YT Pizzaiolo Luigi made this. It was an Italian pour people food. Nothing went to waste.
The pasta mista was usually leftover dried pasta from different packages. Broken in to small pieces by hand. Or some allready short kinds of pasta.
I did the same and took a couple of strands of pasta from different storage containers.
In the morning at Adenau / Eifel I bought a piece of oven baked pork knuckle- but the tiny kind. That was the meat in this stew.
The other protein were cooked white beans in a can. The cooking method is pretty straitforward
Start with a good gluck of olive oil, toss in whole garlic and then halved cherry tomatoes and a bunch of basil.
Depending is you use raw meat or cooked as I did, put it in the pot to get more flavour. Close the lid and cook for 5 min. I took the meat out to cut it up and add it to the stew later.
Next step are the beans. Throw them in with the liquid and fill the can with water 1 1/2 times to get enough liquid in. Bring to a boil, season with salt, pepper and thyme.
Break down the pasta in 2 cm chunks and add them. Stir and on medium heat let them cook. Keep an eye on it to stir and eventually add more water/stock.
Chop the pork and let it reheat in the stew. Check the seasoning, a good helping of freshly ground pepper is nice.
Ingredients:
8 cherry tomatoes, 5 garlic cloves, 1 good hand full of basil leaves
3 tbsp olive oil
250 g cooked pork
1 can white beans
150 g pasta mista
Salt, pepper, thyme
700 ml water/ veg stock
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