Sguazabarbuz
 
 
Ingredients
  • 2 c/500 g dried Borlotti (Cranberry) beans, soaked overnight in water to cover
  • ¼ c/60 ml extra virgin olive oil
  • 2 onions, finely chopped
  • 1 stalk celery, finely chopped
  • 1 carrot, finely chopped
  • ¼ lb/125 g pancetta, diced
  • 4 sprigs Italian parsley, minced
  • 2 sprigs rosemary
  • 6 sage leaves
  • salt and pepper
  • ½ lb/250 g dried Maltagliati*
  • grated Parmigiano Reggiano for serving
  • *Maltagliati is irregularly shaped pasta, originally the scraps left over from making pasta. I used Ditalini (since that was in the pantry) but any small pasta would work well.
Instructions
  1. Drain the beans and put them in a large pot with water to cover. Cover the pot and bring the water to a boil. Reduce the heat to low and cook until the beans are tender but just before the skins begin to split 45 minutes to 1½ hours.
  2. When the beans are almost ready, heat the oil in a large frying pan over medium heat. Add the onions, celery, carrot, pancetta, parsley, rosemary and sage and season with salt and pepper. Cook, stirring frequently, until the vegetables have softened, 8-10 minutes.
  3. Remove and discard the rosemary and sage. With a slotted spoon, transfer half of the beans to the frying pan. Mash them with the other vegetable with a potato masher or fork. Reduce the heat to low and cook, stirring occasionally for about 20 minutes.
  4. Meanwhile, bring a large pot of salted water to boil and cook pasta until al dente, 8-10 minutes. Drain the pasta and add it to the pot with the unmashed beans.
  5. Stir the mashed bean mixture into the pot and adjust the seasoning if necessary.
  6. Serve with Parmigiano.
Recipe by Ortensia Blu at https://ortensiablutraveladventures.com/interview-colman-andrews-country-cooking-italy/