Neapolitan style tubetti and peas recipe
A recipe that heralds spring: Neapolitan pea tubetti.
A recipe born in Naples in the middle of the 19th century, where the Tubetti format is strictly used or Spaghetti broken by hand before cooking.
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:
- 160gr of Organic Tubetti*
- 120gr (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*
- 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?
- Cut the pancetta into small dice, neither too fine nor too large
- Peel the shallot and chop finely
- Heat the Calongo organic extra virgin olive oil in a sauté pan
- Add the shallot and diced pancetta arrolata.
- Fry until the shallot is translucent and the pancetta is golden.
- Deglaze with white wine
- Add the peas and the Organic Tubetti
- Add boiling water so that everything is covered but not drowned.
- Season by adding fine Riserva del Mare salt to taste.
- Cook while stirring occasionally for ten minutes so that the pasta is al dente, add water if necessary
- 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
- Stir and serve. Add a grind of black pepper as desired.
- Bon appetit
It is also possible to replace the Tubetti with Conchigliettes.
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