Sea scent of the sea.
You know the green beans, the long long and dark green ones? In Italy we also call them "cornetti".
Well, I haven't seen them for many years.
In Venice they were traditionally eaten on the evening of the Redentore, which falls on the third Saturday of July, seasoned like "bigoi", or "in sauce" with abundant salted onions and anchovies and other things like butter and black pepper.
Then a few days ago at the market I came across a farmer - from Bassano just like the bigoi - who has been growing them for a few years and I took a bunch, enough to make a pasta for 3 or 4 people.
And since cooking can be a beautiful exercise of freedom, I reinterpreted the taste of the sea with which they were originally proposed with a sauce that accompanies them based on fresh tomatoes, sea lettuce flakes, parsley, garlic and good oil.
To complete the pasta Morelli
(that I suggest you) squid with wheat germ. An artisanal Tuscan pasta with a delicate and unmistakable scent.
Wash and clean the cornetti.
Bring plenty of salted water to a boil, blanch the cornetti for 10 minutes, then remove them from the water and let them cool. Then blanch the tomatoes for a few seconds, then dip them in water and ice and peel them. Cut them with a knife quite thinly and put them in a pot with a clove of crushed garlic. Cook for 15' then remove the garlic and add a generous handful of flaked sea lettuce. Continue cooking for another 5', stirring in order to mix the algae well, then turn off the heat. In a separate bowl, mix 2 teaspoons of miso (rice or barley) with a couple of tablespoons of warm water and add it to the sauce. Add 3/4 of the cornetti to the sauce and mix them. Separately, prepare a pesto with 1 clove of garlic, a nice handful of fresh parsley and a couple of tablespoons of extra virgin olive oil. Use the pesto to season the sauce with the croissants. Finally, cook the pasta in the same boiling water (if needed, supplemented with water, if it has evaporated). Season the pasta with the sauce and croissants, using the cornetti that you had kept aside to garnish the dish.