The Mezze Maniche with Cannellini Beans and Bacon is truly a good dish. This recipe is by chef Daniele Persegani who cooked it on a show and I liked it so much that I decided to make it myself. The recipe is easy, quick, and also economical, and the result was very positive, with little expense and effort I put a very tasty dish on the table. Follow the explanations and cook it with me . . .
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 909.41 (Kcal)
- Carbohydrates 89.58 (g) of which sugars 3.33 (g)
- Proteins 34.00 (g)
- Fat 44.98 (g) of which saturated 14.76 (g)of which unsaturated 19.28 (g)
- Fibers 7.00 (g)
- Sodium 917.31 (mg)
Indicative values for a portion of 478 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.5 cups mezze maniche rigate
- 3/4 cup canned cannellini beans
- 3.5 oz rolled bacon
- 1 shallot
- 1.5 tbsp extra virgin olive oil
- 1/2 cup dry white wine
- 1/2 cup Parmigiano Reggiano DOP
- 1 cup tomato sauce
- 2 leaves sage
- 2 sprigs rosemary
Tools
Affiliate links to IconA are present in this recipe
- Kitchen Scale
- Skillet
- Cutting Board
- Pot
Steps
Put a pot of water on the stove. Sauté the chopped shallot in the oil, as soon as it starts to color, add the bacon cut into strips, let it brown as well, and add the cannellini beans.
Add the chopped rosemary, pour in the white wine, and let it evaporate. Pour in the tomato sauce and if the water boils, salt it, throw in the pasta and let it cook for about 13-15 minutes.
Thin the sauce with a ladle of pasta cooking water and as soon as it thickens, add the grated Parmigiano and finely chopped sage leaves. Mix, pour in the pasta and toss it to mix well, check the flavor but there is no need to add salt. Serve.
