Pasta e fagioli is one of the recipes that most evokes the genuine flavors of Italian cuisine, simple, tasty and authentic.
The recipe for pasta e fagioli is rooted in the history of Italian tradition, and today each region has its own recipe with different details and typical ingredients.
In Naples, for example, pasta and beans are cooked together and the recipe includes the process of “mantecatura” to make the dish creamier.
From region to region the types of beans used, the type of pasta (short, long or even mixed) and the types of seasoning change.
Pasta e fagioli is an easy-to-prepare, tasty, nutritious and inexpensive dish that stems from an ancient culinary tradition.
It is even thought that its origins date back to the period of the Roman Empire, during which this dish was prepared with leftover pasta.
This dish became popular in the environment of Roman inns and later among peasants, who favored it precisely because of the raw materials from which it was made: cheap and easy to prepare.
Today pasta e fagioli is a typical dish in many Italian regions: from the Veneto to Tuscany to the Neapolitan tradition. In the Veneto and Verona tradition, pasta e fagioli, better known as pasta e fasoi, is not made with short pasta, but with egg pasta: tagliatelle and bigoli.
But let’s discover the typical recipes for pasta e fagioli in Verona and Naples along with the must-see places in these two wonderful Italian cities.
Verona, between monuments and pasta e fasoi
Made famous by the tormented love story of Romeo and Juliet, together with Venice, Verona has been declared a UNESCO World Heritage Site and can be considered one of the most romantic and evocative cities in Italy.
Among the most interesting places you cannot miss if you want to spend a few days in Verona are Piazza delle Erbe, the Arena of Verona, Juliet’s house and the Castelvecchio bridge: each place will amaze you with its charm and history.
Among the typical dishes of Verona, pasta e fasoi occupies a fundamental place, so we want to offer you the recipe for the Venetian version!
- 7 ounces of pasta (tagliatelle or bigoli)
- 9 ounces of borlotti beans
- extra virgin olive oil
- 1 sprig of rosemary
- 3.5 ounces of pork rind
- 3.5 ounces of carrots
- 1.75 ounces of celery
- 5.3 ounces of onion
- 1 clove of garlic
First, soak the beans overnight.
Clean the pork rind and blanch it in a pot with boiling water.
Meanwhile, in another pot, sauté the minced vegetables with a drizzle of extra virgin olive oil.
Now, add the drained beans and the pork rind, two liters of water, and bring to a boil.
Then, let it simmer over low heat for about 3 hours. Adjust the salt and then remove the pork rind, which you will keep warm for the moment, after cutting it into slices.
Also, take out a portion of the beans and blend them in a mixer, then add them back to the preparation, adjusting the salt and pepper.
Before serving, drizzle with a little raw olive oil and enjoy with slices of toasted bread and the warm pork rind!
Naples, Eternal Beauty, and Pasta e Fagioli
The timeless beauty of Naples strikes at first sight, and every year tourists from all over the world come to visit this beautiful city.
In addition to the goodness of its typical dishes, including the famous pizza, eggplant parmigiana, spaghetti alle vongole, baba and pastiera, we invite you to visit this beautiful city and its historical monuments: from Teatro San Carlo to Castel dell’Ovo and the Maschio Angioino.
As for the typical dish of pasta e fagioli, the pasta is cooked directly with the legumes, so as to preserve and not lose all the starch in the pasta.
This process, as well as “mantecatura,” gives pasta e fagioli a creamier sauce. In Neapolitan cuisine, pork rinds or mussels are also often used in pasta e fagioli, especially in Salerno.
– 10.5 ounces of mixed pasta
– 14.1 ounces of cannellini beans
– 3.5 ounces of canned tomatoes
– 1 clove of garlic
– 1 red chili pepper
– 1 tablespoon of tomato paste
– 1 celery stalk
– Extra virgin olive oil
– 1 sprig of oregano
First, soak the beans overnight and then boil them in a pot filled with water.
Meanwhile, cut a celery stick into small pieces and sauté it in a nonstick pan along with a drizzle of oil and a clove of garlic.
Then remove the garlic from the pan and pour in the chili, peeled tomatoes and tomato paste.
F cook for 10 minutes on low heat, seasoning with salt and pepper. Take a ladleful of boiled beans and blend them in the blender and then add them to the pan with the sauce to cook for about 20 minutes.
Also add the whole beans along with some of their cooking water. Also add the mixed pasta along with a pinch of oregano.
Boil the pasta and once it is al dente, turn off the heat and let it rest for 5 minutes before serving.
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