Pasta and Beans

We now know perfectly well that, for a healthy and tasty cuisine like that of a time, we can rely on terracotta dishes. In These the food cooks preserving the original flavors without losing its properties. The terracotta ensures a uniformity of cooking reducing the need to use fats and therefore allows us to create a healthier kitchen. To rediscover these ancient flavors, I decided to prepare a wonderful pasta and beans. I added some herbs and spices that serve to counteract the unpleasant sense of swelling that these legumes give as a contraindication and the result was a tasty and savory dish. I have to thank the artisan company Vasai that produces high quality terracotta dishes that help, even the less experienced, to make exquisite dishes! Let's see how to proceed.

____ _____ Ingredients for 4 people _____-__ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _____


500 grams of dried beans beans
150 grams of striped fingerings
1 carrot
1/2 red onion
1 Celery Coast
1 bunch of fennel
1 Laurel Leaf
4 Juniper Berries
3 cloves
1 cm fresh ginger
Salt, pepper and E.V.O. oil Taste

____ _____… ___ _____… __ _____…… _ _____…



We soak the beans for one night after rinsing them abundantly then, after the expected time, we drain and Sciacquiamoli again a couple of times before using them.
To give an even more rustic look to this dish, cut in irregular cubes the carrots and celery and coarsely chop the onion then put everything in the earthenware pan together with a tablespoon of oil and let go the sauté for 5 ' about. Just ready, add the beans and mix it up for 1 '.

We cover with water then add the aromas. Stir, cover and let Cook, with Sweet flame, for 90 ' about checking, from time to time, if it needs to add more liquid. Just ready, mix part of the beans to give a more creamy consistency to our pasta and ributtiamoli in the pot.

Add the salt now (it was not put before to prevent the beans becoming hard) and we cook the dough for the time indicated in the package then turn off the flame, cover the pan with its lid and let rest 5 ' before serving.

_____ Tips for the mise-_____-___-___-__ _ _ _ _ _ _ _ _ _ _ _ _ _____

We serve our pasta, together with a drizzle of raw oil and a ground of fresh pepper, on the terracotta dishes of the artisan company Vasai that will help us to maintain the right temperature of our dish and a pleasant rustic line of the lunch.

Enjoy your meal!!!!!

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