Pasta with Beans

120 min
0 People
120 min
INGREDIENTS for 0 people
  • water
  • all-purpose flour
  • Haricot bean
  • onion
  • garlic
  • rosemary
  • thyme
  • pork rind
  • prosciutto fat
  • tomato sauce

Prepare a thin sheet of dough with water and flour, kneading for a long time. Cut the sheet into “maltagliati” or wide “tagliatelle”. Simmer the beans, if possible in a crockpot, with onion, garlic, rosemary, thyme and some pork skin, previously well-cleaned, scorched and scraped. Prepare a sauté with a chopped mixture of lard or cooked prosciutto fat, onion and garlic. When this is well-browned, add a spoonful of tomato paste diluted in a little water. Cook until the sauce becomes fairly dense then add to the cooking beans (in part sieved to make the soup less dense). Leave to cook until the flavors are well-amalgamated. Meanwhile, cook the pasta in boiling salted water. Halfway through cooking, drain off almost all the water to eliminate any excess liquid, and then pour the pasta into the bean stock. Continue cooking for a few more minutes. Leave the soup to rest and just before serving, drizzle with raw extra-virgin olive oil.

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