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    Campanelle with cauliflower, sundried tomatoes and garlic

    T475 min

    Danilo Cortellini


    • 350g Fresh “tonnarelli” pasta (or any other kind of pasta)
    • 300g grated Grana Padano cheese
    • 1 empty Grana Padano wheel – optional (to use as mixing bowl)
    • 2 tbsp of extra virgin olive oil
    • 150g broad beans (off the pod)
    • 8 courgette flowers
    • Salt and pepper to taste



    STEP 1

    Boil the broad beans in salted water for about 1 minute and cool them down immediately in iced water to retain the green colour. Once cold, peel them from the skin.
    Remove the pistils and stems from the courgette flowers and wash them very carefully in a bowl with cold water and pat them dry with a clean towel. Once dry roughly chop them in large pieces.


    STEP 2

    Cook the tonnarelli in salted boiling water for about 5-7 minutes, mixing them every now and again with a big fork. Once cooked but still al dente, drain the tonnarelli in a mixing bowl (or into the Grana Padano wheel) and retain some cooking water on the side.

    STEP 3

    Add the broad beans, the courgette flowers and a drizzle of extra virgin olive oil to the pasta and mix vigorously. At this stage, start adding the grated Grana Padano cheese and freshly ground black pepper. Mix well whilst adding spoonfuls of cooking water, until the cheese is melted and the pasta is creamy.
    Plate generous portions into shallow bowls and serve immediately.