Do you know Tumminia durum wheat flour? It is one of the oldest Sicilian grains, where the grain is ground with natural stone mills. It is wholemeal flour, therefore minimally processed and refined. Furthermore, it has a low gluten content but a good protein content compared to traditional flours. A few weeks ago, if you followed me on Instagram stories, you would have seen that I had the pleasure of visiting Borgata Santa Rita, a small hamlet of Caltanissetta, a village now inhabited by very few residents, mainly dedicated to agriculture and with an anachronistic charm! There I met Maurizio Spinello, a baker who, with his passion for bread, created an artisanal bakery, capable of offering the opportunity to taste high-quality products with organic certification. Today Maurizio exports worldwide, and I had the pleasure of knowing his love for Sicily, his world made of native Sicilian grains, stone ground, and harvested by local youths who believe and invest in our territory! These wholemeal tumminia wheat tagliatelle are proof of this genuineness and commitment. Once cooked, you will feel like you made them at home. Their cooking tolerance is absolutely formidable, as is their ability to hold various sauces! Today, I have the honor of offering you a way to best value such a noble grain. A simple dish with contrasting flavors, like the delicate fava bean pesto they are seasoned with and the bold and strong Greek feta. All adorned with roasted cherry tomatoes with lemon zest and a breadcrumb coating flavored with basil and pistachio granules to complete this very special dish!
All “vegetarian” recipes are without meat and/or fish (N.B. other animal protein-based foods like eggs and cheeses may be used).
- Difficulty: Easy
- Cost: Medium
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients:
- 11.3 oz whole wheat tumminia tagliatelle
- 10.6 oz fava beans, shelled and skinned
- 8.8 oz cherry tomatoes
- 3.5 oz feta cheese
- 2.1 oz breadcrumbs
- 1.4 oz blanched almonds
- 1.4 oz pistachio granules
- 1 untreated lemon zest
- 2 sprigs mint
- 15 leaves basil
- to taste garlic powder
- 2 tbsps extra virgin olive oil + to taste
- to taste salt
- to taste pepper
Preparation:
Wash and cut the cherry tomatoes in half and place them on a baking tray lined with parchment paper. Season them with a drizzle of olive oil, garlic powder, lemon zest, a pinch of salt, and a grind of pepper (fig. 1).
Place in a preheated oven at 356°F for 25 minutes, then remove and let cool slightly (fig. 2).
Blanch the cleaned fava beans in hot water for 1 minute. Drain and place them in a food processor, saving a few for garnish. Add the mint leaves (fig. 3).
Blend until you achieve a coarse consistency (fig. 4).
Dilute with 2 tbsps. of olive oil, chopped almonds, a pinch of salt, and pepper (fig. 5).
Blend again in several stages until obtaining a smooth and homogeneous pesto (fig. 6).
Separately, combine in the food processor bowl the breadcrumbs with basil, pistachio granules, 2 tablespoons of olive oil, and a pinch of salt (fig. 7).
Grind until obtaining a homogeneous breading (fig. 8).
Boil the tagliatelle in salted boiling water, drain them, keeping a couple of ladles aside. Dress with the fava bean pesto and mix thoroughly (fig. 9).
Serve with crumbled feta, whole blanched fava beans, some roasted cherry tomatoes, and a sprinkle of breadcrumb flavored with pistachio and basil.
Garnish with mint and basil leaves.
And voilà… your tumminia wheat tagliatelle with fava bean pesto, feta, and roasted cherry tomatoes are ready to be enjoyed!
Enjoy your meal from FeFe’s kitchen!
