Italian
Pasta and Beans with Culatello di Zibello
by Chef Max Mariola · 1.1M subscribers on YouTube
A rich and creamy pasta e fagioli made with Sicilian cosaruciaro beans, sweet cherry tomatoes, and the prized culatello di Zibello from Parma, finished with Parmesan and olive oil.
- Servings
- 2
- Difficulty
- easy
Ingredients
12 items- 400 gFagiolo Cosaruciaro (Siciliano)1 package, presidio slow food
- 150 gPasta Mista di Gragnano IGP
- Pomodori Datterino Rossi (Scottati)Cherry tomatoes, blanched
- Carrot
- Celery
- Onion
- 1 pcsGarlic1 clove
- Culatello di Zibello DOPA few slices, plus extra for garnish
- ButterA knob
- Parmigiano ReggianoFor grating
- Extra Virgin Olive OilSicilian olive oil preferred
- Bean Cooking WaterReserved from cooking beans
Method
- Peel and finely dice the carrot, celery, and onion (into small sticks).
- In a pot, add a knob of butter and a drizzle of olive oil, then add the chopped vegetables and a slice of culatello di Zibello. Sauté gently.
- Cook the cosaruciaro beans separately in water for about 1 hour 15 minutes until tender.
- Add a clove of garlic to the sautéed vegetables.
- Add the blanched cherry tomatoes and stir.
- Pour in the bean cooking water. Simmer for about 30 minutes.
- Take a portion of the cooked beans (with some tomato) and mash them lightly to thicken the sauce.
- Bring the mixture to a boil, then add the mixed pasta. Cook until al dente.
- Serve hot, grating fresh Parmesan on top and adding a few slices of culatello and a drizzle of raw olive oil.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
