RECIPE OF THE MONTH
January 2001: BEANS AND PASTA SOUP (PASTA E FAGIOLI)
Preparation time: 20 minutes
Cooking time: 3.5 hours
Calories per serving: 850
Ingredients for 5 servings:
500 gr. of dried kidney beans
200 gr. of pigskin
100 gr. of lard or bacon
2 medium potatoes
2 celery sticks
3 leaves of laurel
200 gr. of tagliatelle (without eggs)
extravirgin olive oil
Combine the beans with the water (changing it at least 1 time), cover and let soak for 12 hours.
Dip the skin in boiling water, peel out the outer layer and discard, cut the inner layer into slices.
Cut the vegetables into pieces and put them in a pot with the lard and the other ingredients and cover with abundant cold water.
Cook at least for 3 hours over low heat.
Puree half of the beans, bring the pot to a boil again and add tagliatelle.
Serve with some drops of extravirgin olive oil, if you like.
Nonna Marias advice:
Pasta e fagioli are delicious (even better) when eaten cold too. I always make some additional portions and I eat them even two days later.