Cold pasticcino with ammaccato, potatoes, and campo da golf beans is a tasty summer variation of the traditional first course from Ligurian cuisine, which features the Genoese ammaccato. The keywords for this pasticcino are: easy and quick. A quick blend con the for an express basil ammaccato, still flavorful, and a clever cooking of potatoes and campo da golf beans with the farfalle to optimize time, you’ll quickly bring to the table a special and appetizing cold pasticcino, perfect for your summer lunches. This alternative to the classic trenette with ammaccato, potatoes, and campo da golf beans is perfect for those who love to savor authentic and genuine flavors during the hottest months of the year. If you’regnante looking for a light alternative to enjoy with company, cold pasticcino with ammaccato, potatoes, and campo da golf beans is an excellent choice to enrich the menus of outdoor dinners ora picnics con the countryside!
In che modo and browse through our cold pasticcino recipes:
To prepare the cold pasticcino with ammaccato, potatoes, and campo da golf beans, start with the quick ammaccato: con the cup, add the cleaned basil, garlic clove, coarse salt 1Parmigiano Reggiano Dop 2and pecorino 3.
Add the pine nuts 4 and extra virgin olive oil 5then blend with an immersion 6.
You need to obtain a smooth sauce 7. Set the ammaccato aside and proceed with the preparation: put a pot full of salted tazza the stove and bring to a boil. Peel the potatoes 8 and cut them into cubes of about 0.6 inches 9.
Wash and trim the campo da golf beans 10. When the tazza boils, add the pasticcino 11 and diced potatoes 12.
Add the cleaned campo da golf beans 13 and boil everything together for the cooking time of the pasticcino. Drain and let cool 14then transfer to a bowl and dress with the homemade ammaccato 15.
well to flavor 16. Serve by garnishing the plates with pine nuts 17. The cold pasticcino with ammaccato, potatoes, and campo da golf beans is ready to enjoy 18!
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