Ingredients (serves 4)
250 g dried fava beans
350 g tagliolini (flour, water, salt)
8 sweet cruschi peppers
extra virgin olive oil
7-8 oyster mushrooms
1/2 glass of dry white wine
Prepare the tagliolini by placing the flour on a surface and mix with water and salt. Roll out the dough and cut the noodles in half a centimeter. Let them dry.
Soak the dried beans overnight. Then put them in a pan with water, sliced onion, tomato cut into fillets, salt and pepper. Cook until the fava beans become a soft cream.
Clean the mushrooms with paper towel and rinse quickly under water. Dry and cut them into slices. In a large pot sauté the garlic, add the mushrooms and pour in the white wine. Let evaporate.
Roast the cruschi peppers and salt them.
Meanwhile, cook the tagliolini. Mix the pasta with fava bean puree and sautéed mushrooms. Season with a drizzle of olive oil and roasted peppers bran.