Pasta e fagioli

| October 30, 2019 | 0 Comments

Ingredients

175g Borlotti beans dried or other beans

2 celery sticks

2 carrots

1 onion

1 bay leave

75g Pancetta

400g tinned plum tomatoes or polpa

175g small maccheroni or other pasta

25g butter

olive oil

15g Parmesan (optional)

 

Preparation

1.Soak the beans in plenty of cold water for about eight hours, then drain.

 

2. Then put the beans in a pot cover with cold water by about 3cm, add 1 halved carrot, 1 bay leave and 1 celery stick and halve the onion and bring to boil. Cook for around 1h. No salt.

 

3. Meanwhile chopp the rest of the vegetables in small cubes for a soffrito. Also cube the Pancetta. First saute the onion cubes until soft and golden in olive oil.

 

4. Then add the carrot&celery cubes

 

5. Also the Pancetta cubes

 

6. Then stir in the tomatoes

 

7. Once the beans are cooked, remove and discard the vegetables  and scoop out a ladleful of the beans. Mash with a fork/spoon. Meanwhile cook the pasta.

 

8. Add the beans &mashed beans with the cooking water to the soffrito&tomatoes

 

9.  Then add the cooked the pasta to the beans. Also the butter. Add a lid, take off the heat and let it sit for 5min.  Optional serve it with a bit grated Parmesan on top and a bit olive oil.  ENJOY

Category: Berlin Kitchen

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