The new labels of the Mackè extra virgin olive oil line by Parovel are ready to be “eaten”. Mackè recipelabels are born, quick tips for your everyday cooking.
The label makes you work up an appetite, the recipe helps you satisfy it! They're all yummy suggestions by the food blogger Alessandra Colaci. Passionate about travel, Alessandra revisits dishes from the world cuisine in her own way. All of her recipes are on www.unacasaincampagna.com
Pasta and Beans with Macké extra virgin olive oil
A classic recipe that is part of the culinary tradition of many Italian regions, pasta and beans Trieste style is particularly made by the addition of so-called "disfrito", a preparation of extra virgin olive oil and flour that is cooked a few minutes until slightly yellowish and that serves to bind and thicken preparations. It's interesting to say that this same technique is often used in Indian cooking, where a compound cooked with flour and vegetable oil, often flavored with spices, is added, in this case at the end of cooking dishes based on vegetables. So why not try adding a pinch of garam masala (a blend of spices typical of Indian cuisine) to our disfrito?
Ingredients for 4/6 people
500 g of dried beans
100 g of short pasta
2 tablespoons extra virgin olive oil Mackè Parovel
2 L of vegetable broth
2 tablespoons flour 00
1 bay leaf
1 clove garlic
Soak dried beans overnight. Drain, rinse well and boil them in water and add a whole onion. It's very important to start cooking beans with cold and unsalted water. Once you reach the boiling point we should never add cold water, but always hot, not to stop the cooking. If this were to happen, it is very likely that the husk of the beans will be tough and not very pleasant to the palate. For the same reason the beans will be salted just after cooking. Once cooked the beans, take apart three spoons of them and mash the rest in a food mill fitted with a medium-fine holes. Prepare the disfrito: Place in a nonstick pan two tablespoons of extra virgin olive oil Macke and combine two tablespoons of flour, finely chopped garlic clove (or, even better, reduced to a purée) and a teaspoon of garam masala (or curry). Stirring constantly with a wooden spoon, cook for 5-10 minutes on low heat until the mixture will not have taken a slight yellowish color. Remove from heat and add, little by little, half a liter of vegetable stock. Mix well with a whisk to avoid lumps, put on the fire and bring to a boil. Add the bean smoothies, the vegetable stock remained, the bay leaf and cook for 20-30 minutes. After this time add salt, add the beans kept aside and the pasta, meanwhile, will have tobe cooked very "al dente". Allow the dough to flavor for a few minutes on the stove and serve immediately, adding some extra virgin olive oil Mackè oil in every dish.
PAIRING: we suggest you pair the dish with our Mackè White IGT from the Venezie that you find in all supermarkets