- Prep time:
20' (+12 h)
- Cooking time:
- Wine pairing:
Soak the dried beans in cold water for at least 12 hours. Put them in a saucepan, cover them with cold water and let them cook.
When ready, pass them through a sieve, then mix the cream with the whole beans. In a pan, fry the bacon, chopped vegetables, bay leaf and sage in a little bit of olive oil. Remove the bay leaf and sage, add the beans and let simmer over low heat. Cook the pappardelle al dente in salted water, add them to the pan and leave to rest for a few minutes. Serve with a drizzle of raw organic Panizzi extra virgin olive oil.
(6 people): 300 g of borlotti beans, 150 g of pappardelle, 80 g of chopped bacon, 1 carrot, 1 onion, 1 stick of celery, 1 bay leaf, 2 sage leaves, Panizzi bio extra virgin olive oil , salt and pepper.