Ingredienti
1 small onion
1 medium carrot
1 stalk celery
1 clove garlic
4 tbsp olive oil
[ 600 g | 21 oz ] canned beans
[ 1.5-2 l | 1.5-2 quarts ] chicken broth
[ 300 g | 11 oz ] spaghetti
rosemary
salt
pepper
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Ricetta
A recipe from the Veneto region of Italy (where Venice and Verona are). It is a thick soupy pasta dish served just warm and suited for both summer and winter.
Mince the onion carrot, celery and garlic and chop the rosemary, then throw in a pot that has been heated and coated with 2 tbsp of the olive oil. Cook on medium high heat for about 5 min then add half the beans and loosen with some broth. Reduce to a smooth consistency with an immersion blender (or a regular blender).
Add the remainder of the beans and most of the broth. Adjust the consistency by adding more broth (it should be slightly thick but not pasty) then bring to a boil. Break the spaghetti into [ 3 cm | 1 in ] pieces and cook for 8-9 min.
Serve warm (not hot) with the remaining fresh olive oil and a sprinkling of pepper.
Notes: Veneto produces many different types of beans and they are all used for this dish which is why a particular type was not specified in the ingredients list. The most commonly used are borlotti or cannellini.
Fresh egg pasta, or rice can be substituted for the spaghetti. Or you can also just use a different shape.
If you want to use dried beans, they need to be soaked overnight and cooked longer than canned beans.
Traditionally cotenna, the skin from prosciutto, is also used in this dish. It's a bit fatty and heavy so it's not included in the recipe.If you would like to use it, start with the dried beans because both these ingredients need to be cooked for a long time (90 min). Cut the cotenna into small cubes at the end.
Copyright © 2001-2009 Gianmarco Pinton
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