BUY

Ondine rigate pasta and fagioli

RECIPE PREPARED WITH LA CASA DEL GRANO ONDINE RIGATE

PREPARATION

25

MIN

COOKING

9

MIN

DIFFICULTY

MEDIUM

RECIPE FOR

4/5

PEOPLE

Method

  1. Rinse the white kidney beans well and place them in a large bowl that can hold enough water to soak them overnight, until they are re-hydrated and ready for cooking
  2. Sauté the onion and finely chopped garlic in a medium-sized pan on low heat
  3. Add the white kidney beans, 2/3 bay leaves, the tomato concentrate and enough water to double the height of the beans
  4. Keep the pot on low heat for about 1 hour and 45 minutes, so that the beans are not overcooked
  5. Season with salt and add two tablespoons of evo olive oil
  6. Cook the La Casa del Grano Ondine rigate separately for about 4 minutes in a generous amount of salted water
  7. Drain and finish cooking them with the white kidney beans, so that the starches are lost inside the pot, helping to form a velvety cream
  8. Serve the La Casa del Grano Ondine rigate in a soup plate, adding dried oregano and grated Pecorino to taste

Ingredients

  • 280 g La Casa del Grano “Ondine rigate”
  • 200 g dried white kidney beans
  • 150 ml vegetable stock
  • Half an onion
  • 1 clove of garlic
  • 30 g tomato concentrate
  • 80 g seasoned Pecorino cheese
  • Bay leaves q.s.
  • Evo oil, q.s.
  • Dried oregano, q.s.
  • Salt, q.s.

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