Pasta e fasoi (pasta and beans) recipe,

A recipe from Rosina Bridda or nonna Rosi for friend Max Bustreo (Paiane, province of Belluno), offered here by Stéphane Solier

Pasta & vegetables © Stéphane Solier

[fasioi en dialecte de Belluno]

For 4 people

  • 500 g dry Lamon beans (or cocos de Paimpol or Soissons beans), already soaked for 12 hours
  • 150 g thick tagliatelle or ditalini (or pasta mista : mixture of pasta formats)
  • 1.25 l water + 50 cl of water (to lengthen the “soup” if necessary) 1 onion studded with a few cloves 1 carrot
  • 1 stalk of celery 100g pork rind (or, failing that, pork cheek or pancetta or pork)
  • 1 sprig of rosemary Extra virgin olive oil
  • Salt pepper
  • Two drops of wine vinegar

Rub the rind and blanch it in salted boiling water (skip this operation if you are using pork cheek or pancetta). Cut it into strips and brown it with a drizzle of oil in a large, thick-bottomed saucepan.

Add 1.25l of water, the onion studded with cloves, the vegetables in pieces (carrot, celery), the beans, the rosemary, salt and pepper as judged. Bring to the boil and cook over low heat for 2 hours, until the beans are tender.

Remove the onion and the rind (or the cheek/pancetta), pass the vegetables and 3/4 of the beans through a vegetable mill (or blender) and put everything back in the pan, with the remaining beans and the rind to obtain a fairly dense consistency.

Add water as needed to thin the consistency if necessary. Bring to a boil and cook the pasta for the required time.

Turn off the heat, cover and let stand for 15 minutes. Add the vinegar and adjust with salt and pepper.

Serve with a drizzle of oil.

Tip: Excellent even cold, the next day.

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