I tacconi, the fresh pasta from the Marche made with bean curd – Italian Cuisine


Tacconi are a fresh pasta of peasant origin and typical of the Marche region which has bean flour as its special ingredient

In an era in which, in Italy, we are witnessing the rediscovery of simple flavors, ancient recipes and the "poor kitchen”, Also on the front of dry and fresh pasta, alternatives to the usual soft wheat flour, once considered less valuable, are sought. The so-called above all arouse interest and curiosity special flours, and in particular those of cicerchie and legumes, appreciated because they are tasty, rustic, gluten-free and rich in nutrients. A traditional fresh pasta Italian that fits perfectly in this type of recipes are i tacconi, typical of Marche and famous for being made from bean curd.

Origins, history and characteristics of big heels

Directly from the enchanting hills of the Marche region and from the countryside comes the special raw material at the base of this regional recipe, or the bean curd. In particular, the most famous and prized beans of the Marche are the "beans", A type of native bean from Fratte Rosa, a small hill village in the province of Pesaro and Urbino. The type of flour that is obtained from it is not very easy to find on the market, but it can be made at home by buying fresh beans harvested in May-June, drying them, dehulling them and grinding them with a mixer, so as to obtain a powder. Low in carbohydrates and fats and rich in proteins, fibers, vitamins and mineral salts (above all iron and phosphorus), bean curd gives this fresh pasta from the Marche region a brownish color, a flavor and a pleasant rough texture. The big heels are a dish of poor origin; at one time, in fact, farmers who had to find a way to ensure the livelihood of the family despite the shortage of wheat, devised the system of mixing wheat flour with cheaper "alternative flours", including that of broad beans.

Traditional local preparation and recipes

To cook the tacconi, 200 grams of dried fava bean flour, 200 of soft wheat flour and four eggs are mixed together. The procedure and format are very similar to those of tagliatelle and tagliolini; once ready, the mixture is pulled with a rolling pin until it becomes about 20 centimeters long and less than half a centimeter thick, to be then rolled up and cut into strips about one centimeter wide. The pasta obtained is compact, collects the sauce well and has a particular flavor, sweet and slightly savory, which goes mostly with light seasonings. In the original peasant version, the tacconi were eaten in white, with a drizzle of oil and a little grated Parmesan, while more recently it ranges from a classic fresh tomato sauce to other more sophisticated and complex ones with fish, meat sauce, mushrooms and various vegetables.

Given the simplicity of the recipe, once the bean curd has been found or prepared, anyone can juggle a homemade and personalized version of the tacconi, perhaps trying to replace the white flour with the whole one and experimenting with new fresh and seasonal seasonings.

For info: Fratterosa
Photo: Fava_di_Fratte_Rosa_Farina_Tacconi_Wikipedia.jpg

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