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Fusillini alla sanlurese


  • 300 g fusillini 99
  • 300 g broad beans
  • 100 g raw ham
  • 30 g fresh butter
  • 1 shallot
  • vegetable stock
  • aged ewe’s milk cheese
  • evo oil
  • salt
  • pepper


Finely chop the shallot and brown it lightly in a little evo oil, then add the broad beans and after just 1 minute add a little vegetable stock and cook over high heat for about 8 minutes. Season with salt and pepper. Just before taking the frying pan off the heat, add the raw ham cut into strips and mix.

Cook the fusillini in plenty of boiling salted water, drain well when al dente and put them in the pan with the broad beans, creaming everything with a little butter and sprinkling ewe’s milk cheese on top before serving.