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. In its more rustic version it is flavored with pork rinds, as in Neapolitan pasta and beans, while in other variations, legumes are combined with molluscs that give the dish an intense taste of the sea, as in cicatielli with mussels and beans. A poor and cheap dish, therefore, but always extremely tasty and genuine. Just like our version of pasta and beans! Quite dense enough to “hold the spoon upright” (the more 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 sapid note given by the addition of lard and of raw ham. A timeless Italian comfort food that warms the heart and makes everyone agree, thanks to its timeless taste. Taste our pasta and beans and you will see that you will not leave it anymore!
Ditaloni Rigati 320 g
Dried borlotti beans 200 g
Tomato puree 250 g
Extra virgin olive oil 20 g
Lardo 80 g
Raw ham 80 g
Onions 30 g
Celery 30 g
Carrots 30 g
Garlic 1 clove
Rosemary 3 sprigs
Laurel 2 leaves
Black pepper q.b.
Salt up q.b.
To prepare the pasta and beans, first leave the dry beans to soak overnight. The next day rinse them, transfer them in a pot, cover with plenty of cold water, add 2 bay leaves and boil them for about 80 minutes.
Meanwhile prepare the other ingredients for the recipe: clean and finely chop the onion, celery and carrot, then cut the ham and lard into strips.
Heat the oil in a saucepan, add a peeled garlic clove and chopped vegetables; fry for about 5 minutes, then add the strips of ham and lard and cook for a couple of minutes. Take the beans with a skimmer and add them to the pan,
then add a ladle of their cooking water: keep the rest of the cooking water because you will need it later. Now pour the tomato puree into the pot, add salt in moderation, pepper and cook for 20 minutes over a moderate flame, then add the pasta. Before adding the pasta, take two ladles from the mixture and pour them into a container, then blend them with an immersion blender and keep aside the cream obtained. Add the ditaloni rigati directly into the pot, cover with the cooking water of the beans and bring the pasta to cooking, stirring occasionally, always on a moderate flame.
When the pasta is al dente, add the previously blended mixture and the chopped rosemary, then turn off the heat, cover with the lid and let stand for 3 minutes. A final sprinkling of black pepper and your pasta and beans is ready to be served!
Finish your pasta and beans with a drizzle of raw oil and a pinch of chilli, it will be even better and more genuine! If you prefer, you can replace the borlotti beans with the cannellini beans for a more delicate taste, or indulge in pasta shapes, for example mixing the leftovers from the packs left in the pantry!