160g Demetra broad beans cream
100g cheek lard
40g grated pecorino cheese
fresh broad beans to taste
mixed pepper, coarsely ground to taste
Demetra extra virgin olive oil
salt and pepper to taste
Cook the linguine in plenty of salted water.
Separately in a pan brown the cheek lard into large pieces, add the cream and the fresh shelled broad beans. Drain the pasta, add it to the sauce and, after having repeatedly sautéed it, serve still steaming, decorating it with grated pecorino cheese and pepper.