Forklet Search Explore
Recipe

Cards

Ingredients as an Image

Printed at the current scale: 4 servings · As Written · front and back, more cards if it runs long

Pasta e Fagioli

4 servings · 4 × 6 in
Beans
200 g dried borlotti beans
2 leaves bay leaves
cold water, for soaking and cooking, to taste
Soup
30 g onion, finely chopped
30 g celery, finely chopped
30 g carrot, finely chopped
1 clove garlic, peeled, left whole
10 g extra virgin olive oil
80 g prosciutto crudo, cut into strips
80 g lardo (cured pork back fat), cut into strips
250 g tomato passata
320 g ditaloni rigati or other short soup pasta
3 sprigs rosemary, leaves finely chopped
fine salt, to taste
black pepper, to taste
forklet.co/r/buvJyO6F?units=as_written · v1
  1. Beans Cover the 200 g dried borlotti beans with plenty of cold water, for soaking and cooking and leave them to soak overnight. 8 h to 12 h
  2. Drain and rinse the beans, put them in a saucepan with the 2 leaves bay leaves, cover generously with fresh cold water and boil gently for about 1 h 20 min. Keep them in their cooking water. 100 °C
  3. Soup Heat the 10 g extra virgin olive oil in a large pot, add the 1 clove garlic, 30 g onion, 30 g celery and 30 g carrot and fry gently for about 5 min.
  4. Add the 80 g prosciutto crudo and 80 g lardo (cured pork back fat) and cook for a couple of minutes more. 2 min to 3 min
  5. Lift the beans out of their pot with a slotted spoon and add them to the soffritto. Add one ladle of the bean cooking water and keep the rest hot.
  6. Stir in the 250 g tomato passata, season moderately with fine salt and some black pepper, and simmer over medium heat for 20 min.
  7. Scoop two ladles of the soup into a jug and blend them to a smooth cream with a stick blender. Set aside. 2 min
  8. Add the 320 g ditaloni rigati or other short soup pasta straight to the pot, pour in enough of the hot bean water to cover, and cook over medium heat, stirring often so it does not catch, until al dente. Add more bean water if it gets too thick. 10 min to 14 min
  9. Stir in the blended cream and the chopped 3 sprigs rosemary, turn off the heat, cover and leave to rest for 3 min. Serve with a final grinding of pepper.
  • Safety: Dried beans must be soaked and then boiled until completely tender; undercooked beans can cause stomach upsets. (The author)
Scan for the Full Recipe