Discover Sicilian 'badda' beans and tagliatelle with Pasta Grannies скачать в хорошем качестве

Discover Sicilian 'badda' beans and tagliatelle with Pasta Grannies

Every region of Italy has its version of pasta and beans; it's a brilliant combo. And in this video Rosetta and Gandolfa have fun sharing one that is local to their town of Polizzi Generosa in the mountains near Palermo. They're using a rare bean found only in their area called 'fagioli badda' - it's a kind of borlotti bean and you can use this instead. For the bean stew, cook the following for one hour to 90 minutes until tender: 400g beans, soaked for 12 hours, drained 1 onion, chopped 1 carrot, chopped a handful of fresh fennel herb, chopped teaspoon of salt. Plenty of water For the tagliatelle: 300g semolina flour 140ml water (approximately) extra virgin olive oil for serving. For more on the badda bean, check the Slow Food Foundation entry here https://www.fondazioneslowfood.com/en... Polizzi Generosa is 917m altitude, and its most famous son is Domenico Dolce, one half of Dolce & Gabbana.