Cavatelli pasta and beans
Sometimes it's nice to go back into some old simple and traditional recipes which can treat the palate of your guests and of your family. So, go quickly to the supermarket and buy your cavatelli, pancetta and beans. Follow our instructions to make a genuine main course!
Ingredients
* approximate values per serving
Preparation
Mince coarsley shallot, carrots and onions and sear in a non stick pan with a dash of extravirgin olive oil. Add your diced pancetta and cook softly, stirring, until the fat part starts to soften and melt. Add tomato passata and beans. (Don't forget to soak your beans in water and baking soda for one night and to boil them for 1 hour in unsalted water). Mix your sauce and cook. Cook your cavatelli in boiling salted water, drain them and pour them in your beans and pancetta sauce tossing for a few minutes. A sprinkle of parmesan cheese is admitted!
Step by step
|
View the step by step
|
Sautè celery, carrot and shallot
|
|
View the step by step
|
Add pancetta
|
|
View the step by step
|
Add a couple of spoons of tomato passata
|
|
View the step by step
|
Add the beans previously boiled
|
|
View the step by step
|
Toss your cavatelli with the sauce
|
Additional information
Cavatelli with Beans and Bacon
One of the tastiest variations of cavatelli with beans is the one that includes bacon. This ingredient gives the dish a smoky flavor and a warm aroma. The preparation begins with sautéing shallots, carrots, and onions in a generous drizzle of extra virgin olive oil, to which the bacon is added, making the sauce even richer. The tomato puree blends perfectly with the borlotti beans, previously soaked and cooked, creating a harmony of flavors. Serving cavatelli with beans and bacon is a great way to enjoy a traditional dish, rich in substance and perfect for a family dinner.
Cavatelli with Beans from Veneto
In Veneto, cavatelli with beans are prepared following a culinary tradition that values fresh ingredients and authentic flavors. This regional variation uses borlotti beans, typical of the area, known for their creaminess and strong taste. The preparation involves sautéing aromatics like shallots and carrots, to which bacon is added for an extra touch of flavor. The tomato puree completes the dish, making it ideal for winter lunches. Serving cavatelli with beans from Veneto means bringing a piece of local gastronomic history to the table, appreciated for its simplicity and goodness.
Light Cavatelli with Beans
For those who wish to enjoy cavatelli with beans in a lighter version, it is possible to prepare a light recipe by omitting the bacon and using a reduced amount of extra virgin olive oil. This way, the flavor of the beans and the tomato puree is preserved without weighing down the dish. Light cavatelli with beans are perfect for those following a balanced diet, as beans are an excellent source of plant-based proteins and fibers that aid digestion. This variation is also suitable for those who want to keep an eye on calories without sacrificing taste.
Benefits of Borlotti Beans and Calories in Cavatelli with Beans
Borlotti beans are a nutrient-rich ingredient, known for their beneficial properties. They are an excellent source of plant-based proteins, fibers, B vitamins, and minerals such as iron and magnesium. Thanks to their high fiber content, they promote intestinal health and help maintain stable blood sugar levels. In terms of calories, a plate of cavatelli with beans provides about 400-500 calories, depending on the portions and ingredients used. Choosing to include beans in one's diet is a way to enrich meals with substance and health.
Can Cavatelli with Beans be Frozen?
A common question regarding cavatelli with beans is whether they can be frozen. The answer is yes, it is possible to freeze cavatelli with beans, but it is advisable to do so without seasoning. To achieve the best results, it is recommended to cook the cavatelli and beans separately, let them cool completely, and then store them in airtight containers or freezer bags. This way, they can be kept for up to 3 months. When you want to consume them, simply thaw them in the refrigerator and reheat them in a pan with a bit of oil and aromatics to bring them back to life.