Taccozze and Beans

Taccozze and beans

When winter is approaching and you want a good hot pot, there is nothing better than a nice plate of beans with taccozze  from Molise. It is a typical dish of our area, and it is often present in festivals and various parties of the country.

Its greatest success lies in the fact of being a simple dish but very tasty, made with simple ingredients and genuine. Ideal for warm up and recharge your batteries in the cold winter days. Would you like to taste it? Well, here's the recipe for you.

PASTA

The taccozze are a particular pasta shape, represented by a thin sheet and a rhomboid shape. You need to prepare them:

- Durum wheat flour

- Warm water

- Salt

Place the flour on a work surface and add to it the salt and, slowly, water. Knead and when you have got the right consistency, continue to work until the dough is smooth and homogeneous.

Proceed to roll out the dough with a rolling pin until you get a thin sheet. Cut the pastry into horizontal stripes, wide plus or minus 2 inches and then placed the knife at an angle, cutting again. This will give you the famous taccozze, easy right? 

SEASONING

For the SEASONING you will need:

- 250 gr. dried beans

- Celery and basil

- Olive oil

- Chilli

Soak the beans in water for at least 12 hours  before to the preparation. If you have it, take a nice pignata clay, ideal for this type of dish.

Cook over moderate heat the beans in salted water until they are soft, adding a sprig of celery and a bit of basil. In a separate pan, sauté the onion in the oil, and if you want to make the recipe even more substantial, add some chunks of bacon or lard.

Add to the latter seasoning the cooked beans and mix together over low heat. Meanwhile, put the taccozze to cook and pull out when they are slightly underdone. Pour in the sauce and mix well, sprinkle with pepper (if you like of course).

Examples of pignata