EN: Trucioli De Tacchi con taccole, pomodorini, peperoni e scaglie di grane
A mixed summer salad dish with corn pasta and seasonal vegetables.
Servings Preparation Time
2persons 30minutes
Cooking Time
20minutes
Servings Preparation Time
2persons 30minutes
Cooking Time
20minutes
Ingredients
  • 180g De Tacchi Maranello-corn Trucioli pasta
  • 100g Fresh green beans
  • 8pieces of Flat dried tomato preserved in oil
  • 100g Greek feta cheese
  • 2-3leaves of Basil for garnishing
  • Freshly-poured extra-virgin olive oil
  • Salt and pepper
Instructions
  1. Heat up a pan with a little water for the green beans and a saucepan with plenty of water for the pasta.
  2. Wash and clean the green beans, removing the ends. The beans can be cut into halves or into various smaller pieces as you prefer. When the water in the pan starts to boil, toss in the green beans. It is not really necessary to add salt to the water, taking into account that the feta and sun-dried tomatoes are already quite salty, but this remains at the discretion of the person preparing the meal.
  3. When the water boils in the large saucepan add some rough salt and then toss in the pasta and leave to cook in the boiling water.
  4. Prepare the dried tomatoes, cutting them into fine strips. Check the green beans by tasting them. When they are fairly soft, drain them off and set aside.
  5. Drain the pasta, taking into account that it will be ready in about 10 minutes and that it is very important to taste it to verify the consistency. As this is gluten-free pasta and made from 100% corn flour, it is important not to overcook it to avoid breakage.
  6. Once the pasta has been drained off, put it in a cold mixing bowl along with the beans, add a drop of oil and mix. Then add the strips of dried tomato and the feta, breaking it up roughly with your fingers and letting it fall directly onto the pasta. The tomatoes and feta can be added either in the mixing bowl with everything else or directly on the plates to create a more harmonious composition, with the tomatoes in the centre and the crumbled feta spread across the top.
  7. Add a dash of olive oil on each plate and perhaps garnish with some pepper and basil leaves. The pasta dish can now be served.
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