Traditional spaghetti, cream of broad beans and wild fennel

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The new Chef of The Beach – Casadelmar, Maria d’Asta, offers her own pasta specialities.

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Ingredients:

• 360g spaghetti
• 2 red mullet
• 150g cherry tomatoes

For the cream of broad beans:

• 200g dried broad beans
• 1 onion
• 20g fennel

Recipe:

For the cream of broad beans and wild fennel:

Soak the dried broad beans in cold water for 2 hours
Sweat them with the onions, wash and dice the wild fennel, combine it all with a little olive oil, season the mixture with salt and pepper, and chill.

Cook the spaghetti in boiling salted water.
Combine the spaghetti with the cherry tomatoes.
Sauté the red mullet fillets in a frying pan with a little olive oil, season with salt and pepper.

To serve:

Place a little cream of broad beans and wild fennel in the dish, then the spaghetti and finally place the red mullet fillets on top.

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