Pasta e fagioli (6)
Instructions
The night before you put the beans.
Drain, Cook for about 2 hours.
Frullatene half.
In a saucepan, then Brown in three tablespoons of olive oil, Sage and garlic.
Pour the puree of beans and about a quart and a half of water.
Add salt and pepper.
Add the tomato pulp and, when cooked, whole beans.
Bring to a boil, bake the pastry for 10 minutes or more.
Is great cold or hot semifreddo.
Ingredients and dosing for 4 persons
- 400 g of white beans
- 80 g of type egg maltagliati pasta
- 3 tablespoons of tomato pulp
- 4 leaves sage
- 3 tablespoons of olive oil
- 1 clove of garlic
- Salt
- Pepper