EVO

PASTA AND BEANS WITH MUSSELS Ingredients: 400g beans 2kg Mussels 1 stick of celery Parsley to taste Salt to taste 300g pasta 1 clove of garlic 5 cherry tomatoes 3tbsp of Lucrezio extra virgin olive oil Pepper and chilli pepper to taste Method: Soak the beans overnight. Wash them in running water and boil them

“PISEDDHI IN CECAMARITI” Ingredients: 300 g Caricato Factory dried peas 400 g of turnip greens Selection of vegetables (celery, spring onion, parsley, cherry, tomatoes) 1 sprig of sage 1 clove of garlic Stale bread Chilli pepper Tatanoso extra virgin olive oil Salt to taste Water as required Method: Soak the peas for at least twelve

“FAVENEDDHE AND CICUREDDHE”  Ingredients: 400 g of dried Caricato Factory broad beans 1 potato 400 g Chicory Extra virgin olive oil to taste Water as required Salt to taste   Method: Leave the dried beans to soak for at least 12 hours to rehydrate them. Drain them, peel them, rinse them and put them in