PER ITALIANO
My husband and I have started to run since last year. I mentioned how we adopted a lifestyle change and lost weight, what we eat and how we started to do sports regularly in my other blog. If you are interested in the topic you can see those posts here and here.
In the recent weeks it has been quite an experience to run around here. The wheat fields by the roads we'd been running were embellished with poppies turning them to breathtaking poppy fields. I wanted to share a couple of pictures with you too.
I love spending time in the balcony in the nice weather. We have a very small balcony yet it is sufficient to enjoy outdoors and relax.
We often have our lunches and suppers there.
This year also I chose ivy geraniums for facade. I was very satisfied with last year's geraniums.
And here are some of the flowers in our balcony...
In today's recipe we prepare a chickpea sauce which I adore.
You can cook your freshly homemade maltagliati pasta with this sauce, they make a great couple.
Ingredients:
400 g cooked chickpeas
50 g extravirgin olive oil
40 g parsley
1 clove of garlic
20 g celery stick
400 g canned diced tomatoes
100 g full fat cream
Salt
For Maltagliati:
Fresh egg pasta (prepared with 500 g flour and 5 eggs)
Preparation:
- Prepare fresh egg pasta with 500 g of flour and 5 eggs as in the recipe.
- Get a piece and flatten with a rolling pin until reaches about the size of a large plate. When/if needed sprinkle with flour while rolling. Stretch it into thin sheet with rolling pin as in the video.
- Cut maltagliati as in the picture. (Maltagliati means poorly cut :) )
- Place them in a tray. Sprinkle with a little flour so that they wouldn't stick. Store in the fridge until you cook them.
- Chop celery, parsley and clove of garlic finely.
- Put oil, garlic and celery in a pot. Sauté a little.
- Add chopped parsley and sauté a few more minutes.
- Add diced tomatoes and half a cup of water. Close the lid. Cook for about half an hour. (Check and stir every once in a while. Lower the heat when it starts to boil.) Add water if neded.
- Add cooked chickpeas together with their cooking water. Close the lid and cook for about 10 minutes. Lower the heat when it starts to boil.
- Adjust the salt. Add cream and stir in. Turn the heat off.
- In a separate pot bring water to boil. Add maltagliati in boiling salted water. Fresh pasta has a short cooking time. When the water starts boiling up again (bubbling) check it out, it is very likely that your pasta is cooked
- Drain and and then add them into the sauce in a large pan. Cook them in the sauce for a few minutes so that they would absorb the sauce a little.
- Serve into the plates. Drizzle with hot pepper oil if you wish. Sprinkle with some grated parmesan.
Enjoy...
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