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Spaghetti with creamed fava beans and smoked mozzarella

Level of difficulty: medium *
Preparation time: around 45 minutes


Creamed fava beans

  • 500 g fava beans
  • 50 ml of water, from cooking the beans
  • 80 ml olive oil
  • 4 anchovy fillets
  • ½ garlic clove, finely minced
  • Dash of lemon juice
  • 1 teaspoon basil, finely chopped
  • 1 teaspoon parsley, finely chopped
  • Salt
  • Freshly ground pepper


  • 300 g spaghetti
  • 2 peperoncini chili peppers, cut into quarters and sautéed for 2 minutes
  • 150 g smoked Brimi Mozzarella, thinly sliced
  • Freshly ground pepper, for serving


Creamed fava beans: Remove fava beans from their pods, and cook them in salted water. Drain and cool them under a stream of cold water. Remove the skins of the individual beans and set aside 100 grams. Put the rest in a blender together with the hot water, olive oil, anchovy fillets, garlic, lemon juice, basil and parsley; reduce the ingredients to a puree, season with salt and pepper.
To finish: Cook the spaghetti in salted water, drain, and add to the creamed beans. Add the beans that you had set aside and the peperoncini. If necessary, add a little bit of the cooking water and stir-fry briefly in a pan. Garnish with some creamed beans, smoked mozzarella and pepper.

Cooking time for beans: about 5 minutes
Cooking time for spaghetti: about 8 minutes


  • You can smoke Brimi Mozzarella at home by putting it in a smoker oven for 5 minutes.
  • Instead of smoked Brimi Mozzarella, you can use normal Brimi Mozzarella or ricotta cheese.
  • Instead of fava beans, you can use broccoli or peas.
  • You can also add stir-fried shrimp or sardines into the spaghetti.
Spaghetti with creamed fava beans and smoked mozzarella
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