Pasta e fasoi is the term given to dishes that contain a soupy sauce made with minced vegetables, the soffritto of Italian home-made tradition, often containing peas and beans, served with home-made long pasta. In Veneto this dish is sumptuous with lamon beans and home made strip pasta, served with the local Bardolino or Valpolicella wine.
Chef Giorgio Gaming, owner of Restaurant 12 Apostles, has an apt description. ‘Robust, almost muscular, roughly plebeian devised by the imagination of the poor, still unsurpassed in the art of eating well.’
Designed to show off a good borlotti bean like the Lamon or the Saluggia, omitting the cheese, bacon and pork belly turns it into a vegan dish.
Pasta and beans is a traditional dish of Verona.
- 1.25 litres vegetable stock
- 1.25 litres water
- 250 g fagioli di Lamon / fagioli di Saluggia / borlotti beans, soaked overnight
- 100 g pork rind, fresh
- 200 g bigoli / maccheroncini / tagliatelle home-made pasta
- 150 g Grana Padano cheese
- 150 g onion, chopped small
- 100 g carrots, cubed
- 100 g celery, cubed
- 100 g peas
- 100 g smoked pork belly rind
- 100 g smoked bacon, cubed, fried
- 60 ml olive oil
- 1 garlic clove, crushed
- 5 g black pepper
- 5 g salt
- 6 sage leaves, whole
- 2 sprigs rosemary
- Red wine
Place beans and pork rinds in a large pot with the water, bring to a rolling boil, reduce heat to low, cook until beans are tender, about two hours.
Remove the beans, divide into two portions, pour one portion back into the pot.
Add the vegetable stock.
Cut rinds into thin slices or into cubes and place back in pot.
Sauté carrots, celery, garlic, onions, rosemary and sage in half of the oil for five minutes.
Add the second portion of cooked beans, toss in the vegetables for two minutes.
Remove rosemary sprig.
Place all the beans and vegetables into the pot and summer gently.
Cook the pasta in the pot until al dente.
Serve warm dressed with the crispy bacon cubes, sprinkings of cheese, a drizzle of olive oil, freshly ground pepper and a glass of red wine.