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Pasta and beans with fatalii chili peppers
Pasta and beans is a warm and hearty first course, a great classic of Italian cuisine, very easy to prepare, which has its roots in the poor peasant tradition; beans are an excellent food as they are rich in protein, iron and fiber.
Ingredients
- 280 gr Mixed pasta
- 250 gr Dried borlotti beans
- 200 gr Peeled tomatoes
- 1 Garlic clove
- Chili Fatalii Pepper Maremma powder
- 1 Large sausage
- Extra virgin olive oil
- Halls
- Half a carrot
- Half an onion
- 1 Celery rib
- 2 Bay leaves
- 2 Rosemary sprigs
- Habanero Orange chili flavored hot oil by Pepper Maremma
Instructions
- Pasta and beans is a warm and hearty first course, a great classic of Italian cuisine, very easy to prepare, which has its roots in the poor peasant tradition; beans are an excellent food as they are rich in protein, iron and fiber. The special feature is that the pasta is cooked together with the beans that have already been boiled, so that the starch released from the pasta binds with the legumes, creating a creamy dish, enveloping and incredibly flavorful. The sharp taste, the tantalizing spicy flavor, the final scarp in the thick sauce make it a dish with a really strong texture and flavor. To prepare the pasta and beans, first let the dried beans soak overnight. The next day, rinse them, transfer them to a pot, cover them with plenty of cold water, add 2 bay leaves and boil them for about 1 hour and 20 minutes Until the beans are tender. Finely chop the onion, celery, carrot and garlic. Heat extra virgin olive oil in a crock pot, add the chopped vegetables and cook on a low flame for about 5 minutes. Take two ladles of boiled beans and blend them with an immersion blender and keep the resulting cream aside. Remove the beans with a skimmer and add them to the stir-fry, add a ladleful of their cooking water; save the rest of the water because you will need it later. Now also pour the mashed peeled tomatoes inside the pot, salt moderately, add the Fatalii hot pepper powdered (Where to purchase it?) and cook for about 20 minutes on a moderate flame. The first rule for a perfect result is not to add all the water together, this is to prevent the pasta from remaining brothy! Then add half of the cooking water from the beans and when it boils pour in the pasta and cook, stirring occasionally, when the pasta has absorbed all the water from the beans add more hot water. Slowly, by dint of stirring, the beans will fall apart, creating the famous "creaminess." As soon as the pasta is al dente, add the beans previously blended and kept warm, chopped rosemary, and turn off the heat. Cover with lid and let stand for 5 minutes. Plate and pour a drizzle of Habanero Orange chili flavored oil (Where to buy it?)., finally the thick and creamy paste is ready! Bon appetite and good spicy to all.
