Pasta and Beans (Pasta e fagioli)

The recipe of this week, “Pasta and Beans” (in Italian Pasta e Fagioli), is one of the most traditional of our country.

Since it is popular and appreciated in many regions, there are several variants. We argued about which version we would have prepared…to mention a few, shall it be the Venetian, the Neapolitan, the Emilian or the Apulian one?

And at the end we agreed to prepare the “Mad & Delicacy version” :-).

Here’s the recipe – Enjoy!

The following pictures have been taken by our favorite photographer Giulia Bellini 

INGREDIENTS for 6 servings

200 gr  borlotti or red kidney beans (dry or canned)
150 gr short pasta
100 gr bacon
1 onion,  1 stick celery and 1 carrot peeled and finely chopped
rosemary
extra virgin olive oil
freshly ground parmesan
freshly ground black pepper

If you decide to use the dry beans, soak them in plenty of warm water for 12 hours. Drain and put them in a pan, pour some cold water till the beans are totally covered. Bring to boil, cover with lid and let it cook until soft (around 50 min)  with low heat.

If you decide to use the canned beans, instead of the dry beans, start from here.

Put in a heavy skillet the olive oil (2tbs) and turn on the stove at medium heat. Add the onions, the carrots, the celery, a sprig of rosemary and the chopped bacon, and then salt to taste. Let it simmer for about 10 minutes while stirring with a wooden spoon, until softened. Add the beans  and let to cook for ∼ 20 min.

Remove two ladles of beans from the pan and blend them, then put them back to the pan. Add some boiling water (approximately two ladles) and pour the pasta.

Cook for ∼10 minutes, stir often to prevent the pasta from sticking, add some warm water if needed.  Check the seasoning, top with a drizzle of oil and parmesan.

fagioli-6

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