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Senatore Cappelli casarecce pasta with pea and ginger scents

    Senatore Cappelli casarecce are prepared by combining Italian tradition with the oriental touch of ginger now adopted in our country. The result is a unique combination of flavors, where the fresh aroma of peas marries the spicy note of ginger and the richness of bacon.

    A dish suitable for a durum wheat such as Cappelli with intense cereal aromas.


    - 400 gm Senatore Cappelli casarecce pasta
    - 300 gm fresh peas
    - 1 tablespoon grated ginger
    - 1 fresh onion, coarsely chopped
    - 100 gm thinly veiled bacon
    - 2 tablespoons bay leaf oil
    - Fresh mint, a few leaves
    - Salt and black pepper to taste.


    In a pot, blanch peas until tender and prepare a fresh ginger pea sauce, blending until creamy.

    In a skillet, heat bay oil and add fresh chopped onion. Caramelize it lightly, creating a stew that will bring a sweet and slightly bitter note to the dish.

    We cook the Senatore Cappelli casarecce pasta and drain it when al dente. We toss the pasta with the pea and ginger sauce, creating an even layer.

    We overlay the very thin veils of bacon on top of the pasta, similar to raw lard, covering the entire surface of the dish.

    We add fresh mint leaves and vacuum osmotized petals to let them retain their softness, creating a delicate contrast with the paste.

    We complete the dish with a light sprinkling of black pepper and a pinch of salt, according to personal taste.

    Enjoy your meal!

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