September is the month of “going back,” of those first evenings when the air cools and you feel like rediscovering the pleasure of warm, comforting dishes. But above all, September in Basilicata is the season of the famous Sarconi Beans PGI!
Small, sweet, and with paper-thin skins, when fresh they create an amazing cream without even needing a blender. We’ve paired them with classic homemade cavatelli and our Crusco Pepper Powder to add a sweet, smoky note and that unique color that transforms a simple pasta and beans dish into a chef-worthy masterpiece!
Ingredients (serves 4)
Senise PGI Crusco Pepper Powder | Zafaran Pisat’: 2-3 generous tablespoons
Sarconi Beans PGI (fresh or rehydrated dried): 300 g
Fresh Lucanian cavatelli: 360 g
Tenuta Padì Extra Virgin Olive Oil: as needed
Garlic: 1 clove
Rosemary sprig: 1
Salt and black pepper: as needed
Preparation
The king of beans: Cook the beans from Sarconi in plenty of water over low heat with the rosemary sprig. Since they are freshly harvested, they’ll cook in no time! At the end of cooking, season with salt and remove the rosemary.
Create the flavorful base: In a large pan, sauté a generous drizzle of extra virgin olive oil with a whole clove of garlic. Add the beans with a little of their cooking water and crush some with a fork: you’ll see that a natural and delicious cream forms immediately!
Cook the cavatelli: Cook the cavatelli in plenty of salted water, drain them while still very al dente, and set aside a ladle of cooking water.
Finish the dish: Toss the cavatelli in the pan with the bean cream and mix well for a couple of minutes, adding cooking water if needed to make it super fluid and velvety.
The WOW effect: Turn off the heat, plate up, and finish each serving with a generous dusting of Tenuta Padì Crusco Pepper Powder and a final drizzle of raw olive oil. The aroma will win them over even before the first bite!