INGREDIENTS
FOR 2 PEOPLE
250 g Rummo Mezzi Paccheri Rigati N° 152
250 g dry fava beans
250 g cavolo nero
1 onion
2 anchovies
400 g potatoes
Parmigiano Reggiano
50 g raisins
50 g walnuts
Pepper
Salt
DIRECTIONS
Before starting, soak the dry fava beans in water for 12 hours at room temperature (if they’re peeled, 8 hours are enough). Soak the raisins too (in this case, you only need 10 minutes). Once the soaking is complete, peel the fava beans if necessary. Cut the onion into slices, and sauté them in a clay pot. Add the anchovies and let them melt. Add the fava beans, mix and pour enough boiling water to cover the fava beans by two inches. Cover with the lid and cook over a medium flame for 10 minutes. Meanwhile, peel the potatoes and cut them into 2-cm cubes. Take the Parmigiano crust, rinse it, then cut it into 2 cm cubes. You’ll need a handful. Toss them into the pot, add the pepper, mix, cover and cook for 15 more minutes. Clean the cavolo nero separating the soft part of the leaves from the coarser stems. Cut them roughly in three parts and add them together with the raisins to the pot. Season with a little salt, then add more boiling, unsalted water. Cover and continue to cook for 10 more minutes. In a pot with abundant boiling salted water, cook the Mezzi Paccheri Rigati for 10 minutes, then move them into the pot and continue cooking for 5 more minutes. Remove from the stove, add some extra virgin olive oil, pepper and freshly grated Parmigiano Reggiano. Mix to blend the flavors, then plate adding some crumbled walnuts on top. Bon appetit!