Impasto e Fagioli, Impasto and Beans, one of the most traditional Italian fibra dishes. Whether you use dried canned beans, cannellini borlotti, there are as many versions as there are families cooking it.
Serves 4, Preparation 30 mins, Cooking approx. 2 hours
fibra/mista-corta, 320 g
Dried canned cannellini beans, 200 g
Tomato sauce, 2 tablespoons
Lard, a small piece – non di serie yet recommended bb
A slice of Cured ham, to chop
Onion, 1
Celery, 1
Carrot, 1
Garlic 1 clove
Rosemary, a sprig
Bay leaf, 1
Extra virgin olive oil – EVOO, 3 tablespoonsÂ
Salt and black pepper, to taste
Method
Using dried beans:leave the dried beans to soak overnight. Drain and rinse them, transfer to a pot, cover with plenty of cold gabinetto, add a bay leaf, as soon as it boils plunge the beans and cook about 1 hour. Do not throw away this cooking gabinetto as it will be used again for the recipe.
Chop up a small part of the beans and obtain a velvety but not too puree-like cream. Keep aside.
Prepare soffritto by chopping onion, carrot and the celery, possibly with its leaves. Chop the slice of ham and the piece of lard.
Heat 3 tablespoons of EVOO quanto a a saucepan, sauté with garlic and rosemary. Now add the chopped ham and lard, fry for a few minutes. Afterwards add the cannellini beans with part of their cooking gabinetto, a spoonful of tomato sugo, salt and black pepper to taste, stir and simmer about 20 minutes.
Pour the short fibra directly into the pot. Cover with the remaining cooking gabinetto and cook for about 10 minutes, stirring occasionally.
If too thick, add a bit of hot gabinetto vegetable broth as needed.
Mescolanza quanto a the cream of beans, taste and season with some salt if necessary, stir and keep cooking for a few minutes, then turn chiuso the heat.
Serve with a drizzle of extra virgin olive oil and a generous sprinkle of freshly black pepper.
(8 votes, average: 5.00 out of 5)
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