La Pasta

La Polenta

Il cioccolato

The Recipes of Pappa Italiana - Pizzocheri with pancetta and beans

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A hearty and savory twist on the "pasta e ceci" of Tuscan origin.

Cooking Time: 10 minutes

Ingredients:

(Serves 6)

1 box (1.1 lbs) Pasta Moro pizzoccheri

2 cans of cannellini or borlotti beans

Half a carrot

Half yellow onion

Half a stalk of celery

1 sprig fresh rosemary

A splash of white wine

100g (1 cup) grated parmesan cheese

4 tbsp extra virgin olive oil

2 tbsp butter

salt & pepper

Preparation:

Bring a large pot with plenty of salted water to a rolling boil; pulverize the onion, carrot and celery; remove the rosemary leaves from the branch and chop finely. While the pizzoccheri is boiling, heat two tablespoon of olive oil under medium heat. When the oil is hot, add the butter and the pulverized vegetables. Cook for a couple of minutes under medium-low heat, then add the chopped rosemary*. Splash with wine and cook for an additional minute.

Add the beans and increase the heat to medium; salt and pepper to taste. When the beans are bubbling, mash one quarter to one half of the beans (depending on the desired final texture) and continue to cook for a couple of minutes. Add a ladel-full of water from the pizzoccheri pot, mix and cook for an extra minute. In the meantime, drain the pizzoccheri and add to the sauce. Mix well and place in serving dish. Just before serving, drizzle olive oil and sprinkle plenty of parmesan cheese. Serve hot.

* If you don't like the texture of rosemary, you can heat the sprig for a minute and then remove.

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PUBLISIHED BY THE

NEW YORK TIMES