Baccellone peanuts and halwa

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Baccellone with sweet peanut butter, raisins and dried figs

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Baccellone with peanut butter and handmade seitan

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Baccellone with peanut butter and green beans

The savoriness of peanut butter here goes along with the sweetness of green beans.


Yield: 4 servings

Dough

• 150gr Manitoba flour
• water
• oil
• some salt

Stuffing

• 200gr peanut butter, salted
• 200gr green beans, stir fried with onion and oil

Boil in salted water, toss in a frying pan with spinach, onion and garlic.

Sweet 'n sour pod

Once you can make peanut butter by yourself, the world is there for you!

Yield: 4 servings

Dough

• 150gr Manitoba flour
• water
• oil
• some salt

Stuffing

• 200gr peanut butter, salted
• 200gr red peppers and onion, stir fried

Boil in salted water. Toss in a frying pan with peas and onions.

Peanuts and potatoes baccellone

The second episode of the baccellone is with mashed potato.

Yield: 4 servings

Dough

• 150gr Manitoba flour
• water
• oil
• some salt

Stuffing

• 200gr peanut butter, salted
• 200gr potatoes, boiled, peeled and mashed with oil and salt

Follow yesterday's instructions to make the pasta.
Cook in boiling salted water, the toss in a frying pan with oil and garlic.
Garnish with parsley.

A buttery peanut pod

The first my mother bought me a jar of peanut butter, I finished in one day while she was at work, eating it directly with a finger.
I once tried to make it at home with a mixer, but it took ages, a lot of oil and after twenty minutes the machine was smelling of burnt plastic because it was overheating.
With this old mincer by hand I processed 400gr of peanuts in five minutes, without using any oil. This can be added later to make the peanut butter as greasy as you wish.
The paste you get is very smooth, with just a few tiny crunchy bits.
I used here unsalted roasted peanuts, so I don't have to worry about any palm oil or excess or salt. Some sunflower oil ad the amout of salt you want will complete it.

This week's pasta somehow resembles a peanut pod, baccello in italian.

Yield: 4 servings

Dough

• 150gr Manitoba flour
• water
• oil
• some salt

Stuffing

• peanut butter, salted

With the help of an engraved rolling pin, delicately draw some lines on the pasta sheet, without cutting it, then  turn it on the other side.

Cut the pasta in stripes 7cm wide. Using two spoons, make a knell with the peanut butter.

Cover with another stripe and close the sides with the help of the engraved rolling pin or a fork.

Boil it in salted water, then toss in a frying pan with some celery thinly chopped.