Casarecce Libré Bio
with parsley and garlic sauce

Ricetta per 3 persone

Ingredients:

180 gr of Casarecce Libré Bio, 1 bunch of fresh parsley, 2 garlic cloves, 2 mashed anchovies, 40 gr of  homemade durum wheat breadcrumb, capers to taste, extra vergin olive oil, chopped pistachios.

One slice of durum wheat bread slightly toasted.

Preparation:

Wash and blend the parsley with peeled garlic, oil and anchovies. Aside let’s soak the breadcrumb with some pasta cooking water and blend it.

Dress the pasta with the blended breadcrumb, plenty of green sauce, chopped pistachios and capers to taste; serve it with a slice of toasted durum wheat bread (type Altamura).

Once finished the pasta, let’s use a scrap of bread to “mop up” the sauce.

Comments:

The Libré Pasta, obtained only from chickpea flour, becomes a main course, also, well balanced considering the cereal proteins. In particular the amino acids contained in the chickpea proteins paired to the amino acids inside the bread proteins provide all the essential amino acids with a good balance.

The tasty sauce reminds the Piedmont green sauce: bagnèt.

Eating Libré pasta with bread is not anymore a taboo because is nutritionally balanced in calories, proteins and carbohydrate.

Ideal product for this recipe