Pasta and beans is a typical Italian dish of which there are several regional variants .... the region of origin is uncertain. Obviously, being from Campania, I prepared this dish in the traditional way of my region of origin, in fact, in the Neapolitan cuisine a particularity of pasta and beans, as well as for pasta cooked with other legumes ... is that the pasta is cooked directly together with legumes, instead of being cooked in salted water separately, before being added to beans. As a pasta I chose the "Mezze manicures rigate" originating from central-northern Italy, also known, especially in Emilia Romagna, as "friar's sleeves", skilled in retaining the most diverse condiments, from full-bodied ones such as ragù to more smooth and creamy. Result… an extremely tasty dish, perfect for those who love the classic pasta and beans but also for those who don't mind the combination with shellfish. I paired the prawns, in this recipe shaded with brandy, which wonderfully accompanies the delicate and sweet taste of these crustaceans, rich in precious minerals, vitamin B12 and good proteins, and they are also low in calories.
Time of realization: 1 hours
Degree of difficulty (1 to 5): 1
Ingredients for people 2
160 g of pasta
Cannellini beans (I used those in a jar, so in this case 1 jar of 400 g)
½ tablespoon of tomato paste
Celery
Extra virgin olive oil
Garlic
Sale
Pepe
For the prawns:
10 shrimp
Garlic
Chili pepper
½ glass of cognac
Oil
sale
Parsley
Procedure for making the Mezze Manche rigate with cannellini beans and prawns
I fry the garlic and oil, then add the tomato paste, salt and add the beans, celery and 2/3 glasses of water and let it cook, before lowering the pasta, however, I decide that the sauce is in enough quantity for the pasta to cook, otherwise I add more.
While the pasta is cooking, I fry the oil, garlic and chilli pepper in a pan again, add the prawns (previously cleaned), let it flavor, then blend with the cognac, let it evaporate, add the parsley, remove the garlic and let it go. over a moderate flame.
At the end of cooking also the prawns, in the same pan I add the pasta and beans, removing some to decorate the dish, (I specify that the pasta and beans at the end of cooking must not be soupy but "creamy", so watch out for the water you add ).
I serve, decorating the “mezze manicures” with prawns and sprinkling with a little chopped parsley and pepper.
The recipe was made by Amerigo Morgia
based on 2 Review (s)
