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Handmade pasta (pettole) and beans pettule e fasule


Fourth NA Italy

Rosalba Di Chiara

This dish is typical of almost all Italian regions, it is called by different names but beans are the main ingredient. They were put to cook in the "Cupiello di creta," a pot with a lid, next to the fireplace, so it was always ready to be seasoned and eaten.
The recipe and especially the process for rolling out "pettola" was taught to me by my dear Aunt Tina, who always made sure to prepare it along with many other traditional delicacies whenever we met.

Quantity and procedure for 4 people

300 gm of dried beans

300 gm flour

10 cherry tomatoes

1 garlic beak

2 celery stalks

Oregano to taste

Salt to taste

Olive oil to taste.

Chili pepper to taste

Soak the dried beans the night before in cold water until covered.
In the morning rinse them and add more water until they are covered. Cook the beans until cooked through.

The "pettole"
Prepare the dough by putting the flour on the pastry board with the salt, then add the oil and water, knead until the dough is firm and compact. Let the dough rest covered for 30 minutes. With the help of a rolling pin, roll out the dough not too thin, about 2 mm, then cut the dough roughly, giving it the shape you prefer. I made pappardelle, but you can make rhombuses or even noodles.
Place the pettole in a tray dusting with a little flour, let them dry covered with a tea towel. Prepare the sauce. Put the oil with the garlic clove, celery and cherry tomatoes in the "cupiello" and sauté over a low flame.
Add the drained beans and keep the cooking water aside. Add the oregano.
Let it cook for 20 minutes.
Cook the pasta in boiling salted water for a few minutes, about 5, but check before draining. Drain when cooked and allow it to cook in the sauce. If needed, add a ladleful of the cooking water from the beans and let it cream well.
Add chili, oil and lots of love to taste.

Watercolor painting R. Di Chiara


Gastronomy and Ceramics
An article about gastronomy in a magazine dedicated to ceramics? Of course! If we think about it, we will realize that there are countless uses of ceramic artifacts in cooking, enology, etc. Since the dawn of civilization, containers and other ceramic artifacts have accompanied the daily preparation of food. The clay pot has been used by man because of the necessity of keeping and transporting perishable goods. It was noticed that mud, by kneading and drying it in the sun, had a greater resistance and was therefore useful for daily use. Its evolution took place when it began to be fired underground and the pottery obtained a greater resistance. Today we are witnessing a recovery of ancient practices and traditional recipes; therefore, the column dedicated to gastronomy is welcome in Matres magazine! Amalia Ferrigno, Rosalba Di Chiara
Amalia Ferrigno and Rosalba Di Chiara