Thanks to Augusto and Marco, chef at Restaurant La Gramola in Turbigo, I cooked this pasta with broad beans, very good …… and so spring! Augustus and Mark I have revealed all the secrets of the recipe and I (albeit with some variation) I tried to play it.
Well, we come to the gradients for 4 people: 350 grams of pasta (I used half sleeves striped) about 350 grams of beans (with pod weight yet), 3 medium-sized onions, 100 grams of milk, 150 grams of not sweet pecorino cheese, half a cup of dry white wine, extra virgin olive oil, salt.
Peel, wash and boil the beans in boiling salted water for 1 minute to. Bake the onions in their skins (placing in a baking sheet covered with parchment paper) for about 1 hour. After cooking, remove the skin, the outer leaves and slice them thin enough. In a pan, heat 3 tablespoons of olive oil and cook the beans and onions for a few minutes. Add the wine and continue to build for 10 minutes.
Prepare the creamy cheese: In a saucepan bring milk to the boil, remove from heat and add the cheese cut into cubes: leave to soften for a few minutes and blend. I added a little spice to the cream, which will be quite liquid. Cook the pasta al dente and pass it for a few minutes in a pan with the beans and onions. Present on the table by placing the dish a few tablespoons of creamy cheese and (above) the dough. If you prefer you can pour the cream cheese on pasta with beans and onions, stir and serve.