THE AMOGLIATI DI ALFREDO
RECIPE BY FABIO CAMPOLI
Ingredients: Atina PDO cannellini beans, wholemeal maltagliati, oil, celery, carrot, onion,
fresh chilli, pecorino di Picinisco DOP, salt, linseed and sage.
Preparation:
In a pan with cold water, cook the cannellini beans with celery, carrot, onion. Add salt at the end of cooking. Sauté with oil, celery, carrot and onion and a second sauté with crushed garlic, chilli, sage and linseed. Add the cannellini beans from Atina to the first stir-fry, cut the wholemeal pasta into strips and put it in boiling salted water. Once the pasta has been drained, the wedding is celebrated by combining the first sautéed with beans, pasta, a sprinkling of pecorino cheese, the second sautéed in a large bowl and … enjoy your meal.
PASTA AND CANNELLINI BEANS OF ATINA DOP
1/2 kg of Atina cannellini beans, black lard gr. 50, 1 Celery, 1 Carrot, 1 Onion, Garlic, Oil, Salt, Chilli, Homemade pasta with only water and flour kg. 1.00, Parsley
First of all, cook the cannellini beans with plenty of cold water in a pot with celery, carrot and onion, better if the pot is large in diameter.
Separately prepare a mixture of black lard, garlic and chilli. Fry the beaten in oil, always in a large pan, being careful not to burn it. Cook the handmade pasta, made with just water and flour, for five minutes. Pour the beans into the pan with the mixture when cooked and start to flavor together with the mixture, adding plenty of parsley.
Finally add the pasta with a little water from the cooking of the beans and let it absorb for another 2 minutes. Let it rest in the earthenware bowl before serving because the dish must be rather dry.
SAGNE AND BEANS CANNELLINI DI ATINA DOP “Pappafuocchie”
Ingredients: Atina PDO cannellini beans, extra virgin olive oil, flour, water, salt, garlic, onion, celery, tomato sauce, chilli.
Cook the cannellini beans in plenty of cold water, over low heat for about 1 hour from boiling. Add a whole clove of garlic, a stick of celery and salt only when cooked. Season the beans with a sauce made with fried onion, garlic, celery, tomato sauce and chilli. Mix the flour (even wholemeal if you want) with a little water and obtain a very hard dough. Work it vigorously, incorporating more flour if necessary. Roll out the dough until you get a not very fine round pastry. Let it dry, flour it and roll it up. With a sharp knife cut it transversely to obtain the so-called “maltagliati”. After the operation, make them jump between your hands so that they open. Cook in abundant salted water, drain but not too much when, after boiling, it will come to the surface. Combine everything and serve in an earthenware bowl.
FAFFOCCHI AND BEANS
Ingredients: Atina cannellini beans, flour, water, salt, extra virgin olive oil, garlic, chilli.
Mix the flour (even wholemeal if you want) with a little water and obtain a hard dough. Work it vigorously, incorporating more flour if necessary. Roll out the dough until you get a not very fine round pastry. Let it dry, flour it and roll it up. With a sharp knife cut it crosswise in an irregular way. After the operation, make them jump between your hands so that they open. Let it rest and fry the garlic slowly in boiling oil. In the meantime, put a saucepan with plenty of salted water on the heat, when boiling add the “faffocchi” and drain them, but not too much, when, after boiling again, they will come to the surface, add the beans, the fried garlic and, to taste, chili. Serve hot, preferably in terracotta pans.
STEAMED BEANS
Ingredients: Atina cannellini beans, extra virgin olive oil, garlic, parsley, chilli, salt.
Cook the cannellini beans in plenty of cold water, over low heat for about an hour from boiling.
Drizzle with extra virgin olive oil, add chopped garlic and parsley and chilli pepper to taste.
Excellent dish both hot and cold.
