Pasta e fagioli -- pasta with bean soup -- is a universal Italian dish that you'll find in every region. In Sardinia the pasta of choice is fregula, tiny blebs that provide delightful body, working from behind the scenes to support the beans.
Prep Time: 8 hours, 30 minutes
Cook Time: 1 hour, 20 minutes
Ingredients:
- 2/3 pound (300 g) fregula
- 1 pound (450 g) dried beans (preferably beans with eyes, though white beans will work if need be)
- 1/4 pound (100 g) cured lard, minced (buy this at a delicatessen; it should be salted and
- seasoned with herbs, but not smoked). If need be substitute with fatty pancetta or prosciutto fat.
- 1/2 an onion, minced
- 1/4 cup olive oil
- 1 clove garlic, minced
- 1 tablespoon minced parsley
- Salt and freshly ground pepper.
Preparation:
Soak the beans over night, and boil them until done in abundant, lightly salted water.
In the meantime mince the herbs with the lard, then sauté the mixture in the oil. Once the garlic has browned lightly, stir in the beans and 2 brimming ladles of bean broth. Season to taste with salt and pepper, simmer for ten minutes, stir in the fregula, and when it is done (about 15 minutes simmering), serve hot.
The wine? A medium bodied white, or perhaps a rosé.
In the meantime mince the herbs with the lard, then sauté the mixture in the oil. Once the garlic has browned lightly, stir in the beans and 2 brimming ladles of bean broth. Season to taste with salt and pepper, simmer for ten minutes, stir in the fregula, and when it is done (about 15 minutes simmering), serve hot.
The wine? A medium bodied white, or perhaps a rosé.
