John Myers
Contents
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Ingredients
- 100 g Beans (canellini or borlotti beans) dry
- 200 g Short pasta or soup noodles
- 2 Pc. Carrot
- 0,5 Pc. Leek
- 1 Pc. Onion
- 1 toe Garlic
- 150 g Pancetta belly bacon
- 3 tbsp Tomato paste
- Sage leaves
- 80 g Freshly grated Parmesan
- Salt, black pepper
- 30 ml White wine
- 200 ml Water
Instructions
- Weigh the beans and soak them in cold water overnight.
- The next day, add the beans without salt with the soaking water and cook for 30 - 40 minutes until soft. Then drain and set aside.
- Chop the vegetables (a tiny eggplant from the garden has also made its way into the pan), the garlic and the onion. Chop the sage into small pieces. Dice the pancetta and leave it in a pan without fat and fry it until it is quite crispy. Then add the vegetables and the onion and fry as well. Only later add the garlic and cook until translucent. Deglaze with half a glass of white wine and mix with 1 tablespoon of tomato paste. Now add the sage.
- Weigh the pasta. Use short pasta (e.g. macaroni). Add to the pan with the beans and tomato paste. Pour the water over it and bring to the boil. Add the remaining 2 tablespoons of tomato paste. Mix everything and simmer until the pasta is al dente. It is ideal when the broth is almost completely absorbed and the pasta has finished cooking. You may need some more water. While the pasta is cooking, grate the cheese.
- When the pasta is done, mix in the cheese. Season with salt, pepper and a splash of white wine and serve.
- The pasta can also be cooked separately. Then of course less water is needed and you have to grind part of the bean-vegetable mixture with the mixer to get a creamy stew. You can save yourself this step if you cook the pasta in a stew, the starch from the pasta already ensures the desired creamy consistency.
