Читать книгу Frankie Dettori’s Italian Family Cookbook - Frankie Dettori - Страница 18

300 g dried cannellini beans

3 garlic cloves

a sprig of fresh sage

8 tablespoons extra virgin olive oil

300 g dried short pasta (such as macaroni, fusilli)

a sprig of fresh rosemary

½ small fresh red chilli pepper, roughly chopped

sea salt and freshly ground black pepper

a large handful of freshly grated Parmesan

Serves: 4

Preparation time: 10 minutes

Cooking time: 2 hours 15 minutes

Soaking time: overnight

Soak the beans in cold water overnight. Then drain, refresh and place in a saucepan with 2 of the garlic cloves, the sage and 2 tablespoons of the olive oil. Cover with cold water, bring to a gentle simmer, then cover with a lid and cook over a low heat for 2 hours, or until the beans are soft and well cooked. (Check the water level during cooking and add more as required.) Drain and discard the sage sprig and garlic cloves, and keep warm.

Meanwhile, cook the pasta in a large pan of salted boiling water, according to the packet instructions. While the pasta is cooking, heat 5 tablespoons of the olive oil in a saucepan and gently fry the rosemary sprig, remaining garlic clove and chilli for 5 minutes. Then remove and discard the rosemary, garlic and chilli and pour the remaining olive oil over the beans. When the pasta is ready, drain it in a colander, reserving a little of the cooking water. Combine the pasta with the beans, add a little of the reserved cooking water, season, and then sprinkle on the Parmesan.

Frankie

“I love pasta e fagioli. It’s a really warming dish and perfect for when I’ve just come back from a hard day’s training. It’s incredibly soporific; a bowl of this and a glass of red wine, and I’m out for the count! Not one for when I’m racing but just the thing for when it’s wet and cold and blowing a gale outside.”