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Venetian Pasta & Borlotti Beans

By 18 Febbraio 2020 13 Marzo, 2020 No Comments

Ingredients

SERVES 4

– 300 g Borlotti beans
– 300 g tagliatelle (egg flat noodles)
– 1 onion diced
– 1 celery stalk diced
– 1 carrot diced
– 100 g lard
– 1.75 l meat broth
– EVO to taste
– black pepper to taste freshly ground

Directions

Soak the Borlotti beans overnight in cold water, then rinse, drain and set aside. Meanwhile, in a pot, heat some EVO and sauté the lard along with carrot, onion and celery over medium-low flame. After a couple of minutes, also add the beans to the pot and pour in the broth, cooking for ab. 50-60 minutes. When the beans are cooked, blend half of them in a mixer and then place them back to the pot. At this point, add in the pasta and cook for ab. 7-8 minutes. Once cooked, add in the remaining beans and mix well. Drizzle a little EVO, sprinkle with some black pepper and serve.