PASTA AND BEANS
- 500g dried beans
- 100g pork rind
- 50g lard
- 1 carrot, 1 onion, 1 stick of celery
- 30g extra-virgin olive oil, freshly ground salt and pepper
Soak the dried beans for one whole night. The next day, put them into a pan with 2 litres of cold, unsalted water and cook on low heat for about 40-50 minutes.
Wash and scrub the rind to remove any bristles, then cut it into small pieces and add to the beans. Add salt only when cooked.
Make a mirepoix by chopping up carrot, onion, celery, and lard. Fry in a casserole with a dash of oil, until the lard has melted.
When the beans are cooked, pass half of them through a vegetable mill and pour the puree and the whole beans over the mirepoix, add salt and pepper to taste and cook your favourite pasta. Tagliatelle or maltagliati are ideal. Serve the pasta and beans with a dash of olive oil and freshly ground pepper.