Typical of the Maremma, the pasta is topped with an artichoke, broad bean, onion and sausage sauce. Here's how to do it at home
Macaroni alla poderana are one typical Tuscan recipe and, in particular, of the area of Maremma, the central part of the province of Grosseto.
It is a first course rich in taste, with a artichoke sauce, sausage is Fava beans which gives the dish a strong flavor, ideal for a Sunday lunch or a special occasion. The preparation of macaroni alla poderana takes about an hour and the most delicate part is certainly the cleaning of artichokes.
Macaroni alla poderana: the traditional recipe
Ingredients
To prepare macaroni alla poderana you will need: 320 g of macaroni, 6 artichokes, 1 lemon, 100 g of sausage, 50 g of broad beans, 160 g of tomato pulp, parsley, a small onion, salt, pepper, extra virgin olive oil. olive.
Method
To prepare this typical meal of Tuscan cuisine the first thing to do is to clean i artichokes, eliminating the external leaves, too hard, and leaving the internal ones without the tip. Also leave some of the stem of the artichoke and cut everything into wedges, taking care of eliminate beard of the plant and then leaving it aside in a bowl with water and lemon juice so as not to blacken them.
The second phase involves peel the onion and chop it with a parsley stalk, then add the artichokes and continue to chop.
At this point, in a non-stick pan and with extra virgin olive oil, prepare a fried with the freshly chopped preparation to which you can add the crumbled sausage and without the gut and the beans.
Cook everything for about 30 minutes with the lid on slow fire, stirring occasionally.
Add the tomato pulp, season with salt and pepper and continue cooking.
Prepare a pan with salted water to cook i macaroni, drain them al dente e mantecateli in the sauce for at least two minutes before bringing them to the table.
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