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Pappardelle with black olives and cucuns sauce

ingredients

servings

4

Oregano

to taste

Chili pepper

to taste

Iodized salt

to taste

Vegetable broth

200 fl oz

Red wine

80 fl oz

Spring onions

1 unit

Garlic

1 wedge

Extra virgin olive oil

70 fl oz

Cucuncio, caper flower

80 oz

Black olives

250 oz

Double concentrated tomato paste

1 spoon

Datterino tomatoes

400 oz

Pappardelle, pasta

400 oz

first courses from Italy

Pappardelle with black olives and cucuns sauce

Pappardelle with black olives and cucuns sauce

vegan with gluten high in potassium

ready in

20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pappardelle with black olives and cucuns sauce

Cucunci, as well as capers, have a remarkable beneficial impact on our health, in fact they are rich in quercetin, a substance with potent diuretic properties, draining natural blood vessels, has anti-cancer properties and is a natural antioxidant that has been used for many years in the field herbal and pharmacological.

Pappardelle with black olives and cucuns sauce step 1

step 1

Start by desiccating the Cucunci, if in brine rinse them in plenty of water, then place them in a bowl, cover with other water and hold them for half an hour,

Pappardelle with black olives and cucuns sauce step 2

step 2

then change the water and hold it for another half an hour

Pappardelle with black olives and cucuns sauce step 3

step 3

If they are in salt rinsing them well and keep them soaking for three hours, taking care to change the water every hour.

Pappardelle with black olives and cucuns sauce step 4

step 4

Spell and chop the dattered toothpicks, then keep them aside

Pappardelle with black olives and cucuns sauce step 5

step 5

Drank the black olives and cut them into quarts, then cut the Cucunci salted with washers thick a few millimeters

Pappardelle with black olives and cucuns sauce step 6

step 6

Prepare a chopped garlic and onion and fry it in the oil I was already hot, then when the onion began to dry, unit ml. 30 of Nero d'Avola and cook

Pappardelle with black olives and cucuns sauce step 7

step 7

As soon as the crushed bread is cooked, combine the olives and cook, then lightly stuffed, then stain with the remaining black avocado and stew for 5 min if too many tablespoons of vegetable broth

Pappardelle with black olives and cucuns sauce step 8

step 8

While the mixture of olives / cookies cooks melt the abstract (concentrate) with a few spoonfuls of vegetable broth

Pappardelle with black olives and cucuns sauce step 9

step 9

past the expected time of unite to the mixed olives / cucuns together with the dandelion pulp and cook over medium heat until cooked

Pappardelle with black olives and cucuns sauce step 10

step 10

5 minutes before turning off the flame to adjust salt and chili and put a sprinkling of oregano.

Pappardelle with black olives and cucuns sauce step 11

step 11

Cook the pappardelle in plenty of salty water and as soon as they are to the tooth scolarle and unite with the sauce of olives and cucunci, keep it well with the addition of a few spoonfuls of pasta baking water

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