Pasta Con I Fagiolo
This is the Italian version of poawk an’ bean soop but becawse they love pasta they bung in vermicelli oa noodles dependin’ on what they feel like.
Ingredienz
Imperial Metric
Eight ounzes of dried white beanz 250grms of white beans, dried or fresh
Eight ounzes of poawk belly 250grms of pork belly
One onion, choppt 1 onion finely chopped
One carrot, choppt 1 carrot finely chopped
One celri stick, choppt 1 stick of celery finely chopped
One garlic clove, crushed 1 clove of garlic, crushed
Free parsley sprigs, choppt 3 parsley sprigs chopped finely
One sprig of sage, choppt 1 sprig of sage finely chopped
One bay leaf 1 bay leaf
Sawlt an’ graand black peppa salt and freshly milled black pepper
Six ounzes of vermicelli oa noodles 175grms of vermicelli or noodles
Soak the beanz overnight, drain and rinse and place in a laarge sawsepan wiv the poawk, carrot, onion, celri, garlic, parsley, sage an’ bay leaf wiv enuff wautta to covva the lot. Bring to the boil an’ then reduce the ‘eat, covva the pan an’ simma foa too ‘ours, oa until the beanz are soft.
Spoon out a cupful of beanz an’ puree froo a sieve. Add the mixture back to the soop an’ bring back to the boil. Frow in the pasta oa noodles an’ cook until they are just tenda an’ firm to the bite, oa ‘al dente’ as we say in Italy
Remove the poawk from the soop cut off the rind an’ cut the rest into bitesize chunks. Just befoa servin’ drizzle in the virgin olive oil an’ add the poawk. Give it one laast, generous grindin’ of peppa an’ transfer to individual bowls.
This meal is just great wiv a bokkle of Olio di Poggiopiano an’ huge cobs of mi ‘omemade rustic bread.
No comments:
Post a Comment