“One of the things I love most to do is cook, create unique dishes, in their simplicity, harmonious and genuine with fresh, if possible organic products. ”
This is how Donatella presents herself. When the result of an improvised dish is appreciated, she likes to share with her friends the recipe of her successful culinary experiment!
Usually does not follow any recipe; as in the cartoon “Ratatouille” cooks “on the nose”, always adding the secret and fundamental ingredient: his love in cooking … and who taste its dishes appreciate it very much.
For his cooking, he loves to discover and use little-known foods and spices, which have beneficial effects, and use products with little gluten, fresh seasonal vegetables, at zero km that contain all the flavor of his beloved land.

CHEF

Donatella Ingrassia

KITCHEN

Palermitana

DIFFICULTY

Average

DATA FOR PREPARATION

15 min
Prep

30-40 min
Cooking

45-55 min
Total

2-3 Persone
Doses

Recipe

INGREDIENTS
  • Organic gluten free pea paste 250 g

  • Fresh organic broad beans 250 g

  • Fresh organic peas 150 gr

  • Organic onion n.1

  • Fresh organic wild fennel seedsq.b.

  • Organic extra virgin olive oil q.b.

  • Salt and pepper q.b.

PREPARATION
  • Peel the beans and fresh peas.
  • Chop the onion and brown it in a non-stick pan with extra virgin olive oil and fennel seeds. To make a lighter sauce, add a little water.

  • After a few minutes, add salt and pepper, fava beans and peas. Cover everything adding water and cook over medium-low heat for 30-40min. If it should shrink too much, add water to taste.

  • At the end of cooking, add a drizzle of extra virgin olive oil.

  • The pasta should be cooked al dente, halfway through cooking; once drained, it must be combined with the beans and peas to finish cooking.

  • Serve the pasta still hot and serve with a sprinkling of pepper.

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