Pasta and Beans (Pasta e fagioli)

Ingredients for 4 persons

250 gr (8.81 oz) Short Pasta

500 gr (17.63 oz) Borlotti Beans from a can

1 Litre (34 fl oz) Vegetable Broth

150 gr (5.29 oz) Peeled Tomatoes

50 gr (1.76 oz) Lard

50 gr (1.76 oz) Guanciale (Pork's Cheek)

1 Onion roughly diced

1 Carrot roughly diced

1 ½ Celery Stick roughly diced

2 Garlic Cloves
Extra Virgin Olive Oil

Salt and Black Pepper

VIDEO RECIPE
Pasta and Beans (Pasta e fagioli)

Place the carrot in the bowl of the electric mixer with celery and onion, cover up and mix everything up for 30 seconds at medium speed power. With the motor running, add guanciale (pork's cheeks) and lard then seed up to high power for further 15 seconds. Uncover and transfer the mixture to the pot, add ½ glass of extra virgin olive oil, the cloves of garlic and light the stove to medium. Let it brown for about 15/20 minutes

After 20 minutes, add peeled tomatoes hand squeezed, stir and cook for another 10 minutes over medium heat
After 10 minutes add beans, pour in 1 ladle of broth and leave to simmer for 10 minutes. After 7 minutes put the pasta into boiling salted water and let it cook for 3 minutes. After 3 minutes drain the pasta and transfer it to the pot, pour in 2 ladles of broth and finish the pasta cooking, following the package directions stirring from time to time

When your pasta and beans is ready, season with salt, black pepper and stir. Turn off the heat and transfer your pasta and beans to the serving platter. Eat it warm or the day after at room temperature