| Contessa Nera recipe Soup of Malfatti e Fagioli Ingredients200 g of flour2 eggs350 g of fresh shelled borlotti4 tablespoons of tomato paste4 tablespoons of extra virgin olive oil1 clove of garlic2 bay leaves1 sprig of rosemary60 g of parmesan cheese, pepper PreparationForm the fountain with the flour on the pastry board: put a pinch of salt in the centre and break the eggs. Work the ingredients until the dough is smooth and homogeneous, wrap it in film and let it rest for half an hour. Make a cylinder with the dough and cut them into slices less than 1 cm thick, then cut each slice into small pieces with a smooth blade knife. As you prepare them, you place the wrongdoings on a floured sheet. Crush the clove of garlic and brown it in a saucepan with the oil, then remove it and add the beans, bay leaf, rosemary and tomato paste. Cover with hot water and cook for half an hour. Pass half of the beans through a vegetable mill and put them back in the saucepan. Add 600 ml of boiling water, season with salt and pepper and, when it starts boiling again, pour the malpractices into the soup. Cook the pasta al dente, then remove from the heat, add the grated Parmesan cheese and serve the hot soup. |
