Tag: Pasta

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

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

Ingredients

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 .

Method

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.

Pasta with sausage and pistachio pesto – Italian Cuisine

First prepare the pesto: finely chop the pistachios, then mix them with Parmesan, salt, pepper and oil.

Remove the casings from the sausages and shell them.
In a large non-stick pan, brown the garlic with a little oil, then add the sausage and brown it well, then add the wine.

In the meantime, cook the pasta in a pan of salted boiling water, and drain it al dente, keeping a little cooking water.
Add the pasta to the sausage, add the pesto and mix, helping if needed with a little cooking water to make the sauce more creamy.

The pasta with sausage and pistachio pesto is ready, serve immediately.

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Cavatelli al mix, handmade pasta, with many flours inside – Italian Cuisine

A recipe that has distant origins in the regions of southern Italy. Perfect for a family lunch or an evening with friends

They are called cavatelli to the fray (or cavatielle in dialect) and are a classic pasta format that is used to eat mostly in the central and southern regions of Italy. They are about 4 cm long and have the typical hollow shape, hence the name, which allows them to collect abundant sauce, usually made from tomatoes but often accompanied by vegetables or meat. They are handmade, with durum wheat flour but also with soft wheat flour, and are among the oldest pasta shapes known. They are part of the so-called "dragged" pasta, said so because of the gesture that is made to produce them, which is precisely to hollow the piece of dough by dragging it with one or more fingers on the floured surface.

Mixed, a mixture of flours not only of cereals!

This is what it says in the south, to indicate a set of ingredients that make up a dough, in this case the one for cavatelli. To the classic durum wheat semolina are added barley and some legumes that in the southern regions they are used a lot to prepare soups and purées. Lentils, chickpeas and especially beans, have always belonged to the tradition of popular cuisine of southern Italy, in perfect line with what are the rules of the Mediterranean diet, universally recognized as the best possible diet. To prepare these cavatelli, dried legume flour is mixed with that of durum wheat and barley semolina and the result is a pasta with an important and wrinkled consistency, perfect for accommodating dense and full-bodied sauces based on tomatoes, meat and vegetables.

And now the recipe for cavatelli al melech

Ingredients

For pasta
100 g durum wheat semolina, 100 g barley flour, 100 g chickpea flour, 100 g bean flour, a pinch of salt, water.

For the dressing
600 g vine tomatoes or cherry tomatoes, 8 bay leaves, extra virgin olive oil, salt.

Method

Mix the flours and place them in a fountain on a pastry board. Pour lukewarm water and a pinch of salt into the center and start kneading until a soft and compact mass is obtained. Let it sit for at least half an hour. In the meantime, wash and peel the tomatoes. In a pan put a drizzle of oil and a clove of garlic and sauté. When the garlic has browned, add the tomatoes and cook for about 15 minutes. Then take the pasta, divide it into loaves and taper them, obtaining sticks a finger wide and 4 cm long. Hollow them with two fingers and boil them in a pot with plenty of boiling water and a pinch of salt. It will take 5 to 7 minutes. When they are ready, drain them, pour them in the pan with the tomato sauce, add the bay leaves and leave to flavor for a few minutes before serving.