Pasta and Beans Hamper contains 1 pack of Pasta Voiello (500 gr), 1 pack of Bio Borlotti Beans Colfiorito Fertitecnica (800 gr), 5 mini bottles of Extra Virgin Olive Oil San Giuliano (10 ml each) and 2 terracotta bowl.
Pasta and beans is a typical Italian dish whose source of origin is uncertain. It is part of the kitchen of various areas: Lazio, Campania, Lombardy, Tuscany, Veneto and Friuli Venezia Giulia. Pasta and beans have very ancient origins, that started in 1530, with the import of beans from the Americas, after the discovery of Cristoforo Colombo. It is considered a dish of poor rural cooking: simple, nutritious and above all economic.Depending on the region of origin, can be used different ingredients, such as tomato, bacon, ham or sea shellfish.
Pasta and Borlotti Beans ingredients:
- 500 gr of Borlotti beans
- 320 gr of short pasta
- 30 gr of onions
- 10 gr of extra virgin olive oil
- 30 gr of carrots
- 30 gr of celery
- 350 gr of tomato paste
- 3 sprigs of rosemary
- 2 laurel leaves
- a clove of garlic
- salt and pepper
For prepare Pasta and Borlotti Beans, first of all, let the dried beans soak all night. The next day rinses them, transfer them to a pot, cover them with cold water, add 2 laurel leaves and cook them for about 80 minutes. In the meantime finely chop onion, celery, and carrot and pour them into a frying pan with a peeled garlic clove and oil. Let them fry for about 5 minutes, then combine the Borlotti Beans. Add a ladle of cooking bean water. Now, add also the tomato paste, salt, and pepper, and cook for 20 minutes in moderate flame, then add the pasta. Before adding the pasta, take two ladles out of the mixture and pour into a bowl, and blend them until they become a cream. Then cook pasta stirring it occasionally, always in moderate flame. When pasta is ready, add the shredded mixture previously and chopped rosemary, then turn off the fire, cover with the lid and let it rest for 3 minutes. A last sprinkled of black pepper and your pasta and beans is ready!