QUALITALY 140

June/July 2024 XV MAGAZINE After about a century, it was introduced to Europe, in the Balkans, then under the rule of the Ottoman Empire, where the land and climate were suitable for the cultivation of this product that guaranteed higher grain yields than traditional cereals. The Acquaviva d’Isernia bean An indigenous bean selected over the centuries by local farmers. It belongs to the round bean family that is widespread in the southern Apennines. It is cultivated at an altitude of 500/750 metres in areas near the Volturno river and its tributaries where the soil is fertile and rich in water, characteristics that favour the development of starch in the seed and reduce the thickness of the skin. Two ecotypes of the bean can be distinguished, one called yellow, which resembles a borlotto bean with a light beige colour with slight streaks, a thin skin and creamy flesh: two peculiarities that facilitate cooking. The other ecotype is called confetto, which is white and has the shape of confetti. What makes the Isernia bean unique are its quality and refinement that make it easy to cook, its creaminess, the delicacy of its flavour but above all its versatility. Sowing takes place in the first ten days of June in furrows 40/45 cm apart, spacing the plants 10/15 cm apart. For growth, the soil must be well drained and watering must take place in weekly rounds. To support the plant during vegetation, supports are needed, made from reeds. Harvesting finally takes place between the end of September and the beginning of October precisely when the plants reach a certain degree of dryness. AT PAGE 52 RECIPES __________________________________ RECIPE Macaroni alla molisana A quick and easy first course, ready in 20 minutes, prepared with simple ingredients such as chilli pepper, bacon and pecorino cheese. Ingredients: • 320 g macaroni; • 100 g diced bacon; • 1 onion; • 1 clove of garlic; • 1 sprig of parsley; • a few basil leaves; • 1 chilli pepper; • grated pecorino cheese; • extra virgin olive oil; • salt. Preparation Heat two tablespoons of oil in a pan with finely chopped onion and garlic. Add the diced bacon, parsley, chopped basil and chopped chilli pepper. Let everything cook for a few minutes. Boil the pasta in plenty of salted water, drain it “al dente” and put it in the pan to season with the sauce and grated pecorino cheese and mix well. Now serve. __________________________________ RECIPE Agnonese wafers It is a typical traditional dessert from Agnone, located in upper Molise. Simple, with a unique and rich flavour , it originated in the monastery of Clarisse di Agnone , which they usually prepared during the Christmas festivities. It consists of two very thin layers of wafer enclosing a crunchy filling of walnuts, almonds and honey. To prepare the Agnone filled wafers, it is necessary to use the typical wafer iron. Ingredients: • wafers - 500 g type 00 flour; • 3/4 litre water; • 1 tablespoon olive oil. Filling ingredients: • 900 g shelled and chopped walnuts; • 450 g shelled and roasted almonds; flavourings: • one teaspoon coffee powder or cinnamon; grated orange peel; • tangerine peel cut into very small pieces; 2 tablespoons sugar; • 250 g chocolate; • 1 kg honey. Preparation Wafers: create a slow mixture using flour, water and a small amount of oil. Then gently pour a teaspoon of this mixture into heated utensils that create a thin, crispy waffle by pressing the two surfaces together. Filling (mbràisa): boil some honey in a double-bottomed pot, then add one or two tablespoons of sugar, letting it melt. Then add almonds and walnuts, stirring the mixture quickly . When the walnuts become crunchy to the bite, add the dark chocolate, bitter cocoa and flavourings to taste such as cinnamon, a teaspoon of coffee powder or finely chopped tangerine peel, and continue stirring . Finally, spread the still-warm mixture on a wafer using a fork and then cover it with another wafer. __________________________________ BOX Costa dei Trabocchi The Adriatic coastline connecting Vasto with Francavilla al Mare is also known as the Costa dei Trabocchi. The ‘trabucchi’