Son returned, finally, with me and the new kitchen. We could not live more than " camped" in the few square feet of dining room, surrounded by boxes.
Actually that's not all in place: some pieces are still missing, wrong delivery, I still paint somewhere, finish to fix little things in the electrical .... però.... devo dire che è ... bellissima.
Sarà che è la mia prima cucina , intendo acquistata e non ereditata, ma la trovo proprio bella: un sacco di spazi dove mettere tante cosine, un fornello enorme, un bel forno, e poi... bella.
Devo ammettere che se ci non fosse stata un'occasione incredibile, se non ci fosse stata mia sorella a fornirci a prezzo di produzione le pietre per i rivestimenti, se non ci fossimo arrangiati a fare tutti i lavori... probabilmente non l'avremmo mai cambiata.
Per ora vi posto qualche anteprima, qualche dettaglio, in attesa che sia completata...
And of course I could not just throw me on the stove, as I was tired of cooking in the microwave. I wanted to post, also to thank you for the support and advice, and I did even though the photos, in the haste and confusion, did not turn much.
We come to the plate: the idea to me I was building this morning, when the market I found some great Lamon beans, already wet and ready to cook.
Tonight pasta and beans but then ... oh yes, there is a but, this time the pasta is not to end up in soup, beans, on the contrary, is the pasta to hold the soup.
And since a few days ago I bought pastry rings, why not use them to give shape to this mega paccheri able to contain this dense delight.
addition, the bean is also rich in phosphorus, iron, potassium, calcium, and vitamin B complex and then a major source of energy and cell regeneration.
Energy clean though, because its fibers help in the absorption of fat, reducing the level of cholesterol in the blood.
pasta in the evening is not ideal, but is small and can then replace the bread is fine and then ... I take a few pounds or I'll change the title of the blog in La Cucina di Albertino ... but this will tell you again;)
Ingredients for 3 people
- 300 grams of dried beans already wet (at least 12 hours)
- 300 gr potatoes 1 carrot
- 1 / 2 onion 1 stalk of celery
- 1 clove garlic 1 sprig of rosemary, sage leaves, 1 sprig of thyme, 1 bay leaf
- extra virgin olive oil salt pepper little
- 1 tablespoon tomato paste ( optional)
- strips of dried meat or bacon (optional)
- 50 grams of flour 00
- 50 grams of whole wheat flour 1 egg
- a pinch of salt Preparation
Bake the beans in a pressure cooker with the bay leaves in plenty of lightly salted water 5 minutes, calculated from the first whistle .
Meanwhile, peel the potatoes and cut into chunks. Cut into small cubes also carrot, onion and celery and put them to cook sweet with 1 tablespoon olive oil and little water.
Add in the pressure cooker for beans and potatoes 15 minutes calculated from the first whistle .
Chop the herbs and add to sauté with a little pepper and, if you like, even the tomato paste. Add a little water if necessary.
Meanwhile put a little salted water to boil and prepare the dough for the pasta to the egg mix well Sift flour and salt. Knead for 5 minutes and then let it sit in the film.
potatoes and beans are ready, then mash half the mill ed aggiungete il purè al soffritto. Aggiungete anche il brodo di cottura di fagioli e patate. Continuate la cottura per 10 minuti circa, fino a quando il minestrone non sarà bello denso ed omogeneo.
Le restanti patate e fagioli possono essere essere aggiunte subito al minestrone, ma potrebbero sfaldarsi prima di finire la cottura, quindi c'è chi preferisce aggiungerli dopo 5 minuti.
Mentre il minestrone finisce di cuocere, tirate la pasta non troppo finemente in strisce sottili, regolandovi sulla misura del vostro coppapasta e cuocetela nell'acqua salata che avevate messo a bollire, che nel frattempo avrete insaporito con uno o due cucchiai di minestrone.
Scolatela e usatela per rivestire, direttamente nel plate, the inside of the pastry rings, lined with parchment paper soaked, oiled and squeezed. Make two layers and do not worry if you do not remain tightly closed to form a circle, then we think the soup to give it shape. Let rest for a while 'so that the dough will stick well wiping layer upon layer and seals.
By now it should be ready for the soup. If it was not too dense, the composition would be difficult, add a little cornstarch and then stretched in a little water to thicken it a bit '.
Fill the spoon with the rings of dough and then let it rest a while ', maybe the cold (so cold, this soup is good as hot) before you remove the pastry rings.
Decorate with a bit 'of potatoes and beans, the spices used, grana. I added with a few thin threads of dried meat (the couples romanesche) and some parmesan cheese.
I like to draw the richness of the soup once, without overloading, when you add (to add flavor but also fat and substance) of pork rind or crust old and hard cheese during cooking.
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