Via IV Novembre, Vertova
Giovanna Verzeroli and her husband Mario Gusmini opened Ristorante Bablì in a former textile factory about 15 years ago. The name Bablì comes from the river that runs through the town of Vertova. The restaurant, decorated by Giovanna with careful taste and attention to detail, offers traditional cooking, defined by quality and authenticity, following family tradition and perfectly reflecting the philosophy of the chef. Local products and Slow Food Presidia are always prioritized.
200 gr Antiqua flour
2 whole eggs
1 small teaspoon of Sichuan pepper
For the sauce:
500 gr of Serra de Conti cicerchie
360 gr Fiaschetto tomato sauce from Torre Guarceto
1 glass of red wine
1 liter of vegetable broth
Rosemary, garlic, sage to taste
To taste Dried and pulverized capers of Pantelleria
A spoonful of fennel seeds
Sauté the chopped rosemary, sage and garlic. Add the cicerchie soaked previously for 24 hours. Deglaze with the wine and add the fennel seeds put in a cheesecloth. Afterwards, add the passata, the broth and cook for about 3/4 hours. Prepare the pasta by putting all the ingredients in the planetary mixer. After rolling out the dough with a rolling pin, cut it into diamonds. In the meantime, cook the soup. The pasta should be boiled separately in salted water for 4 minutes. After cooking, just add it to the soup and finish the dish with a sprinkling of caper powder.