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Borlotti Beans - 400g
Borlotti Beans - 400g - Image 2
Borlotti Beans - 400g - Image 3
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Borlotti Beans – 400g

5/5
The Borlotti Beans "Antico Casale Franzese" have a tender and compact pulp and an intense flavor because they are harvested, shelled fresh and then cooked following a natural method that does not include the addition of preservatives. Borlotti beans are ideal for soups and stews.
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$2.10

Product Code: ACA302/1
EAN Code: EAN 8022842000224
Weight: 400 grams
About this Product

Borlotti beans are characterized by a red-brown skin. The taste is intense, excellent for the preparation of soups that have so much the taste of winter. A variety of borlotto is also the Lamon bean, with its characteristic ivory color with red spots.

Ingredients

  • Rehydrated borlotti beans
  • Water
  • Salt.
“
  • Rehydrated borlotti beans
  • Water
  • Salt.

How to use

  • Pasta & fagioli beans is a great classic of Italian cuisine:
  • A simple and rustic traditional recipe, perfect for any season of the year and occasion.
  • You can use short pasta and choose borlotti beans, cannellini beans or mixed beans as in our case.
  • It is a comfort food that, at the first taste, immediately brings to mind the tables of grandmothers and the flavors of the past; at the same time, it is also a nutritious, satiating and balanced preparation.
  • For a dish with a creamy and enveloping consistency, we advise you to blend a part of the beans before adding the pasta: in our preparation we have chosen to use Sardinian gnocchetti, but you can use mixed pasta, the format provided in the classic Neapolitan version, tubes or maltagliati.
  • Always according to the Campania tradition, the pasta and beans is flavored with pork rinds, which can be replaced with bacon, but also with lard or raw ham.
“
  • Pasta & fagioli beans is a great classic of Italian cuisine:
  • A simple and rustic traditional recipe, perfect for any season of the year and occasion.
  • You can use short pasta and choose borlotti beans, cannellini beans or mixed beans as in our case.
  • It is a comfort food that, at the first taste, immediately brings to mind the tables of grandmothers and the flavors of the past; at the same time, it is also a nutritious, satiating and balanced preparation.
  • For a dish with a creamy and enveloping consistency, we advise you to blend a part of the beans before adding the pasta: in our preparation we have chosen to use Sardinian gnocchetti, but you can use mixed pasta, the format provided in the classic Neapolitan version, tubes or maltagliati.
  • Always according to the Campania tradition, the pasta and beans is flavored with pork rinds, which can be replaced with bacon, but also with lard or raw ham.

Recipe

Traditional Pasta&Fagioli

Ingredients

  • Borlotti Beans, already boiled 600g
  • Short Pasta Type Sardinian Gnocchetti 320g
  • Tomato Puree 250g
  • Diced Smoked Bacon 50g
  • Broth About 2 1
  • Extra Virgin Olive Oil 5 tablespoons
  • Garlic 2 segments
  • Rosemary 1 sprig
  • Salt q.b
  • Pepper q.b
“
  • Borlotti Beans, already boiled 600g
  • Short Pasta Type Sardinian Gnocchetti 320g
  • Tomato Puree 250g
  • Diced Smoked Bacon 50g
  • Broth About 2 1
  • Extra Virgin Olive Oil 5 tablespoons
  • Garlic 2 segments
  • Rosemary 1 sprig
  • Salt q.b
  • Pepper q.b

Guidelines

  • Heat the oil with the garlic and rosemary in a saucepan.
  • Add the bacon and let it brown until crispy.
  • Then remove it from the pan.
  • Add the tomato sauce and let it flavor.
  • Add the beans, pour the broth and cook for 20 minutes.
  • At this point, remove a third of the beans and blend it with an immersion mixer.
  • Then put the cream back in pot, together with the bacon.
  • Pour pasta and cook, adding, if necessary, hot broth.
  • Season with salt.
“
  • Heat the oil with the garlic and rosemary in a saucepan.
  • Add the bacon and let it brown until crispy.
  • Then remove it from the pan.
  • Add the tomato sauce and let it flavor.
  • Add the beans, pour the broth and cook for 20 minutes.
  • At this point, remove a third of the beans and blend it with an immersion mixer.
  • Then put the cream back in pot, together with the bacon.
  • Pour pasta and cook, adding, if necessary, hot broth.
  • Season with salt.

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