Pasta and beans alla veneta
This rustic dish is a specialty of Veneto, and is perfect for cold winter days. For a hearty lunch or dinner, serve with some crusty bread.
• 200g dried borlotti beans
• 50g bacon
• 1 onion, chopped
• 3 garlic cloves, chopped
• 2 sprigs of rosemary
• 1 sprig of sage, chopped
• 1 bunch of parsley, chopped
• 1 celery stalk, chopped
• 1-2 tbsp tomato paste
• 80g tagliolini pasta, broken up (or any small variety of pasta)
• Extra virgin olive oil, as needed
• Salt and pepper, for seasoning
1. Begin by soaking the dried beans for 12 hours. Drain.
2. Mince together bacon, parsley, rosemary leaves, one of the garlic cloves, celery and onion.
3. Place beans in a large saucepan, cover with water and add mixture. Drizzle with olive oil.
4. Add tomato paste and bring to the boil. Cook for 1 hour until beans are tender. Season with a pinch of salt if necessary.
5. Heat 3-4 tbsp of olive oil in a separate saucepan. Add sage and the remaining garlic and cook for 10 minutes.
6. Drain ¾ of the beans and pass through a food mill.
7. Place bean puree back into the saucepan and add the filtered aromatic oil.
8. Bring to the boil and add the broken tagliolini. Season with salt and pepper.
9. Serve the pasta and beans “alla veneta” into bowls, drizzle with oil and top with a pinch of pepper.