Pasta e fagioli alla veneta

Pasta e fagioli alla veneta
Pasta e fagioli alla veneta 5 1 Stefano Moraschini


04807 PASTA E FAGIOLI ALLA VENETA INGREDIENTS for 4 PERSONS 200 g of dried beans, 150 g of egg noodles homemade, 100 g of bacon, 100 g of pork rind cut into strips, a stalk of celery, one carrot, one shallot, 1 tablespoon of nut, 30 g extra virgin olive oil, a litre of water, salt and pepper (s.q.) Put soaked beans in cold water and let them all night. In a pan with high edges put vegetables previously washed and chopped, then the pancetta and saute in a tablespoon of oil. Add the water, half of the beans, the nut, check the salt and cook for 30 minutes. Apart from Cook for 30 minutes, the other half of the beans and pork. Keep aside, let cool and then puree. Pour everything into the Pan where you did Cook the other half of the beans. Cook the noodles for about 3 minutes in the soup of beans, season with salt and pepper. Pour the soup in rustic bowls, making sure that each dish has a rind. Let cool then soup flavored with a pinch of fresh pepper and a drizzle of extra virgin olive oil.

Pasta e fagioli alla veneta


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