- 380g Mezzi Canneroni Rigati Di Martino
- 120g fresh shelled broad beans
- 4 ripe tomatoes cut into concasses
- 1 shallot
- 2 dl tomato sauce
- 120g whole-wheat bread cut into cubes
- 100g clarified butter
- 120g fontina cheese cut into slivers
- salt to taste
Preparation:
Blanch the fava beans and peel them.
In a small saucepan, fry the cubes of whole-wheat bread with the clarified butter until crispy; the butter should turn a hazelnut color
Cook the pasta in the cooking water from the fava beans to flavor it
In a skillet, wilt the sliced shallot with a little butter, add the tomato concassé, tomato sauce, adjust salt and stir
Drain the Mezzi Canneroni Rigati al dente and toss with the sauce, fava beans, flaked fontina cheese and whole-wheat bread croutons, stirring vigorously so that the fontina cheese melts
Serve piping hot.
