Pappardelle with Broad Beans, Peas Topped with Watercress & Emozioni Pacchieri Review

Express News: this recipe made it to the final of Tuscany Now Cook Off. In spite of being the judges' favourite, the competition went to public votes where the number of people you know is as important as the quality of a recipe. Sadly it lost that round.
Trying out new products is part of the job and yesterday, I realised how easy it was loose  sight of reality. Yesterday, I got caught.

It happened when we joined, his brother and brother's friends' pub quiz team. This pub is old, the wall paper peels off the walls, all in all it's rather decrepit but so full of atmosphere. Deco-wise the piece de resistance is a massive crystal chandelier for which Del Boy would have sold his grand-dad (and possibly would have found a buyer in this very pub).

During the quiz, we were asked, "What's the name for a  long tubed pasta with ridges". All eyes were on me. I don't do music, I am appalling at questions of  sport, so the least I can do, is to answer spontaneously foodie questions.
But I drew a blank. Nothing sprang to mind. The only thing I could think of, was the exquisite white box I had received the week before, sent for review by an Italian Gourmet specialist "Emozioni". It contained dried, large, short tubes of pasta which I was told, "Were favourite amongst celebrities and designers in Italy and New York."

And though the packaging was beautiful and classy, the content disappointed. Not for the quality of pasta, far from that, Emozioni's Paccheri Pasta are delicate and of very high standard but at three times the price of  dried pasta, I can't help thinking that customers pay for the packaging, to put it blankly, in my opinion, it's not value for money. At £5.90 for 250g, I would rather opt for fresh pasta. 

To come back to the quiz, penne was put forward, cannelloni was the answer and Paccheri has nothing to do with it.

In the words of Ursula Ferrigno "to learn about Italian food is to understand Italian people" and it looks like I have a bit of learning to do. But as usual, this will have to be done in style,
So I enter a Parppadelle recipe in #TuscanyNowCookOff cooked with fresh broad beans, peas and topped with Watercess, this is a perfect dish for summer.  Having won the quiz, in spite of my knowledge gap, would I be on a roll and would this  blog spot will be a winner of the competition organised by Tuscany Now ?
Parppadelle with Broad Beans, Peas Topped with Watercress
Ingredients for 2 people

• 200g papardelle
• 2 big handfuls each of peas and broad beans (outer skins removed) + any greens you have in the fridge (in proportion)
• Extra-virgin olive oil
• Juice of 1/2 lemon + salt and pepper
• Small bunch of watercress (keep a handful to chop finely for decoration)
Cook the pasta in 2.5l of boiling salted water for 10-12 minutes.
In the meantime in a small saucepan boil the peas, broad beans and greens(optional) for 3 minutes. Drain and remove the skin of the broad beans.
Drain the pasta. Quickly return to the empty saucepan (no heat needed) add olive oil, lemon juice, salt, pepper and veggies (not the rocket) toss and served on warm plate.
Top with watercress and sprinkle chopped cress on the pasta.

1 comment:

Sarah Trivuncic said...

You were robbed - penne is the correct answer. Cannelloni are bigger tubes but don't have ridges. Technically only "penne rigate" has the ridges ;-)

I love fresh papardelle and have enjoyed it very much "alla cinghale" (with hare) in Florence. Many moons ago!



Related Posts with Thumbnails