Top | Fagioli
Pasta e Fagioli alla Veneta
(recipe, Judith Barrett)
This is a traditional recipe from the town of Lamon in Veneto, the region to the northwest of Venice. Lamon sits in the foothills of the Dolomites, the Italian Alps. This dish is typically prepared with locally grown fagioli di Lamon — beans more easily obtained, like the pinto or cranberry bean, can be used — and tagliatelle egg pasta.
- 1 cup dried fagioli di Lamon, borlotti, pinto, or cranberry beans
- 4 oz. prosciutto, chopped
- 3 Tbsp. olive oil, plus more for serving
- 1 medium carrot, chopped
- 1 medium red onion, chopped
- 1 rib celery, chopped
- Salt and freshly ground black pepper
- 4 oz. dried tagliatelle or fettucine egg pasta, broken up
- Soak the beans in cold water for 8 hours or longer. Drain and discard the soaking water. Rinse under cold water and drain again. Combine the beans with the prosciutto and 10 cups cold water in a heavy 6-quart soup pot or casserole over high heat. When the water begins to boil, lower the heat and simmer, uncovered, about 1½ hours, until the beans are tender.
- Meanwhile, heat the olive oil in a small skillet over medium heat. Add the carrot, onion, and celery, and cook, stirring frequently, 7 to 10 minutes, until the onion is translucent. Add to the pot with the beans and continue cooking, stirring occasionally.
- When the beans are very tender, transfer the soup to a blender or food processor, or use a food mill or immersion hand blender, and process until almost smooth. (It’s all right to have some texture in the soup.) Return it to the pot and season with salt and pepper to taste.
- Bring the soup back to a boil, add the pasta, and cook, stirring frequently to prevent the pasta from sticking to the bottom of the pot, 10 to 12 minutes, until the pasta is tender but firm to the bite, al dente. Add a drizzle of olive oil to each serving.