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Pasta Acordeón con Ayocote Negro

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In the kitchen Vegetarian

Italian traditionalists should leave the room. Those who hold the traditions of Mexican cuisine sacred should also take a break. For the rest of us, here’s a wacky, delicious mashup of the two cuisines that had my 14 year old son going back for thirds. This recipe is from our ebooklet The Pasta e Fagioli Manifesto. You can download it for free, here. Pasta y frijoles: pasta acordeón con ayocote negro Sopa de Fideo is a delicious soup in Mexico. Good chicken stock meets a fried noodle, a little thicker than angelhair, and the result is famous. I couldn’t bring myself to fry a quality pasta like Baia but I did want to get the essence of this classic Mexican dish. In the Yucatan, you often see Sopa de Fideo with black beans. My pantry had Ayocote Negro, which are not a traditional black bean at all but the shorter, fatter pasta needed a bigger bold bean and this dish was born. It's nothing like Sopa de Fideo and yet on some level, it makes perfect sense. Pasta y Frijoles: Pasta Acordeón con Ayocote Negro 2 tortillas, cut into very this strips safflower oil for frying the tortillas 2 tablespoons olive oil ½ onion, chopped 2 cloves garlic, chopped 4 canned Roma tomatoes ½ cup tomato juice reserved from can 3 chipotle in adobo chiles 1 tablespoon adobo sauce from can ½ pound Baia Pasta accordions 2 cups cooked Rancho Gordo Ayocote Negro or Ayocote Morado 4-5 cups bean broth (If you have less than four cups, make up the difference with chicken broth) queso fresco or feta cheese 1 small bunch of epazote, chopped In a saute pan, fry the tortilla strips in oil until crispy. Allow to drain on paper towels. In a blender, add the onion, garlic, tomatoes, juice, chiles and adobo and blend well. Heat up the olive oil in a soup pot over medium heat. When hot, add the blender mix and stir well to avoid splattering. Allow to cook and reduce for about 10 minutes. Meanwhile, boil the pasta in plenty of salted water until done. Drain and reserve the pasta. Add the bean broth to the tomato mixture and stir. Add the beans and cook together for five minutes. Adjust the salt and then add the pasta, stirring well. Cook for about five minutes over medium low heat. Just before serving, add the epazote and mix. Ladle into bowls, sprinkle with some cheese and then add a few tortilla strips. We are featuring a sampler with 2 pounds of Baia spelt pasta and 2 pounds of Rancho Gordo heirloom beans. You can order them from our website. We also have a durum wheat version. Want more? Our ebooklet The Pasta e Fagioli Manifesto is availble. You can download it for free, here.


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