STARTER: BRUSCHETTE
(grilled bread with olive oil and sauces)
MAIN COURSE: SAGNATIE’LLE E FACIUOL’ (Pasta with beans)
SECOND COURSE: PALLOTTE CACE E OVA (Cheese and eggs balls)
DESSERT: LE CHIACCHIERE
(fried sweets of carnival)
STARTER BRUSCHETTE
9 Toast the slices of bread.
9 Garnish as desired with: • slices of ham and extra virgin olive oil • chopped fresh ripe tomatoes with celery, extra virgin olive oil and fresh oregano • fresh grilled peppers, cut into thin strips and seasoned with extra virgin olive oil and garlic.
MAIN COURSE SAGNATIE’LLE E FACIUOL’ (Pasta with beans)
Ingredients: 9 350 g dried or fresh borlotti beans 9 1 onion,1 potato, Chilly 9 A stick of celery, Basil leaves 9 0,5 g olive oil 9 1 flesh ham bone 9 Salt 9 200 g chopped tomatoes sauce 9 2 portions of pasta (sagnette)
Preparation time: 3 hours Instructions: 9 In a large bowl soak the washed beans in plenty of water the night before (if the beans are dried). Then add a pinch of salt and the ham bone. 9 Pour into a pot, preferably earthenware, add the onion, the chopped celery, the whole potato and put on the gas. Cook slowly until the beans are cooked through. 9 At this point, remove the bone, extract the pulp, chop and put it back in the beans; pour in the soup the chopped tomatoes
sauce with the addition of chili; remove the
potato and a handful of beans; mash them with a potato masher, season with basil, raw olive oil and pour it all into the soup. 9 Cook apart the pasta, drain well and add them to the bean prepared soup. Stir and let coagulate for a few minutes, then served to the table piping hot.
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SECOND COURSE PALLOTTE CACE E OVA Cheese and eggs balls
Ingredients: 9 250 g seasoned grated cow or sheep cheese 9 200 g breadcrumbs 9 A handful of chopped parsley 9 6 eggs 9 0,750 g chopped tomatoes sauce 9 1 dl olive oil, Salt, Two cloves of garlic
Preparation time: 3 quarters of an hour. Instructions: 9 In a large bowl, combine cheese, chopped breadcrumbs, garlic
and
parsley, the
eggs
finely and
chopped form
a
homogenous mixture. 9 Mix gently until everything is well coated in dressing. 9 Note: if the dough is too tough, add another egg; taste and, if necessary, add salt. 9 Wet your hands; with the palms make balls and fry in hot oil 9 When they are golden brown, drain them well with a hole spoon 9 Meanwhile
put
on
the gas the tomato sauce. 9 Pour the cheese and eggs balls in the tomato sauce and let cook for 20 minutes. 9 Serve hot.
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DESSERT LE CHIACCHIERE (FRIED SWEETS OF CARNIVAL) INGREDIENTS FOR 6 PERSONS: 9 500 g flour 9 50 g granulated sugar 9 50 g soft butter 9 70 g dry white wine 9 1 g grated lemon peel, 1 g vanilla bean, 7 g salt 9 80 g eggs
Preparation time: 1 hour Instructions: 9 In a large bowl, mix (knead) salt, sugar and butter, the lemon peel and the pulp of vanilla bean. Slowly add the eggs, white wine and complete the dough folding the flour in by hand. 9 The mixture should be very dry and almost grainy, but homogenous; wrap the mixture with a nylon for foods and let it stand at room temperature for ten minutes. 9 Roll the dough out several times using the machine for fresh pasta until it is very smooth and dry taking care not to overheat it and not to let it rip. 9 Cover the dough with plastic wrap and make it rest in refrigerator for two hours. 9 Roll the dough finely and lay it on the table. 9 Create rectangles, make two cuts in the middle of any rectangles and cook in oil at 180 degree, just long enough to brown both sides. 9 Drain and cool rapidly on a sheet of rice paper. 9 Serve sprinkle with icing sugar, or keep them, when they are cold, in airtight boxes.