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Pasta e fagioli...

Basics
Difficulty: medium / high
Cooking time: about two and a half hours
Servings: 6 people around


Ingredients 500 gr. maltagliati
egg pasta 1 bag of 500 gr. of dried pinto beans 1 can of peeled tomatoes

1 and 1 / 2 onion, celery


fresh rosemary 1 carrot

Salt Pepper Olive oil

toast (I use those St. Charles, otherwise it's good enough for bread made bruschetta) 2 large potatoes

procedure

First of all, be absolutely put the beans in a pot of water for about 12 hours, you should do then the night before

After the expiry time drain beans and rinse in water freddana in the meantime put the same pot of salted water to a boil, pour the beans drained and cook for about an hour

Now take a large non-stick pan, pan type, place olive oil as a base, cut to pieces the carrot, onion, rosemary and celery to prepare for what will be your mixture, cook over high heat until you will fry the onion

In this case I had to cut my dough by hand, since I bought puff pastry with egg, but you can also find matagliati already made .. . so even if the result is good:)

Now peel the potatoes e tagliatele in 4 pezzi ogniuna... andarle quindi a posizionare nella stessa pentola con i fagioli dopo la prima mezzora di cottura, fino al termine dell'ora prevista

Una volta appassita la cipolla andrà rimossa, insieme ai rametti rosmarino. Fatto questo aggiungerte li pomodori pelati e continuare la cottura

Trascorso il tempo necessario scolate i fagioli e le patate e andate a posizionarli nella padella coln il soffritto, salate e pepate, continuate la cottura per circa mezz'ora fino al formarsi di una leggera salsa marrone

Una parte di questo composed of hours put into the chopper is going to create what will be your "bean sauce", hold it by

Transfer now all the pan fried in a pan and add water to make sure that you can build a "soup", to boil for about one 'another hour

Once past the appropriate time, throw directly in this pot and let it cook the pasta according to package directions of

Transfer your pasta and beans in a special pot of reach and go to add at this point the only "bean sauce" that was previously prepared, then stir until nn amargami well so that the pasta and beans become denser

Now your dough and ready to serve, add the dish directly into crotini and a drizzle of olive oil

all for today, a greeting from the chefs messy:)