In breve
The dish in short
- Sagne: a firm dough of semolina, water and salt, rolled about 2 mm thick and cut into strips 6 mm wide and about 4 cm long.
- Small round white beans, soaked overnight, boiled hard for half an hour with an onion and a stick of celery, then simmered, salted and roughly crushed.
- The dressing: olive oil heated with quartered garlic and chilli, poured over the moment the garlic starts to colour.
- Sagne, a little of their water and the beans are mixed in the tureen with chopped parsley: creamy, never liquid.
Il video, Isernia, Molise
Sagne e fagioli
The video: Short hand-cut semolina pasta with roughly crushed white beans, garlic, chilli and olive oil
Molise's sagne, short strips of semolina-and-water pasta, mixed in the tureen with small white beans cooked with onion and celery and roughly crushed, then dressed with hot olive oil, garlic, chilli and parsley. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 4
- Hands-on
- 52 min
- Cooking
- 1 h 13 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 17 steps, as in the recipe.
Altri video
