{"id":5909,"date":"2021-07-23T12:17:59","date_gmt":"2021-07-23T10:17:59","guid":{"rendered":"https:\/\/www.dialbrodo.com\/uncategorized\/pasta-e-fagioli-alla-veneta\/"},"modified":"2022-04-05T12:29:47","modified_gmt":"2022-04-05T10:29:47","slug":"pasta-with-beans","status":"publish","type":"post","link":"https:\/\/www.dialbrodo.com\/en\/ricette-en\/pasta-with-beans\/","title":{"rendered":"Pasta with Beans"},"content":{"rendered":"<p><strong>Pasta with beans<\/strong> or, as it is more often called in <strong>Veneto<\/strong>, &#8220;<strong><em>pasta e fasoi<\/em><\/strong>&#8221; is a rich bean soup with a creamy consistency that comes from the rural tradition. A real comfort food in winter, but perfect to pamper yourself in every season because it is delicious even if eaten warm or cold.<br \/>\nA simple and genuine dish that smacks of home, of which <strong>many variations<\/strong> have been created along the Italian Peninsula. We offer you a simple and tasty recipe that we have made with <strong>our gluten-free pasta DialS\u00ec<\/strong>.<\/p>\n<p><strong><span style=\"color: #339966;\">Recipe for 4 people<\/span><\/strong><\/p>\n<p><strong>Ingredients<\/strong>:<\/p>\n<ul>\n<li>300 g Borlotti beans,<\/li>\n<li>200 g gluten-free pasta Dials\u00ec,<\/li>\n<li>olive oil q.s.,<\/li>\n<li>2 cloves of garlic,<\/li>\n<li>1 sprig of rosemary,<\/li>\n<li>2 potatoes,<\/li>\n<li>1 onion,<\/li>\n<li>1 celery coast,<\/li>\n<li>1 carrot,<\/li>\n<li>Parmigiano q.s.,<\/li>\n<li>500 ml <span style=\"color: #339966;\"><strong><a style=\"color: #339966;\" href=\"https:\/\/www.dialbrodo.com\/en\/prodotto\/brodo-di-verdure\/\">Brodo di Verdure Dialbrodo<\/a><\/strong><\/span><\/li>\n<\/ul>\n<p><strong>Procedure:<\/strong><\/p>\n<ol>\n<li>Soak the dried Borlotti beans in cold water for at least 12 hours.<\/li>\n<li>After the time has elapsed, drain and pour them into a pressure cooker \u2013 or in a pan \u2013 with 1.5 liters of water, adding a clove of garlic.<\/li>\n<li>Cook for 20 minutes from the whistle or 60 minutes from the boil if you use a traditional pan. At this point you can turn off the heat, leaving the beans inside.<\/li>\n<li>Boil the potatoes in salted water for about 12 minutes, then drain them when they are still quite crispy, peel them, cut into small pieces, and keep them aside.<\/li>\n<li>In the meantime, proceed to prepare the saut\u00e9. Chop a clove of garlic, carrot, onion, celery, and rosemary and put everything to brown in a pan.<\/li>\n<li>Drain half of Borlotti beans and blend them with a ladle of Dialbrodo Vegetale until you get a soft and uniform cream.<\/li>\n<li>Add to the beans both the saut\u00e9 and the potatoes, pour the necessary amount of broth to cover all the ingredients, and bring it to a boil.<\/li>\n<li>Adjust the salt and add the DialS\u00ec gluten-free pasta, bringing it to cooking.<\/li>\n<li>Serve with some raw oil, freshly ground pepper, grated Parmesan, and&#8230; Enjoy your meal!<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Pasta with beans or, as it is more often called in Veneto, &#8220;pasta e fasoi&#8221; is a rich bean soup with a creamy consistency that comes from the rural tradition.<\/p>\n","protected":false},"author":2,"featured_media":5837,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[22],"tags":[],"class_list":["post-5909","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette-en"],"_links":{"self":[{"href":"https:\/\/www.dialbrodo.com\/en\/wp-json\/wp\/v2\/posts\/5909","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.dialbrodo.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.dialbrodo.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.dialbrodo.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dialbrodo.com\/en\/wp-json\/wp\/v2\/comments?post=5909"}],"version-history":[{"count":3,"href":"https:\/\/www.dialbrodo.com\/en\/wp-json\/wp\/v2\/posts\/5909\/revisions"}],"predecessor-version":[{"id":6028,"href":"https:\/\/www.dialbrodo.com\/en\/wp-json\/wp\/v2\/posts\/5909\/revisions\/6028"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.dialbrodo.com\/en\/wp-json\/wp\/v2\/media\/5837"}],"wp:attachment":[{"href":"https:\/\/www.dialbrodo.com\/en\/wp-json\/wp\/v2\/media?parent=5909"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dialbrodo.com\/en\/wp-json\/wp\/v2\/categories?post=5909"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dialbrodo.com\/en\/wp-json\/wp\/v2\/tags?post=5909"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}