The sauced version of the famous Italian dish
ingredienti per 4 persone (costo circa 1,5 E a persona)
- sale
- 150 g canellini beans
- 1 carota piccola
- 1 small celery stalk
- 1 piccola cipolla
- the solid parts of a can with tomatoes
- Olio d´ oliva EV
- 200 g pasta fresca
- 1 fresh peperoncino
- Fresh oregano for garnish
I present you a different version of the famous Italian soup, pasta e fagioli. Today, I eliminated the stock and I replaced the dried pasta with fresh one.
We start by preparing the beans soaking them, the night before, in mineral or filtered water.
The next day we drain the beans, we put them in a big pot full of cold water and we bring to boil. After about 5 minutes we are going to see some foam on the surface of the water. With a slotted spoon we start removing the foam till the moment the beans stop producing any more. We take the beans out of the “dirty” water and we wash them under running water.
We put the beans in a kitchen net, we fill a pot with cold filtered or mineral water and we put inside the net with the beans. We bring to heat and when the water starts boiling, we reduce the heat to very low and we let the beans simmering till tender. We remove carefully the beans.
Mean while we prepare the fresh pasta as we can see qui. We can use pasta with or without eggs, mine was without. We pass the pasta at the machine, stopping at the position 2, as we want our quadretti to be thick. We put the pasta sheet on a wooden surface and with a knife we start cutting small squares of pasta. We sprinkle them with some flour and we keep aside.
We prepare a sofrito gently frying onion, carrot, celery and pepperoncino. We also cut in pieces the tomatoes and we cook it with salt and olive oil for about 15 minutes.
We bring to boil a pot with salted water and we cook the quadretti for about 3-4 minutes, as they are thick. We drain them.
We add them in the sauce along with the beans and the soffrito, we garnish with fresh oregano leaves and some more olive oil and we serve.
