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

Toast the slices of bread.

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:

350 g dried or fresh borlotti beans 1 onion,1 potato, Chilly A stick of celery, Basil leaves 0,5 g olive oil 1 flesh ham bone Salt 200 g chopped tomatoes sauce 2 portions of pasta (sagnette)

Preparation time: 3 hours

Instructions:

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.

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.

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.

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.

 

SECOND COURSE PALLOTTE CACE E OVA Cheese and eggs balls

Ingredients:

250 g seasoned grated cow or sheep cheese 200 g breadcrumbs A handful of chopped parsley 6 eggs 0,750 g chopped tomatoes sauce 1 dl olive oil, Salt, Two cloves of garlic

Preparation time: 3 quarters of an hour.

Instructions:

In a large bowl, combine cheese, chopped breadcrumbs, parsley, finely chopped garlic and the eggs and form a homogenous mixture.

Mix gently until everything is well coated in dressing.

Note: if the dough is too tough, add another egg; taste and, if necessary, add salt.

Wet your hands; with the palms make balls and fry in hot oil When they are golden brown, drain them well with a hole spoon Meanwhile put on

the gas the tomato sauce.

Pour the cheese and eggs balls in the tomato sauce and let cook for 20 minutes.

Serve hot.

 

DESSERT LE CHIACCHIERE (FRIED SWEETS OF CARNIVAL)

INGREDIENTS FOR 6 PERSONS: 500 g flour 50 g granulated sugar 50 g soft butter 70 g dry white wine 1 g grated lemon peel, 1 g vanilla bean, 7 g salt 80 g eggs

Preparation time: 1 hour

Instructions: 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. 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.

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.

Cover the dough with plastic wrap and make it rest in refrigerator for two hours.

Roll the dough finely and lay it on the table. 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.

Drain and cool rapidly on a sheet of rice paper.

Serve sprinkle with icing sugar, or keep them, when they are cold, in airtight boxes.