Friday 19 June 2009

Orecchiette with Broad Beans, Ricotta and Mint [#106]


Delicious, creamy recipe, that showcased the tiny little broad beans picked at our local PYO farm in Binsey. However, I halved the quantity of ricotta - Nigel suggests 250g, or a whole tub, which was just way too much and way too rich for two and 200g of pasta. It was plenty creamy enough! I have half a tub left to make his Raspberry Ricotta Pancakes for an indulgent breakfast on Sunday as a result. The mint in this, by the way, is totally essential and elevates it into something unusual and delicious. We drank a lovely Friulli Grave Pinot Grigio by Arrigo Bidoli (M&S) with this, and could almost imagine ourselves in the Tuscan hills............

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