CIUOTO

CIUOTO O NREGINA (CIUOTO OR QUEEN )

CIUOTO O NREGINA (CIUOTO OR QUEEN SARCONI BEANS PGI in pack of 500g .

Ciuoto is a dwarf Borlotto bean, with a not very large round-ovoid seed with a white-cream background with red-winey streaks.
This ecotype of Sarconi bean is the best known and perhaps the oldest: highly appreciated on the market for its almost non-existent skin after cooking.
When used in the kitchen, it redeems itself from the dialectal form “Ciuoto” – in Italian “Cretino” – and becomes a “QUEEN” food for its various uses and for the excellent qualities of taste, flavor and cooking.
It is in fact an authentic and superior borlotto, to be used for the most varied and tasty recipes.

Sarconi PGI beans and legumes are a typical  product of Lucania

RECIPES

MALTAGLIATI WITH CIUOTI BEANS OF SARCONI
Ingredients for 6 people:
• A normal pastry with 300g of flour, 3 eggs and a pinch of salt
• 1 kg of Ciuoti di Sarconi beans
• a few cloves of garlic
• 100 g of thinly sliced ​​bacon
• a chopped onion
• a handful of finely chopped parsley
• salt, pepper and tomato purée when enough
• if necessary, a stock cube

PREPARATION

Cook the beans over low heat until cooking is complete.
Separately in a pan, preferably terracotta, fry a few cloves of garlic in olive oil (to be removed as soon as it is browned), add the bacon and onion, brown everything and finally add a part of parsley to just let it dry.

Drain the beans, keeping the broth, and add them to the previously prepared sauce, also adding the tomato purée, with salt and pepper.
Leave to flavor for about ten minutes, then pour them into broth and let them boil for about half an hour.

Roll out the pastry and cut into 2 cm high noodles. Cut crosswise, forming rhomboid-shaped pieces of dough.
Then cover the maltagliati and let them dry for a while.

Check that there is enough liquid in the pot for cooking, otherwise add hot water, and pour the maltagliati which will cook in a few minutes.

Adjust the salt and if necessary season with the stock cube.
Finally, add the remaining parsley and serve the soup not too hot (which should not be very soupy) with a drizzle of raw oil and pepper to taste.

TAGLIATELLE WITH SARCONI CIUOTI BEANS SAUCE
Ingredients for 4 people:
• Ciuoto beans from Sarconi
• Tomato pulp
• Carrot, onion
• Olive oil
• Celery
• Salt
• Pepper
• Chilli (from Senise)
• Egg Tagliatelle

PREPARATION

Boil the Ciuoti beans in a little water.
Fry chopped onion, carrot, celery in olive oil. Add tomato pulp.
Add about half of the boiled and whole beans to this mixture.
Pass all the cooking water and all the remaining beans through a vegetable mill.
Finish cooking and add salt, pepper and Senise pepper.
Season the noodles (strictly homemade) and serve with Parmesan and a drizzle of olive oil.

PASTA WITH BEANS OF SARCONI CIUOTI AND MUSSELS
Ingredients for 4 people:
• 150 g of tubes
• 250 g of Ciuoti di Sarconi beans (already boiled)
• 500 g of mussels
• 200 g of cherry tomatoes
• 1/2 glass of oil
• 1 clove of garlic
• hot pepper (I.G.P. of Senise)
• parsley, salt, pepper

PREPARATION

Start with the preparation of the mussels: remove the broken or open mussels and scrape the others with a small knife with a sturdy blade, removing all the encrustations but leaving the byssus (otherwise the mollusc will die and must be consumed immediately).
Immerse the mussels in a basin of cold water, shake with one hand and change the water until it is clear.
At this point, cover the mussels with salted water (1 tablespoon of salt for each liter of water) and let them
rest in the least cold part of the refrigerator for 2 or 3 hours.
In this way the impurities contained in the valves come out.
At the end of the soaking, drain the mussels with a quick and decisive movement,
remove the byssus, put them in a pan over medium heat and cover.

After about ten minutes the mussels will have opened; remove them from the heat because prolonged
cooking hardens them. Let them cool, then remove the molluscs and store them in their filtered liquid.
In a medium-sized saucepan, sauté the garlic in the oil, then remove the garlic and add the tomatoes,
coarsely chopped, and the chopped red pepper.
Cook for about 10-15 minutes to let the tomato dry.

Then add the mussels with their liquid, the chopped parsley and adjust the salt if necessary (be careful because the liquid of the mussels is salty!).
Pour the drained Ciuoti di Sarconi beans into the casserole.
Boil the pasta separately and a few minutes before the end of cooking drain it and add it to the Ciuoti di Sarconi beans and the mussels.
Complete the cooking and let it rest for 10 minutes before serving.