Tagliatelle with Fresh Borlotti Bean Sauce
The beans in this dish are probably called enbogone, “snailed”, because they’re cooked as the gastropods are. It is best made with fresh, not dried, beans; fresh cranberry beans are a good substitute for fresh borlottis.
- 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.