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Prova i nostri legumi
Pasta e fagioli con i peperoni cruschi

Pasta and beans with cruschi peppers

Ingredients for 4 people

For cooking beans
300 g Borlotti type beans
1 clove of garlic
Salt to taste.
fennel seeds

For the sauce
1 glass of extra virgin olive oil
1 tablespoon of ground pepper (paprika)
1 clove of garlic
Water Q.B.

For pasta
300 g cavatelli
Water Q.B.
Salt to taste.

To complete the plate
2 dried peppers
extra virgin olive oil

Pasta and beans


Rinse the beans under running water and pour them into a high shard pan. Fill with water and bring to a boil.
With a spoon remove the foam that emerges, finished the operation add a tablespoon of oil, the clove of garlic and the fennel.
When cooked, the beans must be cooked but fleshy, drain the beans being careful to collect the cooking water in a bowl.

In a large pan, make a sautéed oil and garlic, add a tablespoon of pepper powder making sure that it does not black up, make thicken for a moment and add the beans with a part of the cooking water. Mix well for a few minutes.

Meanwhile in a slightly salted pot of water, cook the cavatelli. Halfway to drain and pour into the pan with beans, continue cooking the cavatelli, if necessary add more water cooking water.

How to make peppers crusks
Clean the dried peppers with a cloth, deprive them of the petiole and empty them of the seeds inside.
In a fryer (or a close and high pan) filled with 140 ° olive oil, immerse the peppers for less than a minute from both sides and lay on absorbent paper. They must give rise to slightly, be careful that it is not burning.

Serve the pasta a little seascar in the plates and season with the crumbled peppers on top.

Federico Vandi

Chef Federico Bands

The Chef Federico Vandi has designed the recipe inspired by the post on the cruschi peppers and the Pope you can find here.

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