. Difficulty: Easy
. Serves: 4 people
. Preparation time: 25 minutes
. Variety: Pasta
IngredientsFor the pasta:
100 g durum wheat flour
For the fagioli:
300 g fresh white beans (or 200 g dried ones, then soaked overnight)
50g little carrots, peeled, cut in fine slices
1 onion, stud with a bay-leaf and a clove
50 g celery, peeled, cut in this slices
60 g Grana Padano, fresh grated
1 twig rosemary, plucked
2 twigs thyme, plucked
6 black pepper grains
100 ml Extra virgin olive oil
4 thin slices Prosciutto di San Daniele, fine
Olive oil to deep – fry
PreparationFor the pasta:
Mix and knead all ingredients for 10 minutes. Cover with cling film and put it for at least one hour. Roll out the pastry not to thin and cut into 2 cm squares.
For the fagioli:
Fry the celery and carrots in a little olive oil for a few moments then add the beans.
Add the thyme, peppercorns, onion to it and simmer together for another 1-2 minutes.
Add enough water, so that the water is two and a halve times higher than the ingredients and season with salt. Boil until the beans are soft. Remove the clove and the bay-leaf from the onion.
Take half of the beans out of the pan and blend the rest with a mixer. Return the whole beans into the pan.
Fry the rosemary gently – it should not burn! Put it on kitchen paper and add sea salt.
Cook the pasta in salted, boiling water until it is al dente then add it to the soup. If the consistence is too thick, add a little water from the pasta to it. Sprinkle with Grana Padano and add some of olive oil if liked. Ladle the soup in bowls and arrange the Prosciutto di San Daniele, cut into thin strips and rosemary on each bowl.