Tag Archives: Italian regional cooking

PASTA e FAVE (Pasta with broad beans – a wet or dry pasta dish)

Pasta e fave (broad beans) is a spring-time, Italian, rustic dish.

There are many Italian, regional combinations of pasta e fave, some add chicory or wild fennel, or tomatoes. Guanciale is an Italian cured meat made from pork’s cheek (guancia – cheek) and it is also a favourite flavouring. Thick bacon can be substituted, but somehow this is not produce I associate with  fresh spring  flavours and I always omit it. In keeping with the theme of spring, on this occasion I added a couple of zucchini. Fresh mint leaves can be added  at the time of serving the pasta.

Peas are also in season in spring and the same dish can be prepared with peas or a combination of broad beans and peas.

Depending on which part of Italy you favour, you can add Pecorino or Parmigiano, but once again, I prefer to keep the taste “clean” and the drizzle of extra virgin olive oil, fresh mint and freshly ground black pepper is enough for me.

Short to medium sized pasta that is suitable for zuppa or minestra (soup) is used in this dish and the pasta can be presented with the broad beans, served either wet or dry. You can choose whether to obtain a rather dry or slightly brothy dish – I always like it wet, just as I like a wet pasta e fagioli (borlotti beans).

I like to cook my pasta in with the beans, however, the pasta can be cooked separately, drained and then added to the beans. If this is your preferred method, cook the broad beans for 20-30 minutes, until soft, cook the pasta until al dente, then drain and dress the pasta with the broad beans and the broth.

1.5 kg fresh broad beans

2 spring onions
1 or 2 fresh garlic cloves
½ cup extra virgin olive oil
salt and to taste pepper to taste
2 zucchini (optional)
chopped parsley
1 litre or more of chicken or vegetable broth (or water)
short pasta, a couple of handfuls or more, depending on how much pasta you prefer
your best and fruitiest, extra virgin olive oil to drizzle on top

Heat extra virgin olive oil and sauté the onions and garlic.
Add the shelled beans, zucchini and parsley and sauté briefly. Add broth, season with salt and pepper, cover, and cook over low heat for about 10 minutes. Make sure that the liquid is boiling  before adding the pasta. Add more hot broth or water if needed.

When the pasta is , turn off the heat and serve, but remember to drizzle your best extra virgin olive oil on top….it will be very fragrant!

Add more black pepper and/or fresh mint leaves when serving.

Grated cheese is optional.

Other Recipes with broad beans:

FAVE ( Broad beans)

Two Sicilian favourites:

PASTA ALLA FAVORITA (Pasta with artichokes, broad beans, peas alla favorita)

FRITTEDDA (A sauté of spring vegetables)

And for those of you in the Northern hemisphere, a Sicilian specialty:

MACCU (a thick, broad bean soup, made at the end of winter to celebrate spring)

PIEDMONTESE favourites

Two of my friends have been spending time in Piemonte (Piedmont) and as a welcome home dinner I made three Piedmontese favourites:
Bagna Cauda with an array of fresh vegetables cut into batons for dipping,
Vitello Tonnato,
Hazelnut cake with a homemade and delicately flavoured, vanilla ice cream.

I too visited Piedmont a few years ago and have very fond memories of  of driving around Piemonte and Valle D’Osta. I stayed in Stresa, Lake Maggiore, Asti, Bra and Alba.

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Bagna Cauda
I  make it different ways but this time I poached the garlic cloves in cream, using low heat. This process softens the taste of the garlic. Notice the tall sided pan…this prevents the cream from boiling over. You can use milk instead.

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I added the extra virgin olive oil, heated it and added the anchovies. They soon dissolve with the heat. (Photo below)

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Then the butter and mixed the ingredients with a hand whisk. The sauce is kept hot.

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Vitello Tonnato

I bought a cut of  yearling girello. This is a lean, round strip of meat….giro=one of the words for “round” in Italian.

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I always seal (lightly brown) my girello in some extra virgin olive oil, add some onion, carrot, celery and herbs.These are referred to as “odori” in Italian. Always   dry white wine and chicken stock and I poach the meat for a short time. This is the same method and ingredients I use when I make Vitello Arrosto…a pot roast.

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I want the meat to stay a little bit pink. Some recipes suggest not sealing the meat but poaching it in water or stock. I much prefer my method, the flavour is stronger and  I do not do it this way just because my mother did.

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I make an egg mayonnaise, add drained tuna packed in olive oil, hard boiled eggs, some lemon juice, capers, anchovies and a few of the poached vegetables that were used in the poaching of the meat. I blend all this and use it to make a stack ….about three layers of sliced meat interspersed with the tuna sauce.

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Hazelnut cake

Roasted hazelnuts, skins rubbed off. Ground to resemble fine breadcrumbs, but not a powder.

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A splash of Frangelico to accentuate the hazelnut taste.

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Eggs and sugar, beaten (3 eggs, 180g of sugar)
Flour….SR or add baking powder to plain flour (200g)
Strong black coffee (1 small espresso cup). In the photo below, are some of my coffee making macchinette, the smallest is for making one small cup.

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Butter, melted (150g).

A dash of milk if the mixture seems too dry. Mix all of the ingredients and place the batter in a buttered, spring-form tin.

Baked for 40 minutes (180 C)

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TASMANIA, FOOD, ART, HOBART and Bagna Cauda

YEARNING FOR VITELLO TONNATO

VITELLO TONNATO

VITELLO ARROSTO (Roast Veal)