[vc_row equal_height=”yes” woodmart_css_id=”650316fa85db5″ responsive_spacing=”eyJwYXJhbV90eXBlIjoid29vZG1hcnRfcmVzcG9uc2l2ZV9zcGFjaW5nIiwic2VsZWN0b3JfaWQiOiI2NTAzMTZmYTg1ZGI1Iiwic2hvcnRjb2RlIjoidmNfcm93IiwiZGF0YSI6eyJ0YWJsZXQiOnt9LCJtb2JpbGUiOnt9fX0=” mobile_bg_img_hidden=”no” tablet_bg_img_hidden=”no” woodmart_parallax=”0″ woodmart_gradient_switch=”no” woodmart_box_shadow=”no” wd_z_index=”no” woodmart_disable_overflow=”0″ row_reverse_mobile=”0″ row_reverse_tablet=”0″][vc_column woodmart_css_id=”65031866be2ca” parallax_scroll=”no” woodmart_sticky_column=”false” wd_collapsible_content_switcher=”no” wd_column_role_offcanvas_desktop=”no” wd_column_role_offcanvas_tablet=”no” wd_column_role_offcanvas_mobile=”no” wd_column_role_content_desktop=”no” wd_column_role_content_tablet=”no” wd_column_role_content_mobile=”no” mobile_bg_img_hidden=”no” tablet_bg_img_hidden=”no” woodmart_parallax=”0″ woodmart_box_shadow=”no” responsive_spacing=”eyJwYXJhbV90eXBlIjoid29vZG1hcnRfcmVzcG9uc2l2ZV9zcGFjaW5nIiwic2VsZWN0b3JfaWQiOiI2NTAzMTg2NmJlMmNhIiwic2hvcnRjb2RlIjoidmNfY29sdW1uIiwiZGF0YSI6eyJ0YWJsZXQiOnt9LCJtb2JpbGUiOnt9fX0=” mobile_reset_margin=”no” tablet_reset_margin=”no” wd_z_index=”no”][woodmart_text_block woodmart_css_id=”6503161536222″ woodmart_empty_space=”” woodmart_inline=”no” responsive_spacing=”eyJwYXJhbV90eXBlIjoid29vZG1hcnRfcmVzcG9uc2l2ZV9zcGFjaW5nIiwic2VsZWN0b3JfaWQiOiI2NTAzMTYxNTM2MjIyIiwic2hvcnRjb2RlIjoid29vZG1hcnRfdGV4dF9ibG9jayIsImRhdGEiOnsidGFibGV0Ijp7fSwibW9iaWxlIjp7fX19″ parallax_scroll=”no” wd_hide_on_desktop=”no” wd_hide_on_tablet=”no” wd_hide_on_mobile=”no”]La celeberrima “pasta ca’ fasola o ca’ triaca carbara” ricetta della tradizione di Riposto (Ct), Pino Correnti. E’ il piatto italiano per eccellenza, unisce nord e sud e isole, si ritrova in tutte le tradizioni regionali. E poi la stagionalità: buona sia d’inverno in una scodella fumante che nella versione tiepida o fredda dei menu estivi, appena fatta oppure avanzata, come trasformare un avanzo in piatto di prima fila. Apprezzata da vegani e carnivori , nutrizionisti e dietologi. Un piccolo tesoro alimentare anti spreco amatissimo da grandi e bambini.[/woodmart_text_block][/vc_column][/vc_row][vc_row equal_height=”yes” woodmart_css_id=”650316fa85db5″ responsive_spacing=”eyJwYXJhbV90eXBlIjoid29vZG1hcnRfcmVzcG9uc2l2ZV9zcGFjaW5nIiwic2VsZWN0b3JfaWQiOiI2NTAzMTZmYTg1ZGI1Iiwic2hvcnRjb2RlIjoidmNfcm93IiwiZGF0YSI6eyJ0YWJsZXQiOnt9LCJtb2JpbGUiOnt9fX0=” mobile_bg_img_hidden=”no” tablet_bg_img_hidden=”no” woodmart_parallax=”0″ woodmart_gradient_switch=”no” woodmart_box_shadow=”no” wd_z_index=”no” woodmart_disable_overflow=”0″ row_reverse_mobile=”0″ row_reverse_tablet=”0″][vc_column woodmart_css_id=”650318115451a” parallax_scroll=”no” woodmart_sticky_column=”false” wd_collapsible_content_switcher=”no” wd_column_role_offcanvas_desktop=”no” wd_column_role_offcanvas_tablet=”no” wd_column_role_offcanvas_mobile=”no” wd_column_role_content_desktop=”no” wd_column_role_content_tablet=”no” wd_column_role_content_mobile=”no” mobile_bg_img_hidden=”no” tablet_bg_img_hidden=”no” woodmart_parallax=”0″ woodmart_box_shadow=”no” responsive_spacing=”eyJwYXJhbV90eXBlIjoid29vZG1hcnRfcmVzcG9uc2l2ZV9zcGFjaW5nIiwic2VsZWN0b3JfaWQiOiI2NTAzMTgxMTU0NTFhIiwic2hvcnRjb2RlIjoidmNfY29sdW1uIiwiZGF0YSI6eyJ0YWJsZXQiOnt9LCJtb2JpbGUiOnt9fX0=” mobile_reset_margin=”no” tablet_reset_margin=”no” wd_z_index=”no”][woodmart_text_block woodmart_css_id=”650318496e4bb” woodmart_empty_space=”” woodmart_inline=”no” responsive_spacing=”eyJwYXJhbV90eXBlIjoid29vZG1hcnRfcmVzcG9uc2l2ZV9zcGFjaW5nIiwic2VsZWN0b3JfaWQiOiI2NTAzMTg0OTZlNGJiIiwic2hvcnRjb2RlIjoid29vZG1hcnRfdGV4dF9ibG9jayIsImRhdGEiOnsidGFibGV0Ijp7fSwibW9iaWxlIjp7fX19″ parallax_scroll=”no” wd_hide_on_desktop=”no” wd_hide_on_tablet=”no” wd_hide_on_mobile=”no”]
Ingredienti
- Fagioli rossi ,“fasola”, o fagioli borlotti La Riserva del Re
“triaca carbara”, tagliatelle di pasta secca - ½ cavolfiore bianco
- cotenna di maiale
- olio extravergine di oliva
- sale e pepe nero.
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Procedimento
Mettere in ammollo i fagioli la sera prima. In un tegame dagli alti bordi soffriggere dolcemente la cotenna di maiale con un filo di olio d’oliva extravergine e la cipolla tagliata grossa. Riempire di molta acqua, volume doppio dei fagioli, e far cuocere a fiamma bassa. A metà cottura unite le cime di cavolfiore bianco, salare e, quando sono ancora al dente, calare le tagliatelle, intere o sminuzzate. Impiattare con un filo d’olio crudo e abbondante pepe nero macinato al momento.[/woodmart_text_block][/vc_column][/vc_row]
