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Handmade pasta (pettole) and beans pettule e fasule


Quarto NA Italia

Rosalba Di Chiara

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

Quantity and procedure for 4 people

300 gm of dried beans

300 gm flour

10 cherry tomatoes

1 clove of garlic

2 celery stalks

Oregano to taste

Salt to taste

Olive oil to taste

Chili pepper to taste

Mettete in ammollo la sera precedente i fagioli secchi in acqua fredda fino a coprirli.
Al mattino sciacquateli e aggiungete altra acqua fino a coprirli. Fate cuocere i fagioli fino a cottura.

Le “pettole”
Preparate la pasta mettendo la farina sulla spianatoia con il sale, poi aggiungete l’olio e l’acqua, impastate fino a rendere l’impasto sodo e compatto. Fate riposare l'impasto coperto per 30 minuti. Con l’aiuto di un mattarello stendete la pasta non troppo sottile, circa 2 mm, poi tagliate la pasta grossolanamente dando la forma che preferite. Io ho creato delle pappardelle, ma potete fare rombi o addirittura tagliatelle.
Mettete le pettole in un vassoio spolverando con poca farina, lasciatele asciugare coperte da un canovaccio. Preparate il sugo. Mettete nel “cupiello” l’olio con lo spicchio di aglio, il sedano e i pomodorini e fate soffriggere a fiamma bassa.
Aggiungete i fagioli scolati e tenete da parte l’acqua di cottura. Aggiungete l'origano.
Lasciate cuocere per 20 minuti.
Cuocete la pasta in acqua bollente salata per pochi minuti, circa 5, ma controllate prima di scolarla. Scolatela a cottura e fatela insaporire nel sugo. Se occorre aggiungete un mestolo di acqua di cottura dei fagioli e lasciatela mantecare bene.
Aggiungete a piacere peperoncino, olio e tanto amore.

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 e Rosalba Di Chiara



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