Ingredients
- 500 g Cannellini beans boiled
- 200 g pork rind
- 200 g ditaloni rigati (dry pasta)
- 150 g salami pasta
- 2 onions
- a clove of garlic
- White wine
- parsley
- vegetable broth
- extra virgin olive oil
- salt
- pepper
In a saucepan, cover the rind with water and a glass of wine and boil it for an hour, then reduce it into small pieces.
Cut the onions into small pieces and brown them in a saucepan with 4-5 tablespoons of oil and the salami paste for 2 ', then add the chopped garlic clove and the rind, brown for 2-3 ′, then add the beans with their cooking liquid.
Season with salt, add about one and a half liters of broth, let it simmer for 20-25 ′, then pour the ditaloni and cook for another 12 ′ (or the cooking time indicated on the pasta packaging). At the end, complete with a tablespoon of chopped parsley, a pinch of pepper and, if desired, a drizzle of oil.
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