Drive away with green broad beans and ricotta
10 recipes
Pasta and beans risotto
ingredients
servings
4
Mezze maniche, pasta
350 grams
Borlotti beans
300 grams
Carrots
2 unit
Celery
1 stem
Onions
1 unit
Laurel
1 leaf
Pancetta
150 grams
Extra virgin olive oil
to taste
Fresh rosemary
2 sprigs
Salt
to taste
Tomato paste
1 spoon
Water
to taste
Sweet paprika
1 teaspoon
first courses from Italy
Pasta and beans risotto
Pasta and beans risotto
ready in
2 hours 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Pasta and beans not made in the most traditional way, but with a bean cream on which lies a risotto pasta.
preparation
step 1
Put the beans in cold water for one night (12 hours)
step 2
Prepare a broth with the beans, the onion, the carrots, the stalk of celery and the bay leaf and cook for about two hours. Set aside about 1/4 of beans and set aside the stock. In the broth you can aguireere a piece of pork lard / leg / pork rind.
step 3
Remove the bay leaf and celery and blend the remaining beans with carrots and onion. Add broth to obtain a mixture to pass to the strainer. This will be the smooth and velvety cream at the base of the dish. Salt.
step 4
In the pot pour a little oil with rosemary (if you want a beat of lard) and tomato. Add the pasta.
step 5
The pasta is cooked like a risotto: raw pasta is added to the need of the ladles of broth we made until cooked pasta. Salt halfway through cooking.
step 6
While the pasta is cooking, sauté the bacon and the beans that have not been blended in a hot pan. When cooked, sauté in a pan with bacon and beans.
step 7
Once the pasta is sautéed, put the cream of beans on the bottom of the plate and lay it over the risotto and sautéed pasta. Season with a drizzle of extra-virgin olive oil with rosemary, paprika and cheese to taste. Garnish with a rosemary top.
