Maltagliati with country-style beans.
Simple, rustic, and tasty.
Maltagliati with country-style beans is a very easy-to-make first course, rustic and extremely tasty — a dish that takes very little time to prepare and will win everyone over at the first bite.
You can find the video recipe for this dish further down 🙂
Try also:
- Difficulty: Easy
- Cost: Low-cost
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, Autumn, Winter and Spring
Ingredients
- 1 lb dried beans (or 28 oz (about 2 × 15-oz cans) canned beans)
- 14 oz fresh lasagna sheets (those from the refrigerated counter)
- 5 oz diced pancetta
- 2 cloves garlic
- 1 small onion
- 1 tablespoon tomato paste
- 5 cherry tomatoes (or 1 whole peeled tomato (canned))
- to taste chopped parsley
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
- to taste chili pepper (optional)
Tools
- 1 Chopper
- 1 Casserole / Pot
- 1 Cutting board
Steps
First of all, cook the beans. If using dried beans, soak them the night before in plenty of cold water with a pinch of baking soda.
The next day, rinse them.
Put the beans in a pot with cold water that covers them by about a palm’s width and cook them for 1 hour and 10 minutes from the boil over very low heat, stirring occasionally with a wooden spoon (do not use stainless steel ladles, they can make the beans tough).
You can also cook the dried beans the day before and keep them in their cooking liquid in the pot; once cooled, store them in the refrigerator.
Alternatively, if you’re short on time you can use pre-cooked beans in jars; for 4 people you will need 2 jars/cans of cannellini beans.
Chop 2 garlic cloves.
Peel and chop a small onion as well.
Take some of the beans with their cooking liquid and blend them in a mixer; set aside.
In a large casserole/pot add a drizzle of oil, then the chopped garlic and onion, the diced pancetta, and chili pepper to taste (you can also omit it).
Sauté everything, stirring.
As soon as the onion has softened, add the blended beans and stir.
Also add the remaining beans with their cooking liquid; if using canned beans, add about 4 1/4 cups of hot water.
Start cooking on high heat; once it comes to a boil, reduce the heat to the lowest setting.
In the meantime, dice the cherry tomatoes.
Take the lasagna sheets and cut them into irregular pieces with kitchen scissors.
Add the tomato paste and the diced cherry tomatoes to the beans, season with salt and a grind of pepper, and cook for another 10 minutes.
After 10 minutes, check if there is enough liquid to cook the pasta; if not, add a little hot water.
Add the pasta to the beans, stir and cook for 3 to 4 minutes, then check for doneness and seasoning.
As soon as the pasta is cooked, add chopped parsley and stir.
Serve immediately.
Maltagliati with country-style beans are ready to enjoy… Bon appétit!
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