A couple of week’s ago, PinkPolkaDot asked us in her food quiz what Gamelli was. I was given The Geometry of Pasta for my birthday, so I used the book to answer the question. I then decided that I would make the green bean pasta recipe given in the book, and, as it has 5 ingredients it qualifies for the challenge. Remember, this challenge ends on Sunday at midnight.
Gammelli Ai Fagiolini
According to The Geometry of Pasta by Caz Hildebrand & Jacob Kenedy gamelli ‘the twins’ are related to fusilli as another complex helix. In this case, always with two blades, but the blades are curved until they almost enclose themselves to make tubes – somewhat like twisted casarecce. They are an example of pasta architecture at its best and, as with all good architecture, not only for adults to enjoy – children just love gamelli, and other entwined pasta’s. As I could not find any gamelli I decided to make this green bean pasta dish with fusilli.
- 150g gamelli
- 300g green beans, ends trimmed
- 100ml double cream (I used Woolworths thick cream as we do not get double cream in South Africa)
- ½ teaspoon ground cinnamon
- ½ clove garlic (I used a small whole clove)
- Parmesan to garnish
- boil ⅔ of the green beans in salted water until completely cooked, with no crunch
- remove from the water (which you can keep to cook the pasta in) and immediately blend with the cream, cinnamon and garlic
- season with salt and pepper
- cook the pasta according to the packet instructions
- cut the rest of the beans to be the same length as the pasta
- 4 minutes before the end of the cooking time add the rest of the beans
- before draining take a cup of the pasta water out the pot
- add the pasta and bean sauce to a frying pan
- loosen with the reserved water
- heat through, making sure the pasta is al dente and well coated with the sauce
- serve with the Parmesan
In this recipe, cinnamon is an integral ingredient and so I have not counted it as seasoning.