Ricette del Salento

Ricette del Salento

"Paternosci" pasta with beans and mussels

Wash and shell the black mussels, keeping their filtered water. Once the garlic in the oil becomes brown, add the mussels and chopped tomatoes, boiling them; before mixing them with the cooked beans.

Boil "al dente" the "paternosci" pasta, drain and put them back in the pot together with the mussels and beans sauce, mix them on the stove for a few minutes, adding a few water from the mussels. Serve with chopped parsley and plenty of pepper.

Andrea Monferrini, Claudio Ferraro

Traduzione lu scarfatu

Legume soup
Soak the chickpeas and beans first, cook them in the saucepan full of cold water “sutta lu fuecu”, that means on the fireplace. Add warm water during cooking because the legumes must be covered. Halfway through cooking add celery, tomatoes, laurel, onion and salt. At the same time, wash the country vegetables and boil them separately. After cooking, add the vegetables and finally the stale bread.

You cook everything for ten minutes and you serve in little cups of earthenware.

Lu Scarfatu

Mettere a bagno la sera prima i ceci e fagioli. Cuocerli nella pignata colma d’acqua fredda “sutta lu fuecu”, cioè nel camino. Aggiungere acqua tiepida durante la cottura perché i legumi devono essere coperti. A metà cottura aggiungere sedano, pomodori, alloro, cipolla e sale. Contemporaneamente lavare gli zanguni (verdura di campagna) e lessarli a parte. Terminata la cottura si aggiunge la verdura ed infine “lu pane tuestu“ (il pane raffermo).

Si cuoce il tutto per 10 minuti e si serve nelle coppette di terracotta.