Borlotti beans are characterized by a pinkish brown color with red streaks and an elongated shape. Thanks to the intense flavor they are delicious for soups, vegetable stews or to accompany with salads.
Pasta e Fagioli
Among the great classics of the Italian culinary tradition, Pasta and Beans is a rich and tasty first course spread throughout almost the entire country. A popular cuisine recipe that has its roots in the peasant world and which has many regional and local variations. Borlotti beans are preferable, as they have an intense flavor and hold up well when cooked, but you can also use Cannellini beans.
Ingredients for 4 people:
- 300 g of dried Borlotti beans
- 150 g of Ditali-type pasta
- 1 celery (stalk)
- 1 carrot
- 2 bay leaves
- 1 small onion
- 4 tablespoons of tomato puree
- Extra virgin olive oil to taste
- Salt and pepper to taste
Start by soaking the beans the night before. The next day, drain the beans and place them in a large pot with plenty of water and a few bay leaves.
Bring to the boil and cook for about 60 minutes or until the beans have become soft. Once cooked, drain them, taking care to conserve the cooking water.
Fry the chopped onion, celery and carrot in two tablespoons of olive oil. Add the tomato puree and cook further with the lid on for about five minutes over a very low heat.
Add the beans and about 500 ml of the cooking water. Add salt and pepper and cook without a lid for about 15 minutes.
After this time, take about half of the beans and blend them with the blender. Keep the bean cream obtained aside.
Add another 500 ml of pasta to the pot of remaining whole beans and cook the chosen pasta directly in it. Ditali, Ditaloni, Maltagliati, Mixed chopped pasta.
Two minutes before the cooking time indicated on the pasta package, add the previously prepared bean cream.
Mix well, heat just a little, then turn off the heat and serve your pasta and beans on plates, adding a drizzle of raw oil.
Pulses & Grains