Spaghetto Quadrato n.1 with young fava beans, white celery, sun-dried tomatoes, taggiasca olives and nepitella


Spaghetto Quadrato n.1 with young fava beans, white celery, sun-dried tomatoes, taggiasca olives and nepitella



  • Spaghetto Quadrato n.1 La Molsiana   320g
  • shelled fava beans   150g
  • Celery   50g
  • Sun-dried tomatoes   50g
  • Taggiasca olives   50g
  • Fresh spring onion   30g
  • Extra-virgin olive oil   to taste
  • Nepittela leaves   to taste
  • Ginger powder   to taste
  • Salt   to taste


Shell the fava beans. Steam them for 3 minute until the skin whitens. Set aside half of them for the finishing touch. Pureè the rest until smooth. Roll out the cream between two sheets of parchment paper and let it cool down.

Soak the sun-dried tomatoes in warm water with some ginger for approximately 15-20 minutes, in order to reconstitute them. After that,  drain and cut half in cubes. Blend the rest and set it aside to dress the pasta.

Wash the celery and cut it in small cubes. Cut the spring onion into julienne (thin) stripes and sweat it in a pan with oil. Add celery and tomatoes cubes.

Once spaghetti are very firm to the bite, finish to cook them in a pan with some pasta cooking water and add tomatoes cream at the very end, in order to avoid to alter the taste.

Place spaghetti on the dish and add steamed fava beans, taggiasca olives, the crispy fava beans chips and few nepitella leaves.

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Nobody knows that better than Nicola Vizzarri , a member of the Italian National Chef's Association, who has created the Chef's Dishes Recipes, drawing from tradition in a chef Vizzari likes to develop flavours with a creative flair. His goal is to help you to create meals that your guests will remember.

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