On a cold winter afternoon, nothing is more comforting than a plate of "sagne" and beans, a true expression of Abruzzese culinary tradition. This recipe, which has its roots in the countryside of the past, is based on simple yet flavorful ingredients, such as borlotti beans, the undisputed stars of this dish, whose sweetness perfectly complements the rusticity of homemade pasta. The preparation of sagne requires a skilled hand: wheat flour is worked with warm water and a pinch of salt until a thin sheet is obtained, cut into diamonds that, once cooked, blend beautifully with the tomato sauce, onion, carrots, and a touch of chili pepper. This first course is ideal for a family Sunday lunch, where each forkful tells of traditions and genuine flavors, perfect to accompany with a drizzle of extra virgin olive oil. Preparing "sagne" and beans means rediscovering the value of home cooking, where every step is a gesture of care and attention.
* approximate values per serving
Prepare a dough of flour and warm water, with a pinch of salt. Work everything until you obtain a well-consistent pasta that is rolled out, with the help of a rolling pin, until a thin sheet is obtained. Cut the resulting sheet into strips of about two centimeters and these, in turn, diagonally, to obtain many diamond-shaped pieces of dough. Place the lasagna pieces, thus obtained, to dry on a previously floured tray. In a clay pot, over low heat, after sautéing all the chopped ingredients, add water along with the beans, the pork rind, and the ham bone. Three quarters of the way through cooking, skim off the fat and remove the pork rind and the ham bone. Cut the pork rind and the meat from the ham bone into small pieces and return them to the pot with the addition of the tomatoes, also chopped. Meanwhile, cook the lasagna separately. Once boiling, drain them for three-quarters of the water and add the beans and the cooked rinds from the clay pot. Cook