Time 10 min. Difficulty Easy
The fruit of the collaboration with chef Stefano Fagioli and his Trattoria Via Vai.
Risotto creamed with artichoke paste and seared cheese, with slices of moscatello cucumber.
A combination of the sour notes of the characteristic moscatello cucumber with the fatty part of the cheese and artichoke heart.
This dish is just one part of the research into new combinations and ways to best enjoy preserved foods.
INGREDIENTS:
- 500g shelled fresh broad beans
- Extra virgin olive oil
- Salt
- Ground black pepper
- Chive Cheese
PREPARATION:
- Start by bringing a pot of salted water to a boil. Add the shelled broad beans and cook for 10-12 minutes, or until the beans are tender but still slightly al dente. Drain them and cool them immediately under cold water to stop the cooking. Drain and set aside.
- Add salt and ground black pepper to taste.
- Arrange the shelled broad beans on a serving dish and season them with a drizzle of extra virgin olive oil.
- Cut the Quartirolo cheese into medium-sized cubes.
- Mix the chive Quartirolo cheese cubes with the broad beans.
- Finish the dish with a drizzle of extra virgin olive oil and a sprinkle of ground black pepper.
The broad beans with chive Quartirolo cheese are ready to be enjoyed as an appetizer or side dish. You can serve them with toasted croutons. Enjoy your meal!
