Three abruzzese dishes to enjoy during fall
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Three abruzzese dishes to enjoy during fall

Perfect for chilly autumn nights, these three abruzzese fall dinner ideas are the ultimate in soul-warming comfort food.


Lentils with "pane fritto" (fried bread)


Ingredients:


Serves 6 people


- 2 3/4 cups (500 g) of lentils

- 1 bay leaf

- 1 clove of garlic

- 1 sprig of parsley

- 1/2 rib of celery

- 3 tablespoons of extra virgin olive oil

- 1/2 vegetable bouillon cube

- salt as needed

- approx. 7 ounces (200 g) of stale homemade bread

- 2-3 eggs (optional)

- Approx. 2 cups (400 g) of seed oil or vegetable oil


Procedure:

Cook the lentils with all the ingredients (bay leaf, parsley, celery, garlic). Halfway through cooking, add the half vegetable bouillon cube, enough salt, 3 tablespoons of olive oil and cook. About 30 minutes before serving, cut the stale bread into cubes, dip it in the egg mixture (optional) and fry it in boiling seed oil or vegetable oil. Before serving, place the fried bread in a bowl and pour over the lentils already drained of their liquid And place some fried bread on top as shown in the picture. It is advisable to use a crock pot for this soup.


Scrippelle 'mbusse


Ingredients:

Serves 6 people:


For the scrippelle:

- 1 egg per person

- 2 tablespoons of flour for each egg


For the broth:

- Approx. 14 ounces (400 g) of beef brisket

- Approx. 14 ounces (400 g) of lean beef cut

- beef knee bone

- 1 turkey wing

- 1 sprig of parsley

- 1 of celery

- 1/2 onion

- 1 carrot

- a peel of parmesan

- salt as needed

- grated parmesan (optional)


Procedure:

Mix eggs and flour, diluting them with 1 glass of water for each egg. Grease a pan with lard (or oil). Using a ladle, pour the mixture a little at a time, so as to obtain very thin omelettes, and leave to cook over low heat. Once the scrippelle are cooked, prepare the broth by boiling the beef cuts, bone, turkey wing and herbs together for about 2 hours. Then pass the broth through a colander. Arrange the scrippelle, rolled up, on plates and pour over the broth, sprinkling with Parmesan cheese at will.

Tip: The mixture of eggs and flour can be stretched with milk instead of water.


Tagliatelle with abruzzese ragu'


Ingredients:


Serves 6 people:


- 21 ounces (600 g) of fresh tagliatelle.


Recommended Tagliatelle Cocco from our store or Farabelle gluten free.


- pieces of beef or chicken (wings and back)

- 1 slice of bacon

- Extra virgin olive oil

- onion

- carrot

- celery

- parsley

- tomato

- White wine


Procedure:

Fry the pieces of meat and the slice of bacon in the extra virgin olive oil, together with the onion, carrot, celery and parsley in bunches. Add water and white wine and cook slowly. Towards the end, add the tomato puree or into small pieces, as you like, and cook everything slowly.

While the ragu' is getting ready boil the water, add salt as needed and cook the tagliatelle "al dente" (avoid overcooking).

Drain and place the tagliatelle in a bowl and add the sauce on top, mix everything together. Add parmesan cheese on top to taste.


BUON APPETITO AND HAPPY FALL!



P.s. If you want to make your own pasta make sure you check out our kitchenware products:





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