Blanche the fava beans in lightly salted boiling water. Once cooked, drain the fava beans, leave them to cool in cold water and then shell them. Save some of the cooking water for later.

Peel, slice and sauté the spring onions in a non-stick pan, with some e.v.o. oil. Add the shelled fava beans and a sage leaf. Continue to cook.

Once cooked, emulsify the fava sauce with the grated Pecorino Romano using an immersion blender. If necessary, add a little water used to cook the fava beans and a drizzle of e.v.o. oil, to obtain a compact and smooth cream. Lastly, season with salt and smoked pepper.

Cook the fusilloni in abundant salted water. Finely slice the COPPA PIACENTINA PDO.

Once cooked, add the fusilloni to the fava and Pecorino Romano sauce and stir until thoroughly coated.

Place on a dish and serve the fusilloni with the thinly sliced COPPA PIACENTINA PDO; garnish with a sage leaf and a light sprinkling of smoked pepper and a drizzle of e.v.o. oil, raw.

Salumi Piacentini PDO

Deli meats of the Piacenza area were already renowned in the 15th century in Milan and throughout Lombardy. A historic anecdote: In 1700, the skilled diplomat native to Piacenza, Cardinal Giulio Alberoni, became first minister at the court of Philip V of Spain and would use this particular deli meat as a gift on occasion of official political meetings at various European courts.

Today Piacenza is the only Italian province that is home to 3 PDO deli meats.

Project realized with the Mipaaf D.M. 19397 contribution of 03.04.2020