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borlotti beans lard cured parsley clove garlic onion carrots celery stalks potatoes Pasta olive oil salt pork rind
Viewed: 63 - Published at: 8 years agoIngredients
- 2 9/16 cups borlotti beans
- 5 7/8 tablespoons lard cured, known also as Lardo di Colonnata
- 1 bunch parsley
- 1 clove garlic
- 1 onion
- 3 carrots middle sized
- 2 celery stalks
- 2 potatoes middle sized
- 7 ounces ditalini pasta
- 2 teaspoons olive oil
- 3 1/2 ounces Grana cheese grated
- salt
- 9/16 pound pork rind or a piece of cured ham bone
Method
- Soak the beans overnight in enough fresh water. If you are using the pork rind, make sure it is hairless otherwise flame the hairs thoroughly. Chop the onion, the carrots and the celery into a fine mirepoix. Mince the lard, the garlic and the parsley into a smooth creamy paste. Peel the potatoes and cut them into small cubes
- Take a stock pot and fry gently in it the minced lard adding 1 tsp of olive oil with the mirepoix until thoroughly glazed. Add the beans, the potatoes and enough water to abundantly cover the ingredients. If you have pork rinds or a cured ham bone put it also into the pot. Rise the flame and bring it to boiling and leave to cook for about 1 hour over medium heat until the beans have become tender.
- Take the pork rinds out and cut them coarsely. If you have the cured ham bone, just cut the meat down from the bone, if there was any, and leave it for garnishing.
- Take 2 ladle full of the cooked beans and put them aside. With a stab mixer puree the rest of the ingredients into a smooth creamy soup. Bring the soup to boil, season with salt, add the beans that have been put aside and the Ditalini pasta.
- When the pasta is al dente, the soup is ready. Add the cooked pork rinds or the cured ham meat or both to your pleasure. Serve with a sprinkle of grated Grana cheese, fresh ground black pepper and few drops of olive oil
