Italian
Pasta e Fagioli
by Giallozafferano · 2.9M subscribers on YouTube
Pasta e Fagioli is a classic Italian comfort food. This version features dried borlotti beans, ditaloni pasta, a soffritto of celery, carrot, and onion, with prosciutto and lardo for richness, and a touch of tomato sauce. A creamy, hearty winter dish.
- Difficulty
- medium
Ingredients
15 items- Fagioli Borlotti Secchisoaked overnight
- 2 pcsBay Leaves
- Olive Oil
- 1 pcsGarlic1 clove
- Celery1 rib, chopped
- Carrot1 medium, chopped
- Onion1 medium, chopped
- Prosciutto Crudoa few slices, cut into pieces
- Lardoa few slices, cut into pieces
- Tomato Saucepassata or crushed tomatoes
- Wateras needed
- Salt(optional) — to taste
- Black Pepperfreshly ground
- Rosemaryfresh sprig
- Ditaloni Rigatior other short pasta
Method
- Soak dried borlotti beans overnight. Drain and cook for 80 minutes with two bay leaves.
- In a casserole, heat olive oil and add a garlic clove. Add chopped celery, carrot, and onion.
- Cut prosciutto crudo and lardo into small pieces.
- Add the lardo and prosciutto to the soffritto and cook for about 2 minutes.
- Add the cooked beans and a ladle of their cooking water.
- Add tomato sauce and enough water to cover everything.
- Season with a pinch of salt (not too much) and a generous grind of black pepper.
- Cook for another 20 minutes.
- Before cooking the pasta, blend a portion of the mixture until creamy; set aside.
- Cook the pasta in the bean cooking water, adding more liquid if needed.
- Add the blended mixture back to the pot.
- Add fresh rosemary.
- Cover and let rest for 3 minutes.
- Serve with a final grind of black pepper.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
