Straccetti di pasta con Pancetta e Cannellini
Straccetti di pasta con Pancetta e Cannellini translates to Fresh egg pasta (rags) with Pancetta and Cannellini beans. The recipe of the month for February comes from the prestigious cooking school Toscana Saporita. This recipe originated in Lucca where the most prized and rare fagioli di Sorana come from. Cannellini beans work equally well.
1/2 lb fresh egg lasagne ( cut into little squares)
1/2 lb dry cannellini beans (soaked overnight in cold water, then cooked the following day along with water, salt pepper, 6 cloves of garlic, 5 tbs extra virgin olive oil and 5 leaves of fresh sage)
5 tbs extra virgin olive oil
2 stalks of celery, finely diced
2 medium carrots, finely diced
2 cloves of garlic, minced
6 oz thick slice of smoked pancetta, diced
1 bay leaf
3 ripe San Marzano tomatoes ( or Roma) diced
3 leaves of basil
Salt and pepper
Prepare the sauce:
In a large heavy skillet, place oil, pancetta, celery, carrots and garlic and cook over moderate heat until soft (about 10 minutes) stirring very frequently. Add the bay leaf and then the tomatoes and cook for about 3 minutes. Add the cooked beans with 1/2 ladle of their cooking liquid and cook for 5 minutes.
Assemble the dish:
Cook the pasta for 3 minutes (or according to directions) in salted boiling water. Drain it and add it to the sauce, add basil, salt and pepper and saute for 1 minute. Serve hot, drizzled with extra virgin olive oil and extra freshly ground black pepper if you like.