Ditaloni with Atina DOP beans and mushrooms
350 g of ditaloni, 100 g of dried beans, 150 g of honey mushrooms, 1 clove of garlic, 1 sprig of parsley, 6 tablespoons of extra virgin olive oil, 1 pinch of chili powder, 1 pinch of white pepper, a pinch of salt
Cook the mushrooms cut into strips with garlic, oil and salt. Add the cooked beans to the well sautéed mushrooms and stir for a few minutes over high heat. Cook the ditaloni aside for about 3/4 of cooking, then take the ditaloni out of the pasta pot with a ladle and gradually add to the mushroom and cannellini mixture. This operation will allow the sauce not to dry out and, at the same time, to combine the starch of the pasta which will release a stronger taste. When cooked, serve with pepper and chilli.
Tripe and cannellini beans from Atina DOP
1/2 celery stick, 1 carrot, 2 large onions, 1 sprig of wild fennel, extra virgin olive oil 50-60 ml
Salt, chilli, black pepper, dark tripe: 500 gr. (it can be replaced with the white one), Tomato puree from Sant’Elia Fiumerapido: 150 gr, Cannellini Beans from Atina Dop: 250 gr. dried, seasoned Pecorino di Picinisco, grated to taste
Make a coarse mince with celery, carrots, wild fennel and onion; fry in extra virgin olive oil and add pepper and chilli. Throw the dark tripe into the sauté pan (remember that you can replace it with the washed white one) after cutting it into small parts. Season for about 10 minutes over high heat, stirring the mixture often. Add the salt. Proceed with the natural tomato paste and cook for about an hour. Aside, cook the cannellini beans for one hour in plenty of water without soaking them beforehand (the quality is very tender). When the tripe is 3/4 cooked, add three ladles of powdery bean water and finish cooking for the last 1/4 hour. Add the cannellini beans to the tripe and season together for another 2 minutes. Serve the steaming dish with a sprinkling of seasoned Pecorino di Picinisco.
Atina PDO cannellini bean cream
300 gr of dried beans, 1 clove of garlic, extra virgin olive oil, ½ lemon, a pinch of chilli powder, 1 fennel
1 raw carrot, 1 raw onion, a pinch of salt, balsamic vinegar to taste
Blend a clove of garlic with extra virgin olive oil and a pinch of salt. Add the precooked beans with a little cooking water, reducing everything to cream. Add the juice of 1/2 lemon and a little chilli. Blend everything together to make it even more creamy. Use the mixture obtained with the raw carrots, celery and fennel flavoring, if you like, with balsamic vinegar.
Broccoli and Atina PDO beans
1 kg of green broccoli (mugniele), 1 garlic, extra virgin olive oil, chilli pepper, parsley, 1 celery stalk, 1 carrot
1 onion, 400 gr. of cooked cannellini beans, 1 slice of homemade bread
Clean the green broccoli, a quality which in the Ciociaro dialect is called mugniele, boil them for a few minutes, drain and set aside. Fry the garlic, oil and red pepper in a pan and add the hot broccoli. After a few minutes of moderate heat, add the cannellini beans from Atina to the mixture and mix carefully, adding a little cooking water from time to time. Once the soup is flavored, serve with a slice of toast and a drizzle of raw oil.
Cannellini bean soup from Atina DOP, black cabbage and pecorino cheese from Picinisco
300 gr of dried beans, 1 onion, 1 bay leaf, 3 celery sticks, 1 kg of black cabbage, extra virgin olive oil to taste, 4 slices of stale bread, 1 pinch of pepper, 1 raw carrot, 1 pinch of salt , 1 chilli, 100 gr of Picinisco dry pecorino
Boil the cannellini beans with the onion, celery, bay leaf and carrot, adding a pinch of salt to the water. Chop the black cabbage leaves and boil for one minute. As soon as they drain, sauté them in a pan with oil, salt, pepper and chilli. Take an earthenware bowl and place the slices of bread at the base of it, sprinkling with the bean broth, cannellini beans and sautéed cabbage. Continue the operation for the other three terrines in order to serve the soup in single portions. Let everything rest before serving with the addition of grated pecorino.
Soup with Cannellini di Atina DOP beans and potatoes
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Ingredients for 1 person: 100 gr. Cannellini di Atina, 2 medium-sized potatoes, some cabbage leaves, vegetable broth (celery, carrots, onion), extra virgin olive oil, 1 slice of bacon, salt, onion (1 veil).
