Italian
Pasta and Beans with San Daniele Prosciutto
by Chef in Camicia · 306K subscribers on YouTube
A classic Italian comfort food with a twist: pasta and beans enriched with the flavour of San Daniele prosciutto. The chef grates garlic and ginger, melts the fatty part of the prosciutto as a base, then combines everything with fresh basil for a rich, savoury dish.
- Prep
- 15 min
- Cook
- 1h 30min
- Total
- 1h 45min
- Servings
- 4
- Difficulty
- easy
Ingredients
7 items- 320 gMixed PastaMixed pasta shapes
- 250 gFagioli Borlotti FreschiFresh shelled borlotti beans
- 2 pcsGarlicCloves
- 1 pcsGingerA piece, about the size of a thumb
- Extra Virgin Olive OilTo taste
- Prosciutto Crudo San DanieleUse the fatty part for the base; reserve the lean part for sott'olio
- Fresh Basil(optional) — Or your preferred herb
Method
- Grate two cloves of garlic and a piece of ginger.
- Take the fatty part of the San Daniele prosciutto and melt it in a pan with oil as a cooking base.
- Add fresh basil (or your preferred herb).
- Prepare the prosciutto crudo sott'olio (preserve the lean part in oil).
- Add the shelled fresh borlotti beans to the pan and cook until tender.
- Cook the mixed pasta directly in the bean broth until al dente.
- Remove from heat and mantecare (stir vigorously) off heat to emulsify.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
