Italian
Pasta and Beans with Mushrooms
by Casa Pappagallo · 705K subscribers on YouTube
A hearty Italian comfort dish combining pasta, beans, and a mix of mushrooms (including porcini) in a savoury broth. The chef demonstrates how to trifolare the mushrooms, make a soffritto, and finish the pasta with olive oil and black pepper.
- Difficulty
- medium
Ingredients
13 items- Olive Oil
- 1 pcsGarlicone clove
- Funghi Misti (Champignon, Porcini, Plotus)a generous amount; use any combination of mushrooms
- 1 pcsOnionsmall
- Celerya rib; coarsely chopped
- Carrotone small; coarsely chopped
- Saltto taste
- Borlotti Beanscooked or canned
- Cannellini Beanscooked or canned
- Brothvegetable or meat broth, enough to cover
- Tomato Pastea tablespoon; or use passata
- Pasta (Mezze Maniche)or other short pasta like ditalini
- Black Pepperto taste
Method
- Heat a little olive oil in a pan over low heat and add one clove of garlic.
- Prepare the mushrooms: champignons, porcini, and pleurotus (or other mushrooms of your choice) and slice them.
- When the oil is hot, add the mushrooms and sauté over low heat until they soften.
- Meanwhile, prepare the base: in a saucepan, add a drizzle of oil and coarsely chopped onion, celery, and carrot. Sauté for 2-3 minutes.
- When the vegetables have softened, add the borlotti and cannellini beans.
- Add broth and a little tomato concentrate (or passata). Stir.
- Bring to a boil, season with salt.
- Add part of the sautéed mushrooms, stir, then add the remaining mushrooms.
- Add the pasta (mezze maniche or other short pasta) and cook until almost al dente.
- Turn off the heat 1-2 minutes before the end of cooking, cover, and let rest for 5 minutes.
- Serve with a drizzle of olive oil and freshly ground black pepper.
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.
