Recipe of the traditional and iconic italian dish PASTA E FAGIOLI by Italian Food Academy (Chef Andrea)
Servings: 2
INGREDIENTS
2 Tbsp extra virgin olive oil
1 Cup (50gr) prosciutto or pancetta, diced
2 Cup (100gr) of soffritto: 1 small onion, 1 carrot, 1 rib of celery, finely chopped
1can (14.5 ounce) of Borlotti beans (or Cannellini)
1 Tbsp of tomato paste
5 cups (1 litre) of hot water
salt and black pepper to taste
1 Tbsp minced fresh rosemary
1 cup of small dried pasta (ditalini rigati, mezzi tubetti)
For the Topping
freshly grated Pecorino Romano (or Parmigiano-Reggiano or Grana Padano)
extra virgin olive oil
freshly ground black pepper
INSTRUCTIONS
1. Heat 2 tablespoons of extra virgin olive oil in a casserole over medium-high heat, add the Parma Ham and black pepper, roast it 5 minutes.
2. Add the soffritto and cook for other 5 minutes, stirring frequently. Add salt.
3. Add the the canned Borlotti beans with their natural water , add the tomato paste, keep stirring.
4. Add 1 litre of hot water, the rosemary, cover and simmer for 20 minutes.
5. Take out from the casserole half of the beans soup and mash with a blender, then put it back into the soup and stir.
5. Add the pasta to the pot and cook for the time indicated on the box. If the soup will thick too much, add a little bit of hot water.
6. When the pasta is cooked, let it rest for 5 minutes.
7. Ladle the Pasta e Fagioli into a nice serving plate for soup or a bowl.
8. Sprinkle with pecorino cheese, a drizzle of extra-virgin olive oil and freshly ground black peppers to complete the dish.
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