WTI Magazine #19 2014 Feb, 28
Author : Gambero Rosso Translation by:
Rinse the beans and keep them in slightly warm water for at least eight hours.
Then drain and place them in a saucepan and cover with cold water. Put salt, add a slice of garlic and cook over very low heat for about two hours and a half. Remove all the fat adhering to the rind and then pass them over a flame to burn the hair and blanch for a few minutes.
Drain, cut into strips and put them to boil in plenty of water, initially cold, until they are tender but still a bit consistent. Finely chop the bacon fat with onions, a slice of garlic and parsley. Heat the oil in a pan and sauté the chopped and prepared; when the onion begins to brown, add the tomato puree.
Season with salt and pepper and simmer the sauce for about twenty minutes before adding the drained beans and pork rind. If necessary, add a few tablespoons of cooking water from the beans. Stir, adjust the salt, and cook the whole thing over low heat for about a quarter of an hour. Serve piping hot.
Additional Information
Difficulty: Easy
Minutes of preparation: 20
Minutes of cooking: 150
No people: 6
Type flow: Seconds
Recipe Type: Vegetable
Ingredients: 300 g of dried cannellini beans, 100 g of ham rind, 1 tablespoon of extra virgin olive oil, about 30 g of ham fat, 200 g of tomato puree, 1 small onion, 2 cloves of garlic, 1 handful of parsley, salt and pepper
