Ingredients for 4 servings:
300 gr dried pinto beans
200 gr maltagliati pasta made with eggs
200 gr tomatoes pulp
30 gr butter
Grated Grana Padano cheese
1 carrot
1 onion
1 stick of white celery
An handful of parsley
Oil
Salt
Ready in: about 180 minutes
300 gr dried pinto beans
200 gr maltagliati pasta made with eggs
200 gr tomatoes pulp
30 gr butter
Grated Grana Padano cheese
1 carrot
1 onion
1 stick of white celery
An handful of parsley
Oil
Salt
Ready in: about 180 minutes
How to prepare the recipe: "Pasta with beans":
Soak pinto beans into abundant cold water and let them rest for one night.
Chop the onion and the carrot, celery and parsley; put everything in an earthenware casserole, add butter, 2 tbsp of oil and fry slightly at medium heat.
Add tomatoes pulp passed through a sieve and beans well drained; add as much water as necessary to cover the ingredients, salt and let it boil at medium heat.
Once beans are cooked, pass through a sieve half of them and put the mashed beans into the casserole again and bring to boil (you’ll should have a quite dense broth).
Add maltagliati pasta and cook, mixing frequently because the pasta, cooking in a dense broth, easily stick to the bottom of the casserole.
Spinkle the minestra with abundant grated Grana Padano and, if you like, with abundant pepper.
Serve immediately adding a little oil in every dish if you like.
Preparation: 30 minutes
Cooking: 150 minutes
Difficulty: easy
Chef's advice
This is a typical starter dish of the Italian cuisine; the region of origin is uncertain, because it’s considered a typical dish in various areas, for example: Lazio, Campania, Lombardy, Tuscany and Veneto.
Maltagliati are a typical kind of pasta of the Emilia-Romagna region.
The recommended wine is Merlot (red) or Cabernet (red).
Soak pinto beans into abundant cold water and let them rest for one night.
Chop the onion and the carrot, celery and parsley; put everything in an earthenware casserole, add butter, 2 tbsp of oil and fry slightly at medium heat.
Add tomatoes pulp passed through a sieve and beans well drained; add as much water as necessary to cover the ingredients, salt and let it boil at medium heat.
Once beans are cooked, pass through a sieve half of them and put the mashed beans into the casserole again and bring to boil (you’ll should have a quite dense broth).
Add maltagliati pasta and cook, mixing frequently because the pasta, cooking in a dense broth, easily stick to the bottom of the casserole.
Spinkle the minestra with abundant grated Grana Padano and, if you like, with abundant pepper.
Serve immediately adding a little oil in every dish if you like.
Preparation: 30 minutes
Cooking: 150 minutes
Difficulty: easy
Chef's advice
This is a typical starter dish of the Italian cuisine; the region of origin is uncertain, because it’s considered a typical dish in various areas, for example: Lazio, Campania, Lombardy, Tuscany and Veneto.
Maltagliati are a typical kind of pasta of the Emilia-Romagna region.
The recommended wine is Merlot (red) or Cabernet (red).
In the picture, Pasta with beans
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