Borlotti Beans

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200g Dried Borlotti Beans, Soaked for 10 hours

8 Cups of Water

1 Small Onion, Halved

1 Carrot, Halved

1 Celery Stalks, Halved

1 Garlic Clove, Halved

1 Sprig of Rosemary

1 Sprig of Thyme

1 Bay Leaf

1-2 Pieces of Guanciale

Salt

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Pasta Patate e Fagioli

150-200 Grams of Tubetti or Ditalini Pasta (about ⅓ - ½ a box)

1 Large Russet Potato

1 tablespoons Tomato Paste

1 Box, Chicken Broth

1 Onion, Diced

2 Celery Stalks, Diced

1 Carrot, Diced

2 Cloves of Garlic, Sliced

1 Tablespoon, Fresh Parsley, Minced

½ - 1 Cup of Parmigiana Reggiano, Grated

1 ½ Cups, Guanciale, Diced

½ Lemon, Juiced

1 Cup, Provolone, Diced

Extra Virgin Olive Oil

Salt

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1. Soak the beans: Add the beans to a large bowl and fill the bowl up all the way with cold water and allow them to soak for about 10 hours, either first thing in the morning or before you go to bed. After 10 hours they should be about 4 times the size and ready to be cooked.

2. Cook the beans: In a saucier or pot, add the beans and the water to the pot, top it off with some more water and then bring it up to a boil. Once it’s boiling, a foaming scum should rise to the top which you’ll want to skim off. Once skimmed, add in the halved carrot, celery, small onion, garlic, rosemary, thyme, bay leaf, guanciale chunks and salt and simmer for 1 hour or until al dente. Then remove the vegetables and herbs, strain the beans and set off to the side while you prep the rest of the vegetables.

3. Prep the vegetables: Dice up the carrot, celery and onion into an equally sized fine dice. Slice the garlic thinly. Dice the potatoes into a small dice. Dice the provolone into a small dice.

4. In a saucier or pot, add in the guanciale with a little olive oil over medium high heat to brown the guanciale and to slowly render out the fat. Once the guanciale fat has rendered out and the meat is browned, add in the prepped carrot, celery, onion and garlic, season with salt and cook until the vegetables are softened and fragrant. Then add in a tiny bit of tomato paste, stir into the mix and cook out the rawness for a minute or two before adding the potatoes. Season the potatoes and then add in the box of stock.

5. Cook for about 10 minutes or until the potatoes are al dente and then add in the beans. Cook for about 5 more minutes to warm up the beans and to marry the flavors and then pull out 2 ½ ladles of the potato and beans and add it to a blender to puree until smooth.

6. Then add the pureed mix back into the pot. Taste and adjust the seasoning and then add in the pasta. Use a little water to thin the mixture out to compensate for the pasta starch and cook stirring non-stop for about 15-20 minutes. Since the sauce is thick and we’re cooking it slowly, it will take longer to cook. Once the pasta is perfectly cooked, squeeze in the lemon juice, add in the parsley, mix and melt in the provolone, then the parmigiana. Taste, adjust the seasoning and then it’s ready to serve. Just plate in a bowl and garnish with some more lemon, some olive oil, a little more lemon, parm and fresh parsley.