orecchiette, pasta
160 grams
Cardoom
400 grams
Shelled fava beans
120 grams
Cherry tomatoes
200 grams
Extra virgin olive oil
40 grams
Garlic
1 wedge
Chili pepper
to taste
Parsley
1 sprig
first courses from Italy
Orecchiette, white broad beans and thistles
Orecchiette, white broad beans and thistles
ready in
2 hours 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A particular recipe, tasty and genuine. The thistle has purifying properties of the liver and fights water retention; while the beans are energizing, purifying and tonic, excellent for sportsmen!
preparation
step 1
put the white beans peeled for a whole night. The following morning, two hours before lunch, salt the beans and cook over low heat. Cover with a light lid and add 20 minutes of hot water to the pot every 20 minutes.
step 2
After 2 hours, add 2 tablespoons of extra virgin olive oil and, using a wooden spoon, work the beans until obtaining a perfect purée.
step 3
Boil the thistles for 15-20 minutes in salted water and drain. Meanwhile cook the orecchiette.
step 4
Using a large pan, brown a clove of garlic cut into 3-4 pieces with 2 tablespoons of extra virgin olive oil, immediately adding a piece of red pepper, some tomatoes and thistles. If the bottom of the pan dries, add a little cooking water to the orecchiette.
step 5
After a few minutes pour the minced parsley over the thistles, one half of the beans and, again with the wooden spoon, mix.
step 6
Immediately afterwards add the orecchiette and then the other half of beans, stir again and serve.
