Ingredients
1 pounds conchiglie, these are the shells. I got big ones this time.
3 pounds fava beans - before peeling.
3/4 pound ricotta
1/2 cup olive oil
1 onion
1/4 cup Pecorino cheese
1 tbsp butter
Preparation.
So below is what a fava bean looks like.
Simply remove the beans and throw the cover.
Then boil water.
Add a steaming basket and steam the beans for 5 minutes
at high steam.
Now, if you squeeze the fava bean the inside will come out
Keep the inside and throw away the waxy nasty cover.
When you are done you will have beans.
Now, pour the olive oil and cook the chopped onion for 3-4 minutes on medium heat.
Add the fava beans.
Add 1 cup of water.
Leave this on medium low heat.
Check every 5 minutes. The goal is to get the beans al dente but cooked for sure.
They might taste like shit, so add salt and pepper.
When this is done, turn off the heat.
Take 1/2 the beans and mash them using a mortar and pestle or a small food processor, mine is for an army so I had to use elbow grease.
Olio di gomito is what it is called in Italian.
Good.
In your serving bowl mix the ricotta with salt, pepper and two tablespoons of pasta water. Mix mix a few swishes .
Add the mashed bean mixture and mix 2 more swishes.
Put 1 tbsp of butter on top and leave it.
Now, cook your pasta.
When it is done, leave 1 cup of pasta water.
Then drain it and add it all to the serving bowl.
The heat will melt the butter and if you mix the Ricotta will make a sauce.
The sauce will probably be dryish, so add some pasta water to get more of a sauce.
Add a little every time and mix once.
When you are happy throw in the 1/2 beans that were left and mix once or twice
the goal is to keep them sort of whole for presentation.
Throw some pecorino on it and serve it.
Grate some fresh pepper for kick.
Delicious.