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Neapolitan style tubetti and peas recipe

It's a dish, Risotto style, quick, easy and nutritious and often the Mamma would add a beaten egg when serving, which will be cooked by the heat of the pasta alone.

Ingredients for 2 people:

Ingrédients Tubetti à la Napolitaine

  • 160gr of Organic Tubetti from Maiella*
  • 120g (2 slices) of pancetta arrotolata*
  • 130gr of small fresh or frozen green peas
  • 1 shallot or a small fresh onion
  • 30 gr of grated parmesan cheese 24 months 24 months Luigi Guffanti*
  • Fine Riserva del Mare salt *
  • 2-3 tbsp Calongo organic extra virgin olive oil*
  • ½ glass of white wine
  • Pepper

* Products available at MO Tra Mozzarella & Olive

How do I proceed?

Plat Tubetti à la Napolitaine

  1. Cut the pancetta into small dice, neither too fine nor too large
  2. Peel the shallot and chop finely
  3. Heat the Calongo organic extra virgin olive oil in a sauté pan
  4. Add the shallot and diced pancetta arrolata.
  5. Fry until the shallot is translucent and the pancetta is golden.
  6. Deglaze with white wine
  7. Add the peas and the Organic Tubetti from Maiella
  8. Add boiling water so that everything is covered but not drowned.
  9. Season by adding fine Riserva del Mare salt to taste.
  10. Cook while stirring occasionally for ten minutes so that the pasta is al dente, add water if necessary
  11. Once the pasta is al dente, turn off the heat, at this point there should still be a creamy sauce from the cooking water if necessary add a tiny bit of water. Add the grated parmesan 24 months
  12. Stir and serve. Add a grind of black pepper as desired.
  13. Bon appetit

It is also possible to replace the Tubetti with Conchigliettes.

Posted in: Cooking recipes

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