Pasta e fagioli at Grana Padano
- Total time
- 50 min
- servings
- 4 servings
- Dish type
- Other
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Prep
15 min
Cook
35 min
Total time
50 min
Ingredients
Ingredients
- Grana Padano grating + 1 crust
- 1 1 carrot
- 1 1 branches of celery branch
- 1 1 white onions
- olive oil
- fresh rosemary
- 100 g 100 g tomato pulp
- 150 g 150 g of pancetta in cubes or bacon
- 250 g 250 g of dry white beans
- 200 g 200 g of short or mixed pasta (type radiatori)
- salt
- pepper
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Method
- 1
Prepare a large saucepan to heat two tablespoons of olive oil over medium heat. Add the finely chopped onion, celery and carrot and brown for five minutes, stirring.
- 2
Cut the pancetta into pieces, add to the pan and cook until it becomes translucent.
- 3
Clean the crust of Grana Padano, cut into small pieces and add to the pan. Add the tomato pulp and cover with a liter of hot water. Simmer for 40 minutes, adding water as you go.
- 4
Set aside two baked bean ladles with two cooking water ladles and purée with a blender. Keep the puree aside.
- 5
Add water to the pan to make the soup liquid, and add the pasta directly into it. Cook for a few minutes longer than the time indicated on the box until they are "al dente".
- 6
Add the pasta to the pan and cook until al dente. Add the mashed beans to the pan. Shake well.
- 7
Add the mashed beans to the pan, stir well and cook for another two minutes.
- 8
Serve the pasta e fagioli in a hollow dish with grated Grana Padano over and..!
Source : marmiton
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