Italian
Pasta e Fagioli
by Casa Pappagallo · 705K subscribers on YouTube
A classic Italian pasta and bean dish with a creamy texture, made with three types of beans and a risotto-like technique.
- Difficulty
- medium
Ingredients
13 items- 300 gDitaloni
- 240 gBorlotti BeansOne of three bean types used
- 240 gRed BeansOne of three bean types used
- 500 gCannellini BeansOne of three bean types used
- Extra Virgin Olive OilFor cooking and drizzling
- Garlic1 clove
- Sage2-3 leaves
- OnionCoarsely chopped, equal to carrot and celery
- CarrotCoarsely chopped, equal to onion and celery
- CeleryCoarsely chopped, equal to onion and carrot
- Vegetable BrothAs needed
- Tomato Paste1 spoonful
- SaltTo taste
Method
- In a wide pan, pour extra virgin olive oil and turn on the flame.
- Add a garlic clove and 2-3 sage leaves; move the garlic around to infuse flavour into the oil.
- Once the oil is heated, add coarsely chopped onion, carrot, and celery in equal proportions.
- Remove the garlic and sage leaves. Soften the vegetables, adding vegetable broth if needed.
- Cook for about 10–15 minutes until vegetables are soft and liquid is absorbed.
- Add three kinds of beans (borlotti, red, cannellini). Set aside half of the beans for later.
- Add more broth and blend the reserved half of the beans.
- Add a spoonful of tomato paste and mix well.
- Add the pasta and let it toast for about 1 minute, as if making risotto.
- Add the blended beans and enough liquid to cook the pasta.
- Season with a little salt.
- Cook the pasta for about 7 minutes (out of the total 11 minutes needed), then turn off the flame.
- Let the dish rest for at least 5 minutes so the pasta finishes cooking without becoming mushy.
- Serve with a drizzle of extra virgin olive oil.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
