This is my attempt to recreate a dish I had on Sunday at Lama S. Giorgio. Theirs was better, but mine was pretty good too 🙂
- 400 grams dried mixed pulses — soaked overnight
- 1 small carrot, chopped
- 1 small onion, chopped
- 1 stick celery, chopped
- 1 pancake (English), cut into triangles
- 1 litre homemade stock (no salt added)
- olive oil
- Heat a little olive oli in a saucepan and fry the carrot, onion and celery over a medium until the onion softens – about 5 minutes.
- Drain the pulses and add to the pan. Add the stock and bring to the boil. Turn the heat down low and cook until the beans are tender – 1 – 1.5 hours.
- Just before you are ready to serve, add the pancake triangles and season with salt. Serve with fresh, crusty bread.
- Note: If You don’t have time to make homemade stock, use water. Don’t on any account use stock cubes as the beans will take an age to cook and will not taste anywhere near as nice.
Bacon, beans and tomato go really well together. I think borlotti beans are called pinto in the states. I used pancetta but any good quality, dry-cured bacon would do just as well.
Gnocchetti sardi with beans ingredients
- 300 grams gnocchetti sardi (small shells)
- 200 grams fresh borlotti beans (or any other kind you can find – it will be much quicker if you use tinned beans but fresh give a much better texture)
- 200 grams pancetta — cubed
- 1 medium onion
- 300 grams tomatoes, peeled, seeded and chopped – tinned are also good
- 1 handful fresh parsley leaves
- 1 handful fresh basil leaves
- 40 grams parmesan cheese
- Fry the pancetta until coloured.
- Chop the parsley, basil and onion together. Add to the pan with the pancetta
- After a few minutes, add the tomatoes
- Add the beans and cook over a medium heat until the beans are tender. (30 or 40 minutes for fresh)
- Cook the gnoccheti until al dente
- Mix with the bean sauce, top with parmesan and serve
PS If you are using tinned beans, cook the sauce for 15-20 minutes and add the beans at the end.
Gnocchetti sardi with beans finished dish