Roman-style pasta e fagioli

Ingredients

• 300 g dried borlotti beans
• 150 g medium ditalini (cannolicchi) or broken spaghetti
• 1 garlic clove
• 2 celery stalks
• 1 medium onion
• 1 slice pounded lard (lardo)
• 6 tbsp olive oil
• 3 peeled, seeded tomatoes (or 1 tbsp tomato paste)
• 4 tbsp grated parmesan
• Salt and pepper

Method

1. The evening before, put the beans to soak overnight.
2. Cook the beans in plenty of water over very low heat for about 2 hours with the garlic clove and one celery stalk.
3. In a clay pot, fry the finely chopped lard, onion and the other celery stalk in the oil.
4. When the soffritto is ready, add the tomatoes in pieces (or the paste diluted in a little water) and cook for 8 minutes.
5. Add the beans with part of their cooking water, season with pepper and salt and let the flavours blend.
6. Add the pasta and cook it, adjusting the thickness with bean broth: the soup should not be too liquid.
7. Let the soup rest, then serve with grated parmesan and a drizzle of olive oil.

Tips

• This is the Accademia Italiana della Cucina recipe in the Roman style.
• The Accademia's variant adds cleaned pork rind cut into strips and boiled beforehand.

Related topics

🫘 Pasta e fagioli · Ditalini · 🧀 Parmesan · 🫒 Olive oil

Sources

• Accademia Italiana della Cucina — Pasta e fagioli (all'uso di Roma)

Servings: 4

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