Venetian pasta and beans
Ingredients (for 4 people)
250 gr of beans
1 white onion
1 celery stalk
1 carrot
3 potatoes
2/3 bay leaves
1 sprig of resemary
2 garlic cloves
chili pepper
1 pork rind
extra virgin olive oil
salt and pepper
250 gr of short pasta
Preparation
Put the beans in a pot with about 2 litres of water and add the carrot, celery, onion and potatoes cut into not too large pieces. Add the pork rind after having been careful to burn it over a high flame to remove any bristles.
Then simmer everything for at least two hours, being careful not to let the beans stick to the bottom of the pan. Once ready, pass everything and put the cream on a low heat again.
Meanwhile, in a small pan, sauté the garlic, bay leaf, rosemary and a pinch of chilli pepper with a little oil for a few minutes, then add it all to our cream using a broth sieve. In this way the cream will be tastier.
Season with salt and pepper and add the chosen pasta.
Serve with a drop of raw olive oil and some croutons.