 | |  |
Pasta E Fagioli Alla Veneta
Pasta with beans
2 cups dried beans (borlotti or lima beans) or canned beans - organic
1/3 cup diced bacon
1 onion
3 carrots
2 stalks of celery
8 oz. Tagliatelle pasta
Sea salt and freshly ground black pepper
Soak the beans for at least 12 hours in advance in lukewarm water.
Chop the onions, carrot, and celery, and sauté them lightly with the diced bacon, over a low heat. Remove the pan from the heat and cool a little. Dip the bacon rind briefly in hot water to melt off some of the fat. Drain the beans and add them to the pan, together with the bacon rind. Cover with water and simmer. Froth will rise during the early stages of cooking. Skim this off with a slotted spoon. When the beans are cooked, pass about one third of them through a sieve, and return to the pan.
Now add the pasta and cook until al dente. Add a little more boiling water if the bean liquid is too thick. Season with salt and pepper. Remove the pan from the heat, take out the piece of bacon rind, and cut it into fine strips. When the fat begins to collect on the surface, transfer the pasta and beans to individual soup plates or a serving dish. Season generously with black pepper.
The traditional method of making this dish in the Veneto calls for pork fat only. In Liguria and Tuscany, a dash of olive oil is added just before serving, but this is not normally done in the Veneto.
  Infinite Health Resources does not at any point, for any circumstances suggest that you do not follow or stop medical advice of your physician. We do not advocate any drugs that has not been prescribed by your physician, nor suggest that we are medical doctors nor are we giving medical advice. Infinite Health Resources is here purely as a resource. |
 | |  |
