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Pantecce Toscane n.106 with pork sauce on toscanelli beans purée

RECIPES LA MOLISANA


Pantecce Toscane n.106 with pork sauce on toscanelli beans purée

 
PREPARATION

INGREDIENTS:

  • Pantacce Toscane n.106 La Molisana   320g
  • Toscanelli beans (already cooked)   400g
  • Minced cinta   300g
  • Grated Grana Padano cheese   60g
  • Red Pepper   30g
  • Juniper   5 pieces
  • Peppercorns   5 pieces
  • Carrots   3 pieces
  • Ribbed celery   2 pieces
  • Garlic   1 clove
  • Onion   1 piece
  • Shallot   1 piece
  • Bay leaves   to taste
  • Extra virgin olive oil   to taste
  • Marjoram   to taste
  • Salt & Pepper   to taste
  • Sage   to taste
  • Sprigs of rosemary   to taste
  • Vegetable broth   to taste

INSTRUCTIONS:

Chop the celery, carrot, garlic and onion and fry in a pan with extra virgin olive oil. Perfume with rosemary, sage, marjoram and bay leaves.

Combine the minced meat of pork, peppercorns and juniper. Sprinkle with the vegetable broth, salt and pepper and finish cooking over moderate heat.

In a pan with extra virgin olive oil, sautè shallots, celery, carrot and red pepper chopped.  Combine the cooked beans with a little of their cooking water, salt and pepper, cook for 15 minutes, blend well.

In boiling salted water cook the Tuscan Pantacce 106, drain when al dente and stir in the sauce pork and grated parmesan cheese.

Place in the middle of the plate a spoonful of mashed beans and lay over the pasta. Garnish with fresh herbs.

 

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Cooking is an act of personal expression. Nobody knows this better than Nicola Vizzarri.
Nobody knows that better than Nicola Vizzarri , a member of the Italian National Chef's Association, who has created the Chef's Dishes Recipes, drawing from tradition in a chef Vizzari likes to develop flavours with a creative flair. His goal is to help you to create meals that your guests will remember.

 Cooking is also a ceative conversaion between chef and diners. Antonio Trotta,  young chef from the Honda Gresini team, draws inspiration from his word travels, enjoys experimenting with different flavours and loves to share his experiences with his diners. He has created La Molisana's The World Fusion Recipes so that you can experiment with your own ideas.

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