Lasagne with beans and bacon

03789 LASAGNETTE with beans and BACON INGREDIENTS for 4 PEOPLE 350 g of fresh egg pasta already stretched out, 70 g of dried beans, 70 g of beans? from the eye? buckets, 70 g of dried cannellini beans, 6 tablespoons olive oil, 2 cloves garlic, 4 sprigs of Rosemary, 60 g of bacon in one piece, 1 tablespoon of tomato paste, sprinkled with pepper, 2 5 tablespoons coarse salt, 1 pinch of salt.

Cook beans PROCEDURE, then soak in cold water the three kinds of beans in three different containers.

Let them soak for 8 hours and drain always keeping them separated.

Put them into three pans containing each 8 glasses of cold water; the water should cover them entirely but it should not be too large, otherwise the legumes are moving too and discarding.

Merged into each Bowl a sprig of Rosemary washed and bring slowly to a boil.

To prevent the leaves of Rosemary cooking is dispersed among the legumes put them into three pieces of cheesecloth and tie the cheesecloth with kitchen Twine.

Cook 2 1/2 hours the borlotti, 1 hour and 40 minutes, 50 minutes the cannellini beans? by oculus?.

Remove the foam that comes to the surface with a slotted spoon.

Please note that legumes do not boil too quickly, or discarding.

Keep the fire at a minimum and, where appropriate, place heat diffuser under pot nets.

Sprinkle the pretzels almost at the end of cooking by adding 1/2 teaspoon of salt into each bowl.

Cooking times may vary slightly depending on the quality: taste them and, if I'm still not tender, continue cooking.

Drain, put the beans in a large bowl so it doesn't lump them, hold aside 1/2 cup of the cooking water of borlotti, remove the sprigs of Rosemary and prepare the seasoning.

Peel the garlic cloves and chop finely with a knife or with the Crescent.

Pour 3 tablespoons of olive oil in a large frying pan and add the chopped garlic; Let him taste sweet without focus to black and add the diced lard by 1, 5 cm.

Continue cooking for 8 minutes keeping the fire to a minimum.

The bacon should not dry out but Cook gently so as to become almost transparent.

Pour in the Pan and season the beans 2 minutes over medium heat.

Heat the cooking broth kept aside and mix in the tomato paste except a knife tip.

Pour the broth into the Pan, turn up the fire, let it dry for 5 minutes and add a sprinkling of pepper.

Taste and, if necessary, add a pinch of salt.

Stir occasionally with a wooden spoon but not to mess with the beans.

Boil the pasta (to be done while the beans pan-fried flavouring); bring to a boil a pot with 3 l of water and add salt with 3 tablespoons coarse salt.

Remove the leaves of the two remaining Rosemary sprigs and chop coarsely with a knife or with the Crescent.

Heat the oil in a pan, pour in the remaining Rosemary and the point of flavored and concentrated for 1 minute over medium heat.

Cut the dough into strips about 4 inches wide using a notched wheel and cook the pappardelle in boiling water 5 minutes.

Drain, put back in the still hot cooking pot, add the Rosemary oil and a sprinkling of pepper.

Stir with a wooden spoon trying not to break them.

Put them on a serving dish, pour over the sauce and serve immediately.