Tag: fresh

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

Broad beans and bacon pasta: the recipe with fresh legumes – Italian Cuisine

Broad beans and bacon pasta: the recipe with fresh legumes

Fava bean and pancetta pasta is a first course that is quick and easy to prepare but full of flavor. The fresh legumes, typical of the spring, bring a unique flavor to the recipe

If during the year to prepare the broad beans and bacon pasta you have to resort to Fava beans frozen, the period included between late April and early May it is the one in which these legumes are harvested fresh and with the maximum taste.

Before talking about the recipe for fava bean and pancetta pasta, it is necessary to tell about it like this legume is among the richest in nutrition and, at the same time, low in fat.

The Fava beansin fact, they contain a lot of water, fibers, proteins, and an almost irrelevant presence of fat: characteristics that make them a low-calorie dish with excellent health benefits. Just think that 100 g of beans bring about 70 calories.

In addition to being light, the beans are also very good and, like peas, Yes marry perfectly with the bacon. So let's find out the recipe for this first course, easy to prepare and full of taste.

Broad beans and bacon pasta: the recipe


To prepare this recipe you will need: 1 kg of fresh broad beans (about 200 g when cleaned), 200 g of pasta of the preferred type, 1/2 onion, 80 g of bacon, grated pecorino cheese, salt, black pepper, extra virgin olive oil .


The first thing to do is carefully peel the beans. You start by cutting the top of the with a knife integument, the coating that covers them. The beans are then blanched for a couple of minutes cooled with cold water. Then just crush them to let out the real legume.

In a no stick pan brown the onions with oil and add the bacon. Cook for a few minutes and pour the cleaned beans, season with salt and pour half a glass of abundant hot water. Cover the pan with a lid and cook for about ten minutes.

Cook the pasta you have chosen and drain it one minute before cooking, it will end up in the pan with the beans to mantecarsi and bind with the other ingredients. If necessary, add a little more cooking water.

When the pasta is cooked, turn off the heat and sprinkle with the grated pecorino cheese and black pepper, mix and serve.

Fresh peas in ten recipes that will make you fall in love with these legumes – Italian Cuisine

Fresh peas in ten recipes that will make you fall in love with these legumes

Lots of ideas to bring fresh peas to the table, from appetizers to main courses, not to miss the aroma and taste of these legumes which, fresh, are irresistible.

The season is the right one: spring is the best time to taste the fresh peas, rich in perfume and aromas, ideal for preparing many dishes, from appetizers to main courses. Peas can be found all year round both frozen, dried and canned, but eaten fresh they retain all the nutritional properties they are rich in. If you like them, fresh peas can also be eaten raw in a salad, or as a snack, for a full of vitamins!

Minerals and vitamins in these legumes

Phosphorus and potassium they are the minerals most present in fresh peas, to have healthy bones and teeth and blood pressure under control. Fresh peas are also rich in vitamins. Among all, C, which carries out a stimulating action on the immune system, and K, which helps blood to clot and regulates inflammatory processes. Fresh peas are also a reservoir of folate, the precursors of folic acid, a vitamin that is vital for the growth and development of the fetus, also and above all at the level of the nervous system. Pregnant women are warned!

Peas in all sauces

Peas are prepared in various ways. Just blanched, stir-fried, boiled and blended for a soufflé or a salty plum cake: they are all endless possibilities that you have to bring these tasty legumes to the table. To give a touch of color, you can add them to a sauteed rice, you can combine them with a salad for a light first course or reduce them to puree to add to low-fat cheeses such as ricotta for the filling of a savory pie. They are also a simple and tasty side dish for children who often distrust anything green colors! Seeing is believing!

And now in the gallery the recipes we have chosen to bring fresh peas to the table

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