The owner of Osteria Italiana in Melbourne, Alessandra D'Angelo, shared with SBS Italian one of the recipes from her gluten free menu, suitable for those who are gluten intolerant. If you are celiac, you just need to pay extra attention to the products you purchase.
Gluten-free pasta with broad beans, cheek lard, ricotta and pecorino cheese
Ingredients for 4 people
- 1kg of fresh broad beans or 250gr of frozen broad beans
- 200gr of cheek lard
- 4 tablespoons of extra virgin olive oil
- 360 / 400gr of pasta
- 4 spoons of pecorino
- 2 tablespoons of sheep's or cow's milk ricotta
- Black pepper to be ground at the moment
Method
Boil the water for the pasta. Meanwhile, in a non-stick fry pan put cold oil and the cheek lard cut into strips. Cook the bacon over medium heat until it becomes crispy.
Boil the beans for a few minutes and, once cooled, remove the peel. Then add them to the cheek lard, add a little boiling water and let stew for about 10 minutes. We need to get the beans tender but not undone.
While the pasta is cooking, mash the ricotta in a bowl with a fork and add two tablespoons of cooking water to mix better. Add the pecorino cheese, salt if necessary, and mix to form a cream.
When the pasta is ready, drain and pour into the pan with the cheek lard and broad beans. Mix.
Serve by placing the ricotta cream on the base first, then the pasta with cheek lard and broad beans. Sprinkle with freshly ground pepper.
Listen to the recipe as told in Italian by chef Alessandra D'Angelo.