Cook the Cannellini beans with water and bay leaves in a pot for 30 minutes. The potato and the cabbage are cooked together, boiled in the vegetable broth, for 15 minutes. A sauté with bacon and a little onion is prepared. Throw the Cannellini and the bacon into the potatoes and cook for 15 minutes over low heat. Prepare stale bread (wood oven) in a bowl, add the soup to the bread and let it rest for 5 minutes.
Sweet pies of Atina PDO cannellini beans
300 gr of cannellini beans already cooked, 100 gr. of sugar, 100 gr of ricotta, 1 teaspoon of cinnamon, 1/2 bag of yeast, 1 egg, 1 teaspoon of alchermesm liqueur, 1/2 kg of shortcrust pastry, peanut oil
Pass the legumes and collect the puree in a bowl, add all the other ingredients, pour into a container and let it cool for about an hour. Then take the shortcrust pastry and make small discs with the ravioli molds. Patiently put the mixture in the center of the discs and cover with a second disc. Sauté in peanut oil and serve hot with a sprinkling of icing sugar.
The soup married with Atina PDO cannellini beans
Mixed vegetables (curly endive, chard, broccoli, cabbage, tannins,), 1/2 kg. of potatoes, 1/2 kg of cannellini beans, 1 garlic, 2 large onions + 1 small for garnish, 2 carrots, 1 celery stick, Pepper, Chilli, Salt, Extra virgin olive oil, 1 pork foot (1 carrot, 1 onion, 1 stick of celery), Slices of stale bread.
Take a large pot; sauté with oil, celery, carrots and onion, then add salt, pepper and chilli. Start the mixture of the soup starting from: cannellini beans, potatoes, cabbage, curly endive, broccoli, chard, tarmeri, relying on the knowledge of the products. Sweat the first ingredient to then add the second and continue cooking by adding from time to time slightly salted water previously placed on the heat at a constant temperature (so as not to lower the temperature inside the soup). This first phase lasts about half an hour, so cooking is continued for another hour. On one side, the pork foot is cooked for an hour with celery, carrot and onion. It is removed from the heat and left to cool for a few minutes. Once it has congealed, it is deboned and placed in the soup finely chopped. Serve at the table with stale bread and a little raw onion.
Atina PDO pork rinds and cannellini
1 rind for each person (size 5×10 cm.), Celery, Carrot, Parsley, Garlic, Extra virgin olive oil, Cooked cannellini beans (50 gr. For each person)
Prepare the pork rinds and stuff them with parsley, salt, celery and carrot into strips. Roll and tie each rind with a string and then boil in cold water. When cooked, drain the pork rinds and cut them into small discs, set them aside. In a pan, prepare garlic and oil and fry the previously cooked cannellini beans by adding chopped parsley. After 4/5 minutes, insert the cut and seasoned pork rinds into the pan. Serve the dish piping hot.
Maltagliati with Atina DOP cannellini beans
300 grams of Atina cannellini beans; half a deciliter of extra-virgin olive oil; a medium-sized red onion, 3 cloves of garlic; 3 ribs of celery; a chilli; salt and 200 grams of ripe tomatoes.
Wash the beans well in running water. Form the crater with the flour and mix with the water necessary to obtain a hard dough, knead it for a long time, then form a sphere and place it to rest covered with a damp cloth for at least an hour. In the meantime, we have put the cannellini beans to boil, obviously starting from cold water, with a rib of celery and a clove of garlic. Boil at least for about 90 minutes, slowly, slowly, in an earthenware or heavy tinned copper pot. Roll out the dough, not so fine, with a rolling pin, flour the pastry and roll it up on itself, cut with a bias knife, in order to obtain not fettuccine, but diamonds. In a pan with high sides, sauté with the oil and the finely chopped celery ribs, with the onion cut into thin discs, the peeled and finely chopped garlic cloves, or whole if you prefer to remove them. When they are about to brown, throw in the chopped chilli pepper and the washed and pureed tomatoes. Leave to flavor and then throw in the beans by now at the end of cooking, with their little water. Stir with a wooden ladle and then throw in the maltagliati cooked al dente, 3-4 minutes, in plenty of salted water and drained. Turn with a ladle, adjust the salt if necessary, turn off the heat, cover and wait at least 10 minutes before serving
Atina PDO cannellini bean soup
Ingredients: Atina PDO cannellini beans – fresh chard – pork rinds – stale bread
Preparation: cook the Atina cannellini beans in plenty of cold water, over low heat for about 1 hour of boiling.
Add a whole clove of garlic, a stick of celery. When cooked, drain the water.
Separately prepare a mixture with the lard and herbs (onion, garlic, celery and parsley) and brown it in a high-sided pan with extra virgin olive oil.
Add the potatoes cut into chunks, the chard, the cabbage, a leek, zucchini, green beans and nettle already cleaned and cut by diluting with water.
It is left to cook over moderate heat for a few hours, then add some pork rinds after having blanched and cut them into strips.
Finally, add the beans, salting and continuing to cook over moderate heat.
When cooked, the soup should be served in terracotta bowls where slices of stale bread previously toasted and sprinkled with freshly ground black pepper and a drizzle of extra virgin olive oil have been arranged.
Risotto with scampi, Atina PDO cannellini beans and pumpkin flowers
Ingredients for 5 people: Violone nano rice 500 g • whole scampi n ° 10 • cannellini beans from Atina DOP 200 g • a stick of celery • a ripe tomato • butter 80 g • white wine • courgette flowers n. 15 • salt and black pepper to taste Preparation Wash and remove the head of the prawns, clean the pistil from the courgette flowers and break them in two. Boil the cannellini beans. Prepare a vegetable broth by adding the prawn heads. Put the rice in a pan and toast over medium heat with the wine and let it evaporate; then add the broth a little at a time and halfway through cooking the rice add the scampi, cannellini beans and then the courgette flowers, letting them cook together. Salt according to your taste. When cooked, add the butter to cream the rice and serve.
Sagne and Atina PDO cannellini beans
Ingredients: Flour gr. 600, dried beans (cannellini di Atina) 300 gr., Oil, onion, garlic, chilli, celery, salt.
Method: Mix the flour (even wholemeal if you want) with as much water as is necessary to obtain a very hard dough. Work vigorously, incorporating more flour if necessary and then roll it out with a rolling pin until you get a not very fine round pastry. Allow the pastry to dry, then flour it and roll it up. With a sharp knife cut with transversal cuts to obtain the so-called “maltagliati”. After the operation, make them jump between your hands so that they open. Cook in abundant salted water and remove the pasta from the heat when, after boiling, it will come to the surface. Drain it but not too much. Season the beans (cannellini di Atina), which you have previously boiled, with a good sauce made with sautéed onions, garlic, celery and tomato sauce and spiced with chilli. Combine everything with the pasta and serve in an earthenware bowl.
TERRINA OF CANNELLINI BEANS CANNELLINI DI ATINA DOP AND SAUSAGE.
600g of boiled and blended cannellini di Atina PDO beans (except for two spoonfuls that must be set aside), with two eggs, white pepper, salt, and a trifle, as they used to say in old recipes, of finely ground nutmeg.
Two crumbled sausages, 80g of crumbled homemade bread with the whole crust, a nice sprig of parsley and one of chopped basil, a very finely chopped clove of garlic, the two spoonfuls of whole beans set aside, all mixed with an egg , a little olive oil ev and a pinch of salt.
Rectangular greased terrine, lined with aluminum paper also greased with a certain lavishness; a layer of cream of beans, one of mixture with the sausage, one of cream of beans. Covered with more aluminum foil, I come back sealed.
Oven at 200 °, already hot, with a large pan inside with a hot bain-marie; put the bowl down, leave it for 45 ‘.
Serve it warm, surrounded by a fresh salad that contemplates some dark leaves, which contrasts with the rosy cheeks of the cannellini beans and sausage.
Accompany it on the table with an ampoule of abundant (legume flans like to be wet) citronnette, emulsified at the moment, of lemon juice, extra virgin olive oil. olive, pink peppercorns, salt.
Bucatini alla ciociara
Ingredients: 500g of bucatini, 300g of peeled tomatoes, 300g of courgettes, 300g of aubergines, 150g of Atina DOP cannellini beans, 1 glass of wine, white wine, onion, basil, extra virgin olive oil, salt to taste.
Brown the finely chopped onion in the oil, add the courgettes and aubergines cut into cubes, simmer with the wine. Put the peeled tomatoes, add salt and cook for 20/25 minutes, then add the boiled beans and continue to cook for another 10/15 minutes Boil the bucatini in boiling salted water, drain and season with the sauce and basil leaves.
Sicilian recipe Maltagliati with Atina DOP cannellini beans
Ingredients: 400g of flour, 300g of peeled tomatoes, 200g of Atina PDO cannellini beans, garlic, extra virgin olive oil, pork rind, chilli, salt to taste.
Method: Mix the flour (even wholemeal if you want) with as much water as is necessary to obtain a very hard dough. Work vigorously, incorporating more flour if necessary and then roll it out with a rolling pin until you get a not very fine round pastry. Allow the pastry to dry, then flour it and roll it up. With a sharp knife cut with transversal cuts to obtain the so-called “maltagliati”. After the operation, make them jump between your hands so that they open. Cook in abundant salted water and remove the pasta from the heat when, after boiling, it will come to the surface. Drain it but not too much. Cook the cannellini beans in the pot for about two hours. Fry the garlic and chilli in the oil, add the cooked cannellini beans and the pork rind. Finally, add the maltagliati to the beans together with a little cooking water.
Maltagliati with Atina cannellini beans (recipe by Beppe Bigazzi)
The beans from Lazio, the Atina cannellini beans, are the “protagonists” of this nutritious dish. Combined with homemade pasta, they offer a recipe to be savored.
Ingredients: 300 grams of Atina cannellini beans; half a deciliter of extra virgin olive oil; a medium-sized red onion; three cloves of garlic; three ribs of celery; a chilli; salt and 200 grams of ripe tomatoes.
Execution:
Wash the beans well in running water and soak them for ten to twelve hours. Form the crater with the flour and mix with the necessary water to obtain a hard and long-kneaded dough. Then form a sphere and place it to rest covered with a damp cloth for at least an hour. In the meantime, put the cannellini beans to boil, with a rib of celery and a clove of garlic. Boil at least two hours, slowly, in an earthenware or heavy tinned copper pot. Roll out the dough, not so fine, with a rolling pin, flour the pastry and roll it up on itself. Cut with a bias knife, in order to obtain not fettuccine, but rhombuses. In a pan with high sides, sauté with the oil and the finely chopped celery ribs, with the onion cut into thin discs, the peeled and finely chopped garlic cloves, or whole if you prefer to remove them. When they are about to brown, throw in the chopped chilli and the washed and pureed tomatoes. Leave to flavor and then throw in the beans, by now at the end of cooking, with their little water. Turn with a wooden ladle and then toss the maltagliati cooked al dente, three-four minutes, in plenty of salted water and drained. Turn with a ladle, season with salt if necessary and turn off the heat. Cover and wait at least ten minutes before serving.
Cannellini bean salad with prawns
Suggested by nonnoblu
ingredients for 4 people
350 grams of boiled cannellini beans from Atina DOP
400 gr of prawn tails
3 tablespoons of extra virgin olive oil
1 tablespoon of white wine vinegar
2 basil leaves
a few stalks of chives
a few sprigs of parsley
salt
Preparation
Wash and dry the herbs and blend them with the oil and vinegar. Add a generous pinch of salt and a tablespoon of water and blend again to obtain an emulsion.
Shell the prawn tails, taking care to eliminate the intestinal gut. Heat a saucepan of salted water and add the prawns for about 2 minutes, then drain.
Add the hot prawns to the Atina cannellini beans and mix. Spread over 4 saucers and pour the sauce flush.
Source: Atinadoc.it
