peperonata
first courses from Italy
Pappardelle with black olives and cucuns sauce
Pappardelle with black olives and cucuns sauce
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
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.
preparation
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,
step 2
then change the water and hold it for another half an hour
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.
step 4
Spell and chop the dattered toothpicks, then keep them aside
step 5
Drank the black olives and cut them into quarts, then cut the Cucunci salted with washers thick a few millimeters
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
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
step 8
While the mixture of olives / cookies cooks melt the abstract (concentrate) with a few spoonfuls of vegetable broth
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
step 10
5 minutes before turning off the flame to adjust salt and chili and put a sprinkling of oregano.
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