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Cazzarielli and beans recipe from of 23-02-2016 [Updated on 04-12-2018]
That of cazzarielli and beans is a typical Abruzzo recipe similar in some ways to Neapolitan pasta and beans, but more soupy. THE cazzarielli with beans they are a typical dish in particular of the Roccaraso and Castel di Sangro area and it is from there that both the fresh pasta format and the recipe I used come from. In fact, one of the girls who works with me, during her Weekend in the snow after tasting the dish, brought to the office, as a souvenir, a bag of fresh cazzarielli and Mrs. Rosa's typical recipe, I immediately got to work and this is the result. Today, however, I'm struggling with a couple of unusual ingredients, they brought me Chinese mandarins, hemp flour and speculoos cream, let's see what I can combine with these ingredients;) Good day to those who pass by here: *
How to make cazzarielli and beans
Fry the garlic, chilli and bacon in a saucepan with a little oil.
Add the washed and diced tomatoes.
Add salt and cook for 5-10 minutes.
Drain the boiled beans (but keep the cooking water aside) and add them to the tomatoes.
Cook for a few minutes, then cover with the cooking water and cook over medium heat.
Meanwhile, boil the cazzarielli too, in a pot of boiling salted water, for 10 minutes.
Drain the cazzarielli, add them to the pan with the beans and mix.
Add a little more water from the beans and cook the pasta.
Then serve the Cazzarielli and beans on the plates.