We are in Rivello, in the province of Potenza, a village that sees its origins even before the early Middle Ages. The tradition of this village reaches its peak with the flourishing of ancient arts such as copper, iron, ceramic and majolica. Among the gastronomic specialties of the town, which refer to the peasant tradition, made of poor but genuine ingredients, today we would like to try the Laghene and fasule sfritte, or a first course based on a sort of large handmade tagliatelle (the laghene), beans (fasule) and then seasoned with oil, garlic and red pepper (dried, baked and ground) as soon as they drain. This dish is the highlight of the food and wine tour that has been held for many years in Rivello in the month of August. The distinctive element is the “sfitto” whose procedure is mentioned in the recipe.
Ingredients
500 g of flour
Water q.s.
Salt to taste.
400 g of Rotale beans
2 cloves of garlic
Extra virgin olive oil
1 tablespoon of dry ground red pepper
Process
We start the evening before preparation by soaking the beans. The next day let’s cook them in a pan of cold water for about an hour and a half from the beginning of boiling. Once the beans are ready, let’s put them aside, it’s time to make the pasta.
We arrange the flour on a surface and make a hole in the center. We fill the hole with warm water and a pinch of salt. We knead well, working on the wrist, for about ten minutes, until it forms a ball. Flatten it and roll it out with a rolling pin. We roll the dough around the rolling pin and pull it out. Cut the dough into wide strips and unroll them on a floured surface. The laghene are done.
At this point it is time to cook the pasta and prepare the fried. We fill a pot of water sufficiently, salt and bring to a boil and then add the laghene. Meanwhile, in a pan, brown the garlic cloves, which we have previously crushed, with plenty of oil.
When the pasta is al dente, add the beans to flavor everything, then drain most of the cooking water. Remove from the gas and add the hot oil and garlic to the pasta and beans, to which we will have added the ground pepper. You will hear the oil sizzle in contact with the remaining cooking water. This is the typical sizzling sound of the “sfritto”. Now, let’s quickly mix everything away from the gas so it doesn’t burn. Mix everything well and let it rest for a few minutes to better flavor.
If you want even more flavor, you can accompany this dish with some cruschi peppers and hot peppers.
Serve and… enjoy your meal!
Source facebook.com/rivelloltre
Photo by Rosalinda Ferrari, the dish cooked by her mother Angelina
