Lamon pasta and beans is a succulent and creamy soup , suitable for the winter season.
A first course that I consider a perfect food, because it is simple to prepare and of a unique goodness, excellent both hot and cold.
The pasta shapes traditionally used in Veneto, for the preparation of pasta and phases are: the signorine or tiracca trevigiana, the ditalini, and also the rices.
Of course, as with all popular recipes, each family and each area has a personalized one.
I propose you Lamon’s pasta and beans , which my grandmother Antonia used to prepare, with two small variations.
The first is the absence of the rinds that my grandmother cooked together with the beans, which alas I do not like.
The second difference is that I add a drop of hot flavored oil before serving it to the table.
The pasta and beans will thus have an incredible flavor and a persistent aroma.
You will feel how wonderful!
Of course, for the preparation of this dish, I could not fail to use the extraordinary Lamon beans from the Belluno valley IGP .
The Lamon borlotto bean is grown with ecological methods in the high plain of Lamon and Sovramonte.
The varieties present are: Spagnolet, Spagnol, Canalino and Calonega; the latter particularly suitable for soups.
Of course, since it is a product that is harvested between August and September, during the winter we will not find it fresh; but we can still consume it by buying it dry.
In this case, the beans must be soaked for 12 hours before they can be used.
Now let’s take get the recipe and turn on the stove.
How to prepare Lamon’s pasta and beans:
We put the beans to soak for 12 hours with plenty of water at room temperature; let’s use a large bowl, because they will increase a lot in volume.
If possible we change the water if we see impurities forming on the surface.
After the soaking time, drain the beans and rinse them well.
Let’s pour them into a pot with high sides, with 2-2.5 liters of cold water; We also add half a carrot cut into coarse pieces, half a stick of celery, half an onion, and the sage.
Let them cook for about 1 to 1 hour and a half, in a half-covered pan over low heat.
We gradually remove the foam that will form on the surface.
We do not add salt because it would make the beans split during cooking, we will add it at the end.
As soon as they are cooked, remove the vegetables and sage and leave them in their water.
Preparation of the dough:
We chop the remaining carrot, celery and onion.
Let the vegetables dry in a pan with a little oil; they will not have to fry, but only to soften.
Add part of the beans with a little of their water to the vegetables and let them flavor.
Remove the pan from the heat and blend everything with an immersion mixer, until you get a cream.
Add the remaining beans with one or two ladles of their water, put the pan back on the heat over very low heat for about ten minutes.
Meanwhile, in another pan, cook the chopped pappardelle with boiling salted water, leaving them al dente.
Drain the pappardelle and pour them into the pot with the beans, add salt, pepper and leave to flavor for two or three minutes.
If necessary, add a little more water from the beans, depending on the creaminess we want to achieve.
We turn off the heat and let the pasta rest.
In a pan pour a little oil, two sprigs of rosemary and a clove of unpeeled garlic.
We cook over low heat with the lid for 1-2 minutes, so that the oil is flavored.
We serve the soup, adding a drizzle of oil that we have flavored.
We can put a parmesan crust in the beans in cooking to give a little more flavor.
The soaking temperature of the beans is a very important factor, so that the legumes rehydrate not only on the surface but also in the heart.
I usually use water between 20 and 25 degrees.
For a quick version of this dish, let’s use canned Lamon beans.
Did you like this pasta and beans alla Veneta ? Also try the Roman-style pasta and beans …
Write to us and let us know which of the two you prefer and which is your family recipe!
And if you like, take a look at Paolone’s Youtube channel too … Thanks friends! 😉
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