INGREDIENTS
FOR 2 PEOPLE
250 g Mafaldotte® N° 159 Rummo
200 g dried borlotti beans
100 g pancetta
240 g celery, carrot, and onions
240 g cherry tomatoes
1 garlic clove
rosemary
bay leaves
Pecorino
salt
extra virgin olive oil
DIRECTIONS
Soak the beans for 12 hours. Prepare a vegetable broth with a stalk of celery, a carrot, an onion, and a bay leaf and cook for 50 minutes. Meanwhile, chop the pancetta separately, then the celery, onion, and garlic clove. Cut the cherry tomatoes in half. Using a clay pot with a heat diffuser, pour in some oil, then brown the pancetta. Add the chopped celery and onion and finally the halved cherry tomatoes. Pour the soaked beans into the pot and cover with the broth and a sprig of rosemary. Cover with a lid and cook for 50 minutes. Blend one third of the contents. Pour the resulting cream into the pot. Add salt and then cook the mafaldotte directly in the same pot, gradually adding the vegetable broth to obtain a creamy consistency. Once cooked, remove from the heat for a minute before adding grated Pecorino. Serve on plates with some freshly-grated pepper and a drizzle of oil. Bon appetit!