Penne with pea and broad bean cream - Untested

https://www.latartemaison.it/2024/05/pasta-di-farro-con-crema-di-piselli-e-fave/

Serves 4

360 g penne rigate

2400 g shelled fresh peas

120 g shelled fresh broad beans

2 Tbsp. olive oil

2 spring onions

Lemon zest

Extra virgin olive oil

Salt, to taste

80 g of grated Parmesan cheese

Fresh mint leaves to taste

1. Bring a pot of salted water to a boil. You'll be cooking the peas and beans in it first and then the paste afterwards. 
2. Blanch the peas and broad beans for 5 minutes (if using old fresh peas or beans, 8 minutes), then drain and set aside. 
3. Add the pasta to the boiling water to cook until al dente.
4. Once cooled a bit, slip off the outer skins from the broad beans.
5. Finely chop the spring onion and sauté it in the oil. Once softened, add the peas and broad beans, reserving a couple of Tbsps. for garnish if desired. 
6. Salt the peas and beans and cook for a few minutes, then transfer the vegetables to a blender, along with 2 to 3 Tbsps. of the cooking water (add more if it's too thick for the blender to process). Drizzle with a little oil and a pinch of lemon zest, and blend until smooth and creamy.
7. Once cooked, drain the pasta and combine it with the pea and bean cream and grated Parmesan cheese, and toss to coat the pasta. 
8. Divide the pasta among the plates, top with the reserved fava beans and peas (if you kept some) and a few mint leaves, and a drizzle of oil. 

Pasta, chickpeas and cabbage - Untested

https://www.latartemaison.it/2026/01/pasta-ceci-e-verza-la-cucina-di-casa/

4 servings

700mL lightly salted water

10 to 12 cabbage leaves (preferably the outer ones)

500 g cooked chickpeas

200 g dry spaghetti (is this best?)

1 clove garlic, whole

1 sprig of rosemary, minced

Extra virgin olive oil

1. Bring lightly salted water to a boil.
2. Wash the cabbage leaves, dry them, remove the central rib and then cut them into strips.
3. Heat plenty of oil in a saucepan, add the garlic and rosemary, and sauté for a couple of minutes. 
4. Add the cabbage, season lightly with salt, and cook until ???. 
5. Add the chickpeas, stir in, then remove the garlic clove, and then pour in about 600mL of the boiling water. Cook for about 15-20 minutes.
6. Remove two ladles full and blend it until smooth before returning it to the pan. Once it returns to a boil, add the pasta and cook until al dente.
7. Pour into plates and finish with a drizzle of good oil.

Fresh Mint Tea - Testing

1 - I made this and it was great, then I lost the recipe and I'm trying to recreate it. ADDENDUM I found the recipe: https://www.gimmesomeoven.com/fresh-mint-tea/#recipe

1 ounce fresh mint leaves

4 cups boiling water

2 Tbsps. honey or other sweetener, to taste 

fresh lemon or lime wedges (optional)

1. Boil some water and remove from heat.
2. Bundle and roll up the mint leaves with your fingers and give them a brief twist to release their oils. I'll roll/rub them in my hands once or twice just to bruise them. Add them to the hot water.
3. Let it steep for 5 minutes, or until the tea reaches your desired strength.
4. Strain the tea into its final container: mugs, cups, glasses, a carafe or a tea pot).
5. Dilute the honey (or other sweetener) and add the citrus. 
6. Serve hot or iced. 
7. Optional garnish with extra mint and lemon/lime wedges.

Orzotto with rocket and broad beans - Testing

https://www.latartemaison.it/2013/06/orzotto-con-rucola-e-fave/

1 - I don't know. It was ok, I think I haven't worked out how to pick fava beans, they are a bit starchy.

Serves 2

1 small bunch of arugula (50g) trimmed and chopped

10 broad bean pods (half cup or 85 grams of actual beans)

10 g of butter

140 g pearl barley

20 g of goat cheese

curry to taste

1. You will be busy, so prepare what you need first.
2. Prepare the arugula.
3. Meanwhile, bring lightly salted water to a boil and blanch the shelled fava beans. 
4. Melt the butter in a risotto pan and toast the barley for a few minutes.
5. Drain the fava beans, keeping the cooking water aside and warm. You will use it to cook the barley, adding a little at a time. 
6. Continue cooking and halfway through, add the previously washed and chopped arugula. 
7. Remove the skin covering the fava beans and add them, reserving a few for garnish. 
8. Once cooked (about 30 minutes), add a teaspoon of curry powder and turn off the heat. 
9. Stir in the goat cheese and let rest for a couple of minutes before serving.

Asparagus Soup (creme d'asperges) - Untested

https://thelemonapron.com/farmers-market-garlic-scape-soup/

Serves 4

2 potatoes (7oz/400 grams) peeled and diced

4 cups chicken or vegetable stock

2 Tbsps. olive oil

30-40 asparagus (about 1lb) rough chop

2 garlic cloves, minced

¼ tsp salt

½ tsp black pepper

1/8 tsp chilli flakes

2 tbsp fresh herbs, chopped (basil, dill, chives, etc)

¼ cup plain yogurt, creme fraiche or sour cream

1. In a saucepan, bring the stock to a gentle simmer and add the potatoes. Let simmer while you cook the scapes.
2. Heat the oil in a large, heavy sauce pan over medium heat and saute the scapes until they soften (10-15 minutes). 
3. Add the garlic, salt, pepper and chili flakes and cook for a minute or two.
4. Pour the hot stock and potatoes over the asparagus and cook with the lid askew (I use a clothespin to prevent the lid from falling into place) for 15 to 20 minutes or until the asparagus are fully cooked and losing their bright green colour. 
5. Remove from the heat and add the chopped fresh herbs and stir through.
6. In a standard blender, working in batches, purée the soup until smooth. 
7. Season to taste with more salt and pepper if needed. 
8. Keep the soup warm over low heat until you're ready to serve. Don't cover with the lid totally to avoid the soup turning grey.
9. Stir in the yogurt (or other dairy) and keep warm but not simmering until ready to serve.

Garlic Scape Soup (crème de fleur d'ail) - Untested

https://thelemonapron.com/farmers-market-garlic-scape-soup/

https://itsavegworldafterall.com/potato-garlic-scape-soup/#recipe

Serves 4

2 potatoes (7oz/400 grams) peeled and diced

4 cups chicken or vegetable stock

2 Tbsps. olive oil

30-40 garlic scapes (about 1lb) rough chop (you can reserve the flower tops for garnish)

¼ tsp salt

½ tsp black pepper

1/8 tsp chilli flakes

2 tbsp fresh herbs, chopped (basil, dill, chives, etc)

¼ cup plain yogurt, crème fraîche or sour cream

1. In a saucepan, bring the stock to a gentle simmer and add the potatoes. Let simmer while you cook the scapes.
2. Heat the oil in a large, heavy sauce pan over medium heat and saute the scapes until they soften (10-15 minutes). 
3. Add the salt, pepper and chili flakes and cook for a minute or two.
4. Pour the hot stock and potatoes over the scapes and cook with the lid askew (I use a clothespin to prevent the lid from falling into place) for 15 to 20 minutes or until the scapes are fully cooked and losing their bright green colour. NOTE, if left too long they will turn grey. 
5. Remove from the heat and add the chopped fresh herbs and stir through.
6. In a standard blender, working in batches, purée the soup until smooth. Scapes can be a bit pulpy, so purée the soup well. 
7. Season to taste with more salt and pepper if needed. 
8. Keep the soup warm over low heat until you're ready to serve. Don't cover with the lid totally to avoid the soup turning grey.
9. Stir in the yogurt (or other dairy) and keep warm but not simmering.
10. OPTIONAL
11. Place the reserved tops in a bowl and drizzle with olive oil, salt, pepper and more chili flakes.
12. Heat a saute pan or grill pan over medium high heat.
13. When hot, grill the flowers on both sides until softened and just starting to char, about 4 minutes a side. Set aside.
14. Ladle the soup into bowls and, if using, garnish with some of the scape flower tops.

Orzotto with Greens and Smoked Bacon - Testing

https://blog.giallozafferano.it/lacucinadihanneke/orzotto-con-spinaci/

1 - Good, but very green tasting, to the point where the bacon is a bit lost!

Serves 4

100g (3.5oz) smoked bacon ends, chopped 
1 onion (6oz/170g) finely chopped 
1 Tbsp (14g) butter 

350g (12oz) dry pearl barley 

½ cup dry white wine 

approx. 1.5 litres / 6 cups meat or vegetable broth, kept hot, as needed 

350g (12oz) fresh greens — spinach, swiss chard, arugula, and/or nasturtium leaves, washed, thick stems removed, roughly chopped 

4 Tbsps grated Parmigiano Reggiano, plus more for serving 

1 tsp salt 

1/4tsp black pepper, to taste

1. Sauté the onion and bacon in the butter over medium heat for a few minutes until the onion is softened and the bacon has rendered some of its fat.
2. Add the dry barley and stir to coat and toast briefly, about 1 minute.
3. Pour in the white wine and let it absorb, then begin adding the hot broth a ladleful at a time, stirring occasionally and adding more as each addition is absorbed. Continue for 35-40 minutes until the barley is tender but still has some bite.
4. About 5 minutes before the barley is done, stir in the greens. (Nasturtium leaves, being more delicate, should go in at the very end — just 1-2 minutes before serving.) Continue cooking until wilted and tender, adding a final ladleful of broth if needed to keep things loose.
5. Stir in the Parmigiano. Taste and adjust seasoning with salt and pepper.
6. Serve immediately with additional grated cheese on the side.