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Mista Corta in a Sarconi bean soup

Ingredients for 4 people

  • 12 oz PGI Gragnano Mista Corta
  • 300g beans from Sarconi
  • 10 cherry tomatoes
  • 4 tablespoons extra virgin olive oil
  • 1 clove of garlic
  • Parsley
  • Salt and chilli q.s

 mista corta e fagioli di sarconi

PREPARATION

Start by soaking the Sarconi beans for at least 12 hours. Next, drain them and place them in a pan with cold water. Bring to the boil and let them cook for about an hour.

In the meantime, fry the garlic and chilli pepper in the extra-virgin olive oil in a terracotta pan. Leave to brown for a few minutes and then add the cherry tomatoes cut in half. Raise the heat and cook for about 5 minutes.

It's time to add the previously boiled beans, season with salt, add plenty of hot water and bring to the boil.

After draining some of the water, cook the short mixed pasta directly in the pan together with the beans. Stir occasionally. Cooking must be al dente.

Serve the short mixed pasta with Sarconi beans piping hot, closing the dish with chopped parsley and a drizzle of raw oil.

The short mixed pasta with Sarconi beans embodies the tradition and authentic taste of Italian cuisine. Follow this recipe step by step and prepare a dish that will amaze your guests. Enjoy your meal!

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