Multi-legume caserecce with chopped celery and Taggiasca olives
This type of pasta, prepared with legume flours, requires a fresh and watery condiment, tasty but able to refresh the palate because being rich in proteins and giving a greater sense of fullness than durum wheat pasta, its balance must be balanced.
This recipe is part of the "Give me 3 ingredients" Recipe Collection, created in collaboration with Chef Mendo Fabio Mendolicchio
Ingredients
(per person)
70 gr of homemade multi-legumes (gluten-free)
30 grams of pitted Taggiasca olives in oil
30 gr of celery (stem and tufts)
Preparation
1) Bring the water to a boil, I recommend without salt to leave the taste of the pasta unaltered! In the meantime, wash the celery and separate the tufts from the stalks.
2) Take part of the tufts and stems and chop them finely so that you can then blend them with the pitted Taggiasca olives in oil. Keep some whole olives to use both for decorating and for adding to the dressing.
3) Drain the pasta in a container, add a pinch of salt and the sauce obtained in point 2. Add a ladle of cooking water. Decorate the dish with a few sprigs of celery. Enjoy this pasta in simplicity!
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