{"id":14631,"date":"2018-09-13T07:54:58","date_gmt":"2018-09-13T05:54:58","guid":{"rendered":"https:\/\/itmadein.com\/prodotto\/ciuoto\/"},"modified":"2021-12-11T20:05:44","modified_gmt":"2021-12-11T19:05:44","slug":"ciuoto","status":"publish","type":"product","link":"https:\/\/itmadein.com\/en\/prodotto\/ciuoto\/","title":{"rendered":"CIUOTO"},"content":{"rendered":"

CIUOTO O NREGINA (CIUOTO OR QUEEN )<\/strong><\/h4>\n

CIUOTO O NREGINA (CIUOTO OR QUEEN SARCONI BEANS PGI in pack of 500g .<\/strong><\/p>\n

Ciuoto is a dwarf Borlotto bean, with a not very large round-ovoid seed with a white-cream background with red-winey streaks.
\nThis 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.
\nWhen used in the kitchen, it redeems itself from the dialectal form \u201cCiuoto\u201d \u2013 in Italian \u201cCretino\u201d \u2013 and becomes a \u201cQUEEN\u201d food for its various uses and for the excellent qualities of taste, flavor and cooking.
\nIt is in fact an authentic and superior borlotto, to be used for the most varied and tasty recipes.<\/p>\n

Sarconi PGI beans and legumes are a typical\u00a0 product of Lucania<\/a><\/strong><\/p>\n

RECIPES <\/strong><\/h5>\n

MALTAGLIATI WITH CIUOTI BEANS OF SARCONI
\nIngredients for 6 people:
\n<\/strong>\u2022 A normal pastry with 300g of flour, 3 eggs and a pinch of salt
\n\u2022 1 kg of Ciuoti di Sarconi beans
\n\u2022 a few cloves of garlic
\n\u2022 100 g of thinly sliced \u200b\u200bbacon
\n\u2022 a chopped onion
\n\u2022 a handful of finely chopped parsley
\n\u2022 salt, pepper and tomato pur\u00e9e when enough
\n\u2022 if necessary, a stock cube<\/p>\n

PREPARATION<\/strong><\/h5>\n

Cook the beans over low heat until cooking is complete.
\nSeparately 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.<\/p>\n

Drain the beans, keeping the broth, and add them to the previously prepared sauce, also adding the tomato pur\u00e9e, with salt and pepper.
\nLeave to flavor for about ten minutes, then pour them into broth and let them boil for about half an hour.<\/p>\n

Roll out the pastry and cut into 2 cm high noodles. Cut crosswise, forming rhomboid-shaped pieces of dough.
\nThen cover the maltagliati and let them dry for a while.<\/p>\n

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.<\/p>\n

Adjust the salt and if necessary season with the stock cube.
\nFinally, 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.<\/p>\n

TAGLIATELLE WITH SARCONI CIUOTI BEANS SAUCE <\/strong>
\nIngredients for 4 people:<\/strong>
\n\u2022 Ciuoto beans from Sarconi
\n\u2022 Tomato pulp
\n\u2022 Carrot, onion
\n\u2022 Olive oil
\n\u2022 Celery
\n\u2022 Salt
\n\u2022 Pepper
\n\u2022 Chilli (from Senise)
\n\u2022 Egg Tagliatelle<\/p>\n

PREPARATION<\/strong><\/h5>\n

Boil the Ciuoti beans in a little water.
\nFry chopped onion, carrot, celery in olive oil. Add tomato pulp.
\nAdd about half of the boiled and whole beans to this mixture.
\nPass all the cooking water and all the remaining beans through a vegetable mill.
\nFinish cooking and add salt, pepper and Senise pepper.
\nSeason the noodles (strictly homemade) and serve with Parmesan and a drizzle of olive oil.<\/p>\n

PASTA WITH BEANS OF SARCONI CIUOTI AND MUSSELS
\nIngredients for 4 people:<\/strong>
\n\u2022 150 g of tubes
\n\u2022 250 g of Ciuoti di Sarconi beans (already boiled)
\n\u2022 500 g of mussels
\n\u2022 200 g of cherry tomatoes
\n\u2022 1\/2 glass of oil
\n\u2022 1 clove of garlic
\n\u2022 hot pepper (I.G.P. of Senise)
\n\u2022 parsley, salt, pepper<\/p>\n

PREPARATION<\/strong><\/h5>\n

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).
\nImmerse the mussels in a basin of cold water, shake with one hand and change the water until it is clear.
\nAt this point, cover the mussels with salted water (1 tablespoon of salt for each liter of water) and let them
\nrest in the least cold part of the refrigerator for 2 or 3 hours.
\nIn this way the impurities contained in the valves come out.
\nAt the end of the soaking, drain the mussels with a quick and decisive movement,
\nremove the byssus, put them in a pan over medium heat and cover.<\/p>\n

After about ten minutes the mussels will have opened; remove them from the heat because prolonged
\ncooking hardens them. Let them cool, then remove the molluscs and store them in their filtered liquid.
\nIn a medium-sized saucepan, saut\u00e9 the garlic in the oil, then remove the garlic and add the tomatoes,
\ncoarsely chopped, and the chopped red pepper.
\nCook for about 10-15 minutes to let the tomato dry.<\/p>\n

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!).
\nPour the drained Ciuoti di Sarconi beans into the casserole.
\nBoil 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.
\nComplete the cooking and let it rest for 10 minutes before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"

CIUOTO O NREGINA (CIUOTO OR QUEEN )<\/strong><\/h4>\n

CIUOTO O NREGINA (CIUOTO OR QUEEN SARCONI BEANS PGI in pack of 500g .<\/strong><\/p>\n

Ciuoto is a dwarf Borlotto bean, with a not very large round-ovoid seed with a white-cream background with red-winey streaks.
\nThis 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.
\nWhen 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.
\nIt is in fact an authentic and superior borlotto, to be used for the most varied and tasty recipes.<\/p>\n

Sarconi PGI beans and legumes are a typical\u00a0 product of Lucania<\/a><\/strong><\/p>\n","protected":false},"featured_media":13765,"comment_status":"open","ping_status":"closed","template":"","meta":[],"product_cat":[1880,1884],"product_tag":[1922,1921,1899,1923,1930,1924,1931],"class_list":["post-14631","product","type-product","status-publish","has-post-thumbnail","product_brand-belisario-farm","product_cat-food","product_cat-legumes-cereals-and-flours","product_tag-bean","product_tag-beans","product_tag-belisario-products","product_tag-food-en","product_tag-foods-products","product_tag-legumes","product_tag-regina-en","product_shipping_class-spedizione-in-proprio-venditore-italia-01","first","instock","featured","taxable","shipping-taxable","purchasable","product-type-simple","col-xs-6 col-sm-4","col-md-4 col-lg-4","un-3-cols"],"yoast_head":"\nCiuoto: dwarf borlotto bean | Online selling | dried beans<\/title>\n<meta name=\"description\" content=\"Ciuoto is the best known variety of borlotto beans and is highly appreciated for its almost non-existent skin after cooking. 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