It may well be true that one swallow does not primavara, but it certainly makes summer a mosquito! I won the first three bites of the mosquito season! And vaiiii! Among scratched the calf, an ankle, an arm was born this dish refreshing and detoxifying, a blessing to purify the body in anticipation of summer wild oats. It 'a dish that makes me think of holidays, my childhood summers spent at my grandparents' house in Calabria, the scent of fresh vegetables from the garden, while he thundered to his grandmother who was playing in the garden: A wash maniiiii! And what was more often on the table?? VAIANEDDA, ​​or spaghetti and green beans to coral, a variety of beans 'transgenic' or otherwise of enormous dimensions than we're used to us in Apulia, but dressed as follows.

Ingredients for 4 people:
300 grams of spaghetti
2 medium zucchini
1 medium potato
500 grams of green beans
40 grams ricotta marzotica
For the sauce:
600 g red tomatoes
extra virgin olive oil to taste
a clove of garlic
2-3 leaves of basil
salt to taste
Procedure:
Prepare a light sauce: lightly fry a clove of minced garlic in 2 tablespoons of olive oil, add the diced San Marzano tomatoes, some basil leaves and salt to taste. and cook for 15-20 minutes. Clean the beans and depriving them of estremità.Lavate cut into chunks zucchini and potatoes. Proceed with cooking vegetables: get a pot as long and large vegetables and spaghetti should be cooked together. Fill the pot 3 / 4 of water and bring to a boil. Then add salt and dip the beans first. After 5 minutes add the zucchini and potatoes. When the water resumes boiling, add the spaghetti. As soon as the spaghetti, and then all the vegetables are cooked, drain and seasoning Place on the plate with the sauce of fresh tomatoes and a handful of ricotta marzotica.

2 Responses to "Spaghetti with cherry tomatoes and ricotta marzotica peasant"