Maltagliati with beans and bacon: a classic main dish from our cuisine. It has ancient origins, linked to peasant cooking, a dish to bring to the table during cold winter days. It’s a simple and hearty dish. If you decide to prepare homemade pasta, it will take a bit more time to make, otherwise, you can also buy it at the supermarket. Also, for the beans: soak them the night before or you can use canned ones.
RECIPES TO TRY
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for Maltagliati with Beans and Bacon
- 14 oz dried borlotti beans
- 7 oz tomato pulp
- 7 oz bacon (diced)
- 1 stalk celery
- 4 slices bacon
- 1 onion
- 1 quart water
- 1 stalk celery
- 3.5 oz extra virgin olive oil
- to taste salt
- 1 pinch chili pepper
Tools for Maltagliati with Beans and Bacon
- Pot
Steps for Maltagliati with Beans and Bacon
The night before, soak the beans. If you want to try making homemade pasta, I leave you the recipe by clicking here. If you decide at the last moment to make this recipe, just have canned borlotti beans and regular pasta at home.
Put the extra virgin olive oil, the chopped celery, carrot, and onion (this mixture can also be found ready in the frozen section at the supermarket) in a large saucepan, add the bacon, a pinch of chili pepper (optional), and let it fry for a few minutes, stirring occasionally.
Now add the beans, tomato, and water. Add a pinch of salt or stock cube. Once it starts boiling, lower the heat and let it cook. After 30 minutes, check the cooking and if the beans are dry, add more water.
When the beans are cooked, pour the pasta directly into the saucepan and continue cooking for a couple of minutes if the pasta is fresh; if you use packaged dried pasta, it will take about 10 minutes of cooking.
Take the bacon slices and brown them in a pan. When they are well browned, use them as a decoration on each plate.
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