Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Pork fatback - slightly softened, And mashed into a paste

  2. 2 tablespoons 30ml Extra-virgin olive oil - plus

  3. 1/4 cup 59ml Extra-virgin olive oil - to drizzle

  4. 1/4 cup 36g / 1 1/3oz Finely-chopped Italian parsley

  5. 1 cup 62g / 2 1/5oz Spanish onion - finely chopped (medium)

  6. 2 tablespoons 30ml Tomato paste

  7. 2 Brown Chicken Stock - (see recipe)

  8. 3 cups 480g / 16oz Cooked borlotti beans - may sub kidney beans

  9. 2 cups 474ml Pieces of raw pasta left over from Making tortellini or pappardelle Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a Dutch oven, heat the pork fat and olive oil over high heat until it is almost smoking. Add the parsley and the onions and cook over high heat, until they are browned and soft, about 8 to 10 minutes. Stir in the tomato paste and cook over medium heat 10 minutes. Add the Brown Chicken Stock and the cooked beans and bring to a boil. Add the pasta pieces and cook 5 or 6 more minutes. Remove from heat and allow to rest 10 minutes. Divide among 6 serving bowls, drizzle with remaining oil and serve. This recipe yields 6 servings.


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