Recipes

Pasta with pods of fava beans, a surprisingly tasty recipe !

 

 

In my previous blog about a pasta recipe with fava beans and salsiccia, I said do not throw away the empty pods. I wrote this because I had another recipe in mind. ;)
 

Pasta with pods of fava beans, a surprisingly tasty recipe !
 
I made this recipe two days later, but I didn’t have time to write this blog earlier as I’ve been working on finishing Look & Cook.
Look & Cook, the digital look- and cookbook about Puglia. It’s becoming more and more beautiful, a book full of recipes and photos. But for now enough of Look&Cook that’s another story. I’ll will write about that as soon as ready. :)

First this new pasta recipe, a recipe using the empty pods of fava beans. I always find it a pity to discard the empty pods. Of beans you actually throw away more than you eat. Too bad, not?
 
So when I heard that you can actually eat the pods, I’ve immediately tried it. In this pasta recipe I also used some stale bread. Truly a delicious recipe for recycling. And not only, it’s also surprisingly tasty !
 

Pasta with pods of fava beans, a surprisingly tasty recipe !
 

Ingredients :

  • 400 g of short pasta , e.g. penne
  • 4 salted anchovies
  • 300g empty pods of broad beans
  • 1 clove of garlic
  • peperoncino powder
  • 2 slices stale white bread, e.g. pane pugliese or ciabatta
  • 6 tbsp . extra virgin olive oil Lanzilotti
  • salt

Preparation :
Bring a large pot of water to a boil. This is for cooking the pods and the pasta!
Meanwhile wash the empty pods. Use the beans for another recipe, eg Pasta con fave e salsiccia.
 
Cut the pods into pieces of about 2 cm. When the water boils, add salt. Cook the pieces of the pods in the boiling water in about 5 minutes until tender. Take the pods out of the water with a spoon. Do not through way the water as it’s used for cooking the pasta. Keep the pods apart.
 

Pasta with pods of fava beans, a surprisingly tasty recipe !

 
Meanwhile, heat the olive oil in a frying pan with the crushed garlic and peperoncino. Cut the bread into small cubes and fry the bread cubes in the spicy olive oil. When the bread is golden brown, add the cooked pods and bake all together for 1 minute.
 
Cook the pasta according to instructions on the package “al dente”. Drain the pasta and add it to the pods and the bread. Mix well and bake together for 1 minute. Serve immediately with grated cheese if you prefer.
 
Buon Appetito !
 
 

Pasta con Fave e Salsiccia, with fava beans and sausages

 

 

It’s spring again and that means it’s time for the special spring vegetables such as fresh fava beans.
Fava beans are for sale again. I’ll get them myself at a Portuguese grocery shop. They are being the first having fava beans and also do have those vegetables that are often difficult to find anywhere else like for example cime di rape.
 

Pasta con Fave e Salsiccia, with fava beans and sausages

 
Cleaning the fava beans isn’t that difficult. You just have to sit down and take your time. And if you do it together with someone else, it is actually quite old-fashioned fun :)
Don’t throw away the empty pods, I have a nice recipe with it in mind, but that is coming next time.
 
Ingredients for 4 persons:

 

Pasta con Fave e Salsiccia, with fava beans and sausages

 
Preparation:
 
Clean the fava beans. Cut the tips of the pods and “unzip” the seam from the pod. Remove the beans. Keep the pods for another recipe. Get the little germ of the bean.
 
Heat the olive oil in a frying pan with some peperoncino. Bake the fava beans in the olive oil for about 4 minutes.
 
Remove the skin of the sausages and bake the meat from the sausage in another skillet. You don’t need to add any olive oil. Add the baked sausage to the pan with the fava beans. Fry for a few minutes. Add the tomato sauce. If necessary, season with salt. Let it gently cook for a few minutes.
 

Pasta con Fave e Salsiccia, with fava beans and sausages

 
Meanwhile, bring water to a boil in a large pan. When the water boils, add salt and the pasta and cook the pasta al dente according to the instructions. Drain the pasta and add the pasta to the fava beans and sausages. Stir well and bake for 1 minute.
 
Serve immediately.
 
Buon Appetito!
 

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Fettuccine Carciofi e Pancetta, artichoke and pancetta… just yummy ! :)

 

 

Really, this delicious plate of fettuccine with artichoke and pancetta is just yummy.
 

Fettuccine Carciofi e Pancetta, artichoke and pancetta... just yummy ! :)

 
And not only the pasta was great, but also the weather. I’ve eaten it outside in the wonderful sunshine and it’s only the beginning of March! I can’t believe it. :)
The recipe is ready in about half an hour.
The only thing that might take a little more time is cleaning the artichokes. I have used the small purple ones for this recipe, which I prefer.
 

Fettuccine Carciofi e Pancetta, artichoke and pancetta... just yummy ! :)

 
Ingredients for 4 people:

Preparation
 
Bring a large pot with water to a boil.
Meanwhile, clean the artichokes. Cut off the stem. Remove all the outer leaves until you get to the heart of the artichoke. These are the lighter colored leaves of the artichoke. Cut them in half and use a sharp knife to remove the “beard”. These are the “hairs” inside the heart. Put the artichoke immediately in a boil with water and lemon. This prevents the artichokes from becoming dark.
 
Chop the onion and fry until transparent in a pan with olive oil EV. Fry the sage leaves along. Cut the pancetta into small cubes and add these to the onion. Fry the pancetta also. Remove the artichokes from the water and cut them lengthwise into thin slices .
Add the artichokes to the onion and pancetta. Fry the artichokes and pancetta together and then lower the heat. Cook artichokes in the pan with the lid on. When the artichokes are cooked, add the cream. Stir well.
 

Fettuccine Carciofi e Pancetta, artichoke and pancetta... just yummy ! :)

 
Salt the water for the pasta when it boils. Cook the fettuccine Benagiano al dente in about 8 minutes. Drain the fettuccine and add them to the artichokes and pancetta. Bake all together for about 1 minute while stirring . Add the grated cheese to the fettucine and stir again thoroughly. Serve immediately … yummy ! :)
 

Buon Appetito !

 

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Panna Cotta al Latte di Mandorla, with the delicate taste of almond milk

 

 

Panna cotta is one of those recipes which you can prepare with many different tastes. In my family, my daughter Layla is the big expert. In an instant she invents a new flavor and we all enjoy another delicious dessert .
 

Panna Cotta al Latte di Mandorla, with the delicate taste of almond milk

 
As a while ago, I had prepared an almond cake which, by the way, tasted delicious. My daughter came up with the idea to use this delicate almond taste in another typical Italian dessert: Panna cotta al Latte di mandorla. For the decoration of the panna cotta she used chopped pistacchio nuts. It seems to me delicious with crumbled amaretto cookies too, but unfortunately I didn’t have these when preparing this panna cotta. :)
 
Panna cotta is an easy recipe with which success is garanteed. You can serve the panna cotta on a small plate , but it is also very nice in a glass or boil. Besides when serving it in a glass you do not run the risk that the panna cotta does not come out of the mold. ;)
 

Panna Cotta al Latte di Mandorla, with the delicate taste of almond milk

 
Here the recipe for 4 people .
 
Ingredients :

  • 200 ml of almond milk
  • 150 ml cream
  • 1/2 tsp vanilla sugar
  • 3 g gelatin leaves
  • 30 g sugar
  • pistacchio nuts for decoration

Put the gelatine leaves in cold water.
In a pan heat the almond milk and cream. Dissolve the sugar and vanilla sugar in the milk and cream. If the milk is almost to a boil, remove the pan from the heat.
Squeeze the water out of the gelatine leaves. Add the gelatine in the hot milk and cream and stir until it dissolves.
 
Pour the mixture into the pudding mold or into 4 individual glasses. Put the panna cotta in the refrigerator. Let the panna cotta set in about 4 hours .
 
Turn the panna cotta out on a serving plate and decorate with chopped pistachio nuts or crumbled amaretto cookie.
 

Panna Cotta al Latte di Mandorla, with the delicate taste of almond milk

 
Buon Appetito !
 
P.S. The next time I’ll make this recipe , I will add a bit of Amaretto liquer to it…that should be nice too ;)
 
 

Lemon curd, for a fresh touch at breakfast or brunch !

 

It has been a while since I wanted to make a lemon curd.
 

Lemon curd, for a fresh touch at breakfast or brunch !
 
The first time I tasted it, was during a professional trip to Amsterdam. I had a brunch with a good friend and there they served a delicious lemon curd. The lemon curd is really perfect to replace the classic morning toast butter/jam. It’s also ideal for a brunch with friends you want to amaze! :)
It’s really easy to prepare. In less than 20 minutes you have a lemon curd ready to put in your fridge, you can conserve it for a long time. Here the recipe:

 
Ingredients:

  • 3 lemons preferably organic
  • 3 eggs
  • 120g sugar
  • 1 tablespoon cornflour

Lemon curd, for a fresh touch at breakfast or brunch !

 
Preparation for 2 small jars :
Cut 3 lemons and squeeze them. Put almost all the lemon juice in a small saucepan with the sugar.
Before adding the cornstarch, add the remaining cold lemon juice to it. Stirr well to avoid lumps in the pan. Add this mixture of cornstarch to the lemon juice and sugar in the pan. Stirr well.
Bring to a boil until sugar dissolves.
 
Meanwhile, beat 3 eggs.
Off the heat, add the lemon juice to the beaten eggs and put the mixture on low heat again until it thickens. Do not panic! If it does not become thick immediately, it just should cook a little longer.
Cool the lemon curd and poor it into a small jar.
 

Lemon curd, for a fresh touch at breakfast or brunch !

 
I hope you will enjoy it as much as I did ! :)
 
Buon Apettito !
 
PS: Serve with a slice of almond cake or a slice of brioche still slightly warm … just incredible ! :)
 
 

Almond cake, a soft cake with the taste of the South !

 

 

This time for a change, I post a sweet recipe instead of all the savory recipes. Because yes… sometimes me too, I long for something sweet !:)
 

Almond cake, a soft cake with the taste of the South !
 
That is why I decided to make an almond cake. It’s a soft cake with the flavor of the South. The almonds and olive oil EV recall the south… Puglia , of course. ;)
This almond cake is perfect with a coffee at 10, with a cup of tea for a a sweet intermezzo in wintertime or as a dessert with a glass of amaretto

 
Ingredients:

  • 200g self-rising flour
  • 100g almonds shavings or 100g almond flour
  • 100g butter
  • 50ml olive oil EV Lanzilotti
  • 200g sugar
  • 3 eggs
  • zest of half a lemon
  • almonds shavings for decoration (optional)

Almond cake, a soft cake with the taste of the South !

 
Preparation:
Preheat the oven to 170 °.
If you use the almond shavings, toast them lightly in the oven and ground the roasted almonds in a blender.
Melt the butter. Then mix the butter, olive oil and sugar thoroughly.
Add zest of half a lemon and the eggs one at a time. Mix for 10 minutes. ( let your kitchen robot do the work, it will be less tiring for your arms ;) )
Gently add the almondsflour and flour to the mixture. Be careful not to stir too much. Mix gently until the dough is smooth.
Then pour the dough into a cake mold, put some almonds on top. Bake the almond cake for 1 hour at 170 °.
Let the cake cool down, unmold and enjoy!
 

Almond cake, a soft cake with the taste of the South !

 
Buon Appetito !
 
 

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Salento, Puglia

Puglia with Salento (as the most southern part) is the region in the South of Italy where I get my products!