Ingredients FOR THE CREAM
- 500 g dry white cannellini beans
- 200 g extra virgin olive oil
- 50 g sage
- 4 crusts of Parmigiano Reggiano Dop 30 months
- 3 cloves of garlic
- 2 carrots
- 1 onion
- 1 stalk of celery
- 1 sprig of rosemary
Ingredients FOR BEANS
- 100 g dried Trasimeno beans
- 100 g dried Zolfino beans (alternatively round white)
- 100 g dried red cannellini beans
Ingredients FOR PARSLEY POWDER
FOR THE CREAM
Put soak the white cannellini beans overnight in water (about three times their weight). Finally drain them.
Wash the parmesan crusts and cook them in a pot with boiling water for about 1 hour. Once cooked, drain and let them cool to room temperature. Then cut them into cubes. Keep the cooking water.
Cut onion into thin sticks and celery and carrots into cubes; brown them in a pan in a veil of oil. Add the cannellini beans to the fried onion, stir for a few minutes, then cover the parmesan crusts with the cooking water and continue cooking for about 2 hours and 30 minutes.
Heat at 68 ° C 200 g of extra virgin olive oil; add the garlic, sage, rosemary, leave to infuse for 15 minutes, then filter through a fine mesh strainer.
Blend the cannellini beans with the flavored oil for about 5 minutes, then sift the cream if you want a very smooth consistency.
FOR THE BEANS
Put soak the three different types of beans in water (three times their weight) in three containers for one night. Finally, drain and cook separately in plenty of water. Once cooked, drain and add them to the white cannellini cream.
FOR THE PARSLEY POWDER
Wash and leaf through the parsley. Chop the leaves. Dry the parsley stalks overnight in the oven at 45 ° C; once dry, blend them into powder.
To simplify: spread the parsley on sheets of parchment paper and dry it, in three turns, in the microwave oven at maximum power for 3 minutes at the most; then leave it to cool, then chop finely.
Cook the pasta, drain it and stir it over low heat with the cannellini cream. Then add the celery and onion, the parmesan crusts and the fresh parsley leaves. Spread the pasta on the plates and top with the parsley powder.
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