Pasta and beans
Pasta and beans is a classic of Italian cuisine, a creamy and nutritious first course, each of which holds their own family recipe!
Pasta and beans is a recipe that combines tradition and simplicity, where dried borlotti beans, lard, and raw prosciutto are combined with tomato paste to create a creamy and nutritious dish. Its strength lies in its ability to balance flavors and textures, making it a perfect first course for any table. It is not only a comfort food, but an example of how basic ingredients can become a work of art when treated with respect and skill.
Instructions
- 1
To prepare pasta and beans, first soak the dried beans overnight. The next day, rinse them, transfer them to a pot, cover them with plenty of cold water, add 2 bay leaves, and cook for about 80 minutes from a boil. Once cooked, reserve the cooking water from the beans because you will need it to continue with the recipe.
- 2
In the meantime, prepare the other ingredients for the recipe: peel and finely chop the onion, celery, and carrot, then cut the prosciutto and lard into strips.
- 3
Heat the oil in a saucepan, add a peeled garlic clove and the chopped vegetables; let it fry for about 5 minutes, then add the prosciutto and lard strips and cook for another couple of minutes. Remove the beans with a slotted spoon and add them to the pan.
- 4
Add about 500 g of their cooking water and mix well. Now pour the tomato paste into the pot, season with salt, pepper, and cook over medium heat for 20 minutes. After this time, remove two ladles of beans from the pot and place them in a container, then blend them with an immersion blender and set aside the cream obtained.
- 5
Add the ditaloni rigati directly into the pot, cover with another 500 g of bean water and bring the pasta to a boil, stirring occasionally, always over medium heat. When the pasta is al dente, add the bean cream and the chopped rosemary, then turn off the heat, cover with a lid and let it rest for a couple of minutes. A final sprinkle of black pepper and your pasta and beans are ready to be served!
Ago's Notes
- Adjust the salt according to the salt content of the canned goods.
May this simple yet harmonious dish bring you back to your grandmother's table with a smile and the certainty that good flavors always tell deeper stories than any recipe. Serve with care, and let each bite be a moment of joy.
How much of a capolavoro is this?
Share your opinion. Ago will say it the Italian way.
Pick a hand and tell Ago what you think.
Related Recipes
Pappardelle with wild boar ragu
Pappardelle with wild boar ragu is a hearty first course of Tuscan origin, prepared with a flavorful wild boar ragu.
Pasta and Lentils
Pasta and lentils is a tasty and nutritious traditional Italian comfort food. Discover the ingredients and instructions to prepare our recipe!
Pasta and chickpeas: a traditional, easy, and fast recipe
Homemade pasta and chickpeas: a traditional, easy, and flavorful recipe, to be prepared in a short time with pre-cooked or dried legumes. Discover here the ingredients and the recipe!