HARD WHEAT CASARECCE WITH PEA CREAM, CLAMS AND WHOLEGRAIN CRUMBLE
- 240 hard wheat casarecce
- 300g peas
- 250g clams
- 40g hard wheat bread
- 30g EVO oil
- 10g garlic
- 10g parsley
- 4g salt
- Energy value and features for 4 people: kcal 1557 – Carbohydrates: 235.32g – Protein 72.66g – Lipids: 42.42 – Tot fiber: 30.11g – Iron: 45.22mg
- Energy value and features for 1 person: kcal 389.25 – Carbohydrates: 58.83g – Protein 18.16g – Lipids: 10.60g – Tot fiber: 7.52g – Iron: 11,305mg
- Ideal as: First dish
- Indicated in case of: Iron deficiency anemia
Rinse the peas well, put them in a pot with 300g of water, bring it to the boil and cook them for about 20 minutes. Once cooked, blend them with a minipimer to get a sauce.
Meanwhile, put the clams in a bowl of water and purge them with 1g of salt for about 20 minutes to clean them from the sand inside.
While the clams are in place, cut the hard wheat bread into cubes and bake in the oven at a temperature of 180 degrees for 10 minutes. Once baked crush it to obtain the crumble. Open the clams, put them in a container and wash them well.
At this point put the clams together with a clove of garlic in a non-stick frying pan and cook over low heat for 3 minutes. Then add the pea sauce and cook for another 5 minutes. Meanwhile, cook the pasta and drain and pour directly into the pan with the clams. Hang and decorate by adding a sprinkling of crumble, a few leaves of parsley and raw oil.