Pasta and beans 

The recipe for pasta and beans is a classic of Italian cuisine, a first course with an unmistakable flavor that has its roots in rural tradition.  A poor and cheap dish, therefore, but always extremely tasty and genuine. Dense enough to "hold the spoon up" (the most traditionalists say this is the way to recognize the right consistency, creamy and full-bodied at the same time) and rich in aromas, with the inevitable savory note given by the addition of lard and prosciutto. A classic and comforting Italian dish that warms the soul and is sure to win everyone over with its timeless flavor. 

INGREDIENTS

Ditaloni Rigati 320 g

Dried beans 200 g

Tomato puree 250 g

Lard 80 g

Prosciutto crudo 80 g

Onions 30 g

Celery 30 g

Carrots 30 g

Garlic 1 segment

Bay leaves 2 leaves

Rosemary to taste

Extra virgin olive oil 10 g

Salt to taste

Black pepper to taste

PREPARATION

To prepare the pasta and beans, first leave the dried beans to soak overnight. The next day rinse them, transfer them to a pot, cover with plenty of cold water, add 2 bay leaves and boil them for about 80 minutes from the boil. Once cooked, keep the cooking water of the beans because you will need it to continue with the recipe. Meanwhile, prepare the other ingredients for the recipe: peel and finely chop the onion, celery and carrot, then cut the ham and lard in strips. Heat the oil in a saucepan, add a peeled clove of garlic and chopped vegetables; Sauté for about 5 minutes, then add the strips of ham and lard and cook for a couple of minutes. Take the beans with a slotted spoon and add them to the sauté. Add about 500 g of their cooking water and mix well. Now pour the tomato puree into the pot, salt in moderation, pepper and cook for 20 minutes over moderate heat. After this time, take two ladles of beans from the pot and pour them into a container, then blend them with an immersion blender and keep aside the cream obtained. Add the striped fingers directly into the pot, cover with another 500 g of bean water and bring the pasta to cook, stirring occasionally, always over moderate heat. When the pasta is al dente, add the bean cream and chopped rosemary, then turn off the heat, cover with the lid and let stand for a couple of minutes. A last sprinkling of black pepper and your pasta and beans is ready to be served!

PRESERVATION

The pasta and beans can be stored in the refrigerator for a day, in an airtight container. The bean dressing without pasta can be stored for 2-3 days, always in the refrigerator. Freezing is not recommended.

ADVICE

Finish your pasta and beans with a drizzle of raw oil and a pinch of chili, it will be even more delicious and genuine!

If you prefer, you can replace the Borlotti beans with cannellini beans for a more delicate taste, or indulge yourself with pasta shapes, for example by mixing the leftovers of the packages left in the pantry!

Fresh borlotti cook in 30-45 minutes while frozen borlotti generally cook very short (about 20 minutes). In both cases there is no need to soak and frozen beans should not be thawed before use.