Servings:
4
Prep time:
40
Cooking time:
50
INGREDIENTS
- -800g fresh borlotti beans
- -250g type 0 wheat flour
- -1 egg
- -1 onion
- -1 carrot
- -50g tomato paste
- -40g celery leaves
- -1 rosemary sprig
- -1 chili pepper
- -extra virgin olive oil
- -salt
- -pepper
INSTRUCTIONS
- Shell the beans and keep the shells to side to use them later.
- Boil the shells with salted water for 15 minutes. Drain them and grind them or process them to obtain a cream.
- Knead the beans cream with the flour, the egg and a pinch of salt, if needed add a little bit more water or flour as needed. Let it sit for about 30 minutes.
- Mince the onion, the carrot and celery leaves, then sauté them in a pot with no lid with 3-4 tablespoons oil. After 5 minutes add the tomato paste and the hulled beans, let it season and complete with the pepper and rosemary (tie them together with some twine). Cover with ½ liter of water close with a lid and cook for 25 minutes after the sound. If you want to cook it with a regular pan, cook for at least 50 minutes. When it’s done, remove the rosemary and pepper and add salt. In case the sauce is too thick, add some water.
- Level the dough and cut it regularly into squares or maltagliati shapes. Boil them al dente with salted water, drain them and season them with the beans sauce. Plate them and drizzle some oil and add pepper on top.
