Maltagliati fatti in casa con fagioli (Pasta and Beans) | Carlo Florence chef

Ingredients

• 300 g of fresh homemade maltagliati pasta
• 500 g of pre-cooked borlotti beans
• 1 tablespoon of vegetable stock powder or cube
• 1 onion
• 1 celery stalk
• 1 carrot
• 2 garlic cloves
• 2 sprigs of rosemary
• 4 bay leaves
• 1 tablespoon of tomato paste
• Extra virgin olive oil
• Salt
• Pepper
• Heat half a liter of water and dissolve the homemade vegetable stock in it.
• Wash the celery, peel the carrot and onion, and chop them into small pieces.
• In a large pot, heat 2 tablespoons of extra virgin olive oil. Sauté the chopped vegetables, garlic, tomato paste, rosemary, and bay leaves over medium-high heat.
• Cook for a few minutes, stirring, then add the borlotti beans and the vegetable broth.
• After about 10 minutes, blend a third of the beans with a hand blender to make the dish creamy.
• Add the maltagliati pasta to the pot, season with salt if necessary, and cook for a few minutes until the pasta is done.
• Serve hot, with a drizzle of olive oil and freshly ground pepper if desired. Enjoy this comforting and traditional dish! 🍲
• First courses