Tagliatelle with Fresh Borlotti Bean Sauce
The beans in this dish are probably called enbogone, "snailed", because they're cooked as the gastropods are.
Yield: serves 4-6
- 6 Tbsp. extra-virgin olive oil
- 1 medium yellow onion, peeled and chopped
- 1 (2 1/2–3-oz.) piece pancetta
- 2 cloves garlic, peeled and chopped
- 1 branch each fresh rosemary, sage, and yarrow (optional), tied together with kitchen twine
- 1 cup canned crushed tomatoes
- 3 cups shelled fresh cranberry beans (from 1 1/2–2 lbs. pods)
- 1 lb. fresh tagliatelle
- Freshly ground black pepper
- 2 oz. monte veronese cheese(optional), grated
- Heat 4 tbsp. of the oil in a heavy medium pot over medium heat. Add onions and pancetta and cook until onions are soft, about 5 minutes. Add garlic, cook briefly, then add bundle of herbs and tomatoes and cook for 1–2 minutes. Add beans and 3 cups cold water and bring to a simmer. Reduce heat to maintain an active but gentle simmer and cook, stirring occasionally, until beans are soft, 1–1 1⁄2 hours.
- Remove and discard herb bundle and pancetta from pot. Mash about one-third of the bean mixture with a potato masher to thicken sauce and stir well into pot. Season to taste with salt.
- Cook pasta in a large pot of salted boiling water until just tender, about 4 minutes. Drain and divide between 4-6 bowls. Spoon bean sauce over pasta, drizzle with some of the ramining oil, and season to taste with pepper. Serve with grated monte veronese cheese, if you like.