Tagliata Borlotti Beans Recipes

FRESH STEWED BORLOTTI BEANS

Steps:

• Remove the beans from the pods and place in a bowl.
• In a heavy saucepan, heat the oil and add the pancetta, celery and onion.
• Cook until soft, then add the garlic and cook just until fragrant.
• Add the shelled beans and stir to coat in the oil mixture.
• Next add the can of tomatoes, chopped parsley, plus one can full of water.
• Bring to a bowl and then decrease the heat to medium low.
• Cook until the beans are softened but not yet mushy, about 1 hour, adding additional water if the mixture becomes too dry.
• Once cooked, remove the beans from the heat and season with salt and pepper.
• Stir in the remaining chopped parsley.
• Before serving drizzle with some additional extra virgin olive oil.

BRAISED PORK BELLY WITH BORLOTTI BEANS

Steps:

• Heat the oven to 160C/140C fan/gas 3. Toss the pork in the flour with some seasoning. Heat the oil in an ovenproof casserole dish and fry the pork for 10 mins until golden, then transfer to a plate. Tip all the veg into the pan with the rosemary, bay leaves and garlic, and cook on a low heat for 10 mins until softened. Stir in the tomato purée and cook for a minute, then add the wine. Pour over the stock, then bring to a simmer and stir in the fried pork.
• Cover, then cook in the oven for 1 hr. Remove from the oven, stir through the beans, cover again and return to the oven for 30 mins, or until the pork is very tender. Leave to cool a little, then scatter over the parsley, lemon zest and reserved celery leaves.

PASTA E FAGIOLI WITH BORLOTTI BEANS

Steps:

• Bring a pot of water to a boil. Lightly score bottom of each tomato with an X, using a paring knife. Add tomatoes to boiling water and blanch until skin is pulling away, about 1 minute. Transfer tomatoes to a bowl of ice water. When cool enough to handle, peel tomatoes and coarsely chop. (You should have about 5 cups.)
• Place beans in a medium pot and cover with about 4 inches of water. Generously salt and bring to a boil over medium-high heat. Reduce heat and simmer until beans are creamy in the center, 40 to 45 minutes; drain.
• Meanwhile, heat oil in a medium pot over medium-high heat until shimmering. Add onion, celery, carrot, garlic, and 1/2 teaspoon salt. Cook, stirring occasionally, until vegetables are softened and golden in places, about 5 minutes. Add Parmesan rind, tomatoes, and basil. Cook until tomato juices reduce and thicken slightly, about 3 minutes. Add water and bring to a boil. Reduce heat to low and partially cover pot. Simmer soup 40 to 45 minutes.
• Stir in 1/2 teaspoon salt, beans, and pasta; simmer until pasta is cooked, about 15 minutes. Remove basil sprigs and Parmesan rind. Serve with a drizzle of oil and grated cheese.