Traditional Pasta e Fagioli
by Tavolino
A classic comfort food from the Italian peasant tradition, characterized by a creamy consistency and a rich flavor thanks to the addition of prosciutto and lard.
Ingredients
- Ditaloni Rigati 320 g
- Dried borlotti beans 200 g
- Tomato purée 250 g
- Lard 80 g
- Prosciutto crudo 80 g
- Onions 30 g
- Celery 30 g
- Carrots 30 g
- Garlic 1 clove
- Bay leaves 2 leaves
- Rosemary to taste
- Extra virgin olive oil 10 g
- Fine salt to taste
- Black pepper to taste
Preparation
- 1
Soak the 200 g of dried borlotti beans in water overnight.
- 2
Rinse the beans, place them in a pot with plenty of cold water and the 2 bay leaves.
- 3
Boil the beans for about 80 minutes from the moment they start boiling, then drain them, reserving the cooking water.
- 4
Finely chop the 30 g of onion, the 30 g of celery, and the 30 g of carrot.
- 5
Cut the 80 g of prosciutto crudo and the 80 g of lard into strips.
- 6
Heat the 10 g of extra virgin olive oil in a saucepan with the garlic clove.
- 7
Add the chopped vegetables and sauté for 5 minutes.
- 8
Add the prosciutto and lard strips and cook for another 2 minutes.
- 9
Add the boiled beans to the sautéed vegetables and pour in 500 g of their cooking water.
- 10
Pour in the 250 g of tomato purée, season with salt and pepper, and cook for 20 minutes.
- 11
Remove two ladles of beans, blend them with an immersion blender, and set the cream aside.
- 12
Add the 320 g of Ditaloni Rigati to the pot with another 500 g of bean cooking water.
- 13
Cook the pasta over medium heat, stirring occasionally.
- 14
When the pasta is al dente, stir in the bean cream and the chopped rosemary.
- 15
Turn off the heat, cover, and let rest for 2 minutes before serving with black pepper.