This time I started from the point of arrival and that is a ceramic pot made by Anthony Fasano, excellent craftsman Grottaglie - Taranto - Puglia :-)!
Still Puglia and Basilicata inspire me with their products, to achieve something special.
I was immediately struck by the decor of this dish though seemingly complex is rather disarming in its simplicity. A series of circles and points that have sparked my imagination making me think of the eyes, a flower, an embroidery, but also something old I would say almost primitive and then the copper green that changes color during cooking to witness the magic happens in the oven at a temperature of 700-900 degrees for about 12 hours.
So we wanted something special and watching, what was left in the bundle of goodness that I bought from Angela I thought to use and dragged the peppers cruschi paired with mashed beans.
's so come out a rich dish made from strong flavors, but at the same time fresh and spring by the intense flavor of fresh mint.
Serves 2
100gr 140gr of dried beans
strascinate
leaves two sprigs of fresh mint 2
cruschi peppers fried in olive oil
grated Pecorino di Moliterno Canestrato
Extra virgin olive oil
Prepare a puree of fava beans as directed on the package then fry cruschi two peppers and keep aside. Boil water, add salt and cook the dragged for about 15 minutes then the first the school held a couple of ladles of the cooking water.
Drain the pasta and toss with pasta in a jumping bean puree diluted with a ladle of cooking water, two tablespoons of extra virgin olive oil, salt, cheese and plenty of mint. If necessary, add more water. Finite
cruschi crushed with peppers and serve!
The ceramic plate decorated with green Rummy was created by Anthony Fasano Anthony Fasano
Bottega Ceramica Via Caravaggio, 7
74023 Grottaglie (TA)
tel / fax 099 5661871
The photographs in this Julius Caesar's Fella posts are
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