1. 1

   Step 1

   Soak the 200 g of dried borlotti beans in water overnight.

2. 2

   Step 2

   Rinse the beans, place them in a pot with plenty of cold water and the 2 bay leaves.

3. 3

   Step 3

   Boil the beans for about 80 minutes from the moment they start boiling, then drain them, reserving the cooking water.

   Timer 80 min
4. 4

   Step 4

   Finely chop the 30 g of onion, the 30 g of celery, and the 30 g of carrot.

5. 5

   Step 5

   Cut the 80 g of prosciutto crudo and the 80 g of lard into strips.

6. 6

   Step 6

   Heat the 10 g of extra virgin olive oil in a saucepan with the garlic clove.

7. 7

   Step 7

   Add the chopped vegetables and sauté for 5 minutes.

   Timer 5 min
8. 8

   Step 8

   Add the prosciutto and lard strips and cook for another 2 minutes.

   Timer 2 min
9. 9

   Step 9

   Add the boiled beans to the sautéed vegetables and pour in 500 g of their cooking water.

10. 10

    Step 10

    Pour in the 250 g of tomato purée, season with salt and pepper, and cook for 20 minutes.

    Timer 20 min
11. 11

    Step 11

    Remove two ladles of beans, blend them with an immersion blender, and set the cream aside.

12. 12

    Step 12

    Add the 320 g of Ditaloni Rigati to the pot with another 500 g of bean cooking water.

13. 13

    Step 13

    Cook the pasta over medium heat, stirring occasionally.

14. 14

    Step 14

    When the pasta is al dente, stir in the bean cream and the chopped rosemary.

15. 15

    Step 15

    Turn off the heat, cover, and let rest for 2 minutes before serving with black pepper.

    Timer 2 min

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