The Chitarra is a simple old world wood pasta maker mostly found in Puglia. Traoccoli a traditional pasta of Puglia is made with the Chitarra.
Go to the blog post to learn more about La Chitarra and troccoli.
La Chitarra: An Old World Pasta Maker That Creates Music
- 1 lb troccoli
- 10 sprigs fresh basil
- 3 ripe large tomatoes, deseeded and chopped
- 1/2 cup dry chick peas (soaked overnight)
- 1/2 cup extra virgin olive oil
- 1 cube beef bouillon, dissolved in water (1 cup per cube)
- 1 small eggplant, cut into 1â chunks
- 1 small zucchini, cut into 1â chunks
- 3 cloves garlic, chopped
- 1 medium onion, chopped
- 10 sprigs Italian parsley, chopped
- 1 pepperoncino, soaked in olive oil
- 1 green pepper, chopped
- Salt and freshly ground pepper to taste
- If you are using dried beans, place 1/2 cup beans in water overnight, they will double in size. Put them into the sauce for the last 15 minutes of cooking. If you are using canned beans, add them at the end only for a few minutes.
- Place the olive oil in a pan and sautÃ© the onions and garlic until the onions are translucent. Add the chopped pepper, zucchini, pepperoncino and eggplant and continue to cook for 5 minutes more. Add the tomatoes, basil, and bouillon in the pan and cook for about 20 minutes or until the vegetables are cooked. You can add a little wine, more bullion or a little pasta water if required. In separate pan cook the troccoli in salted water for 3 to 5 minutes until al dente.
- Mix the sauce with the troccoli and sprinkle parsley over the top of the pasta before serving. Put a nice piece of Parmesan cheese on the table for people to grate over the dish.
- Go to the blog post for information on La Chitarra
|Amount Per Serving||%DV|
|Serving Size 504g|
|Recipe makes 4 servings|
|Calories from Fat 259||61%|
|Total Fat 29.45g||37%|
|Saturated Fat 4.09g||16%|
|Trans Fat 0.0g|
|Total Carbs 35.81g||10%|
|Dietary Fiber 13.4g||45%|