Fish with saffron
24 recipes
Pasta and beans
ingredients
servings
4
Borlotti beans
300 grams
Tomato sauce, without salt
50 grams
Laurel
1 leaf
Fresh sage
1 leaf
Onions
1 half
Celery
1 stem
Carrots
1 half
Extra virgin olive oil
to taste
Iodized salt
to taste
Black pepper
to taste
Guanciale, meat
50 grams
Pecorino cheese
40 grams
Fettuccine, rough surface
250 grams
Vegetable broth
to taste
first courses from Italy - Lazio
Pasta and beans
Pasta and beans
ready in
2 hours 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Tasty soup with dried beans and chopped egg fettuccine
preparation
step 1
Soak beans in the evening for the next day drain, sciaquateli and cook for about 2 hours over medium heat in a pot with salted water and a bay leaf.
step 2
After cooking, take half the amount of beans and pass through a sieve instead keep the remaining half warm.
step 3
Chop the onion, celery, carrot, and brown in a pot together with some oil, sage and a slice of bacon for 2/3 minutes
step 4
Add the hot broth, (the amount is indicative, it depends on if you like a paste and dense beans or rather liquid and then in the latter 's case, add a greater amount of broth)
step 5
the mashed beans, tomato sauce, salt and pepper, stir and cook for 10 minutes over medium heat.
step 6
Place the whole beans, reported in ebolizzione, add pasta and cook for about 5 / 6minutes. Serve immediately, with plenty of freshly ground pepper and a sprinkling of pecorino romano.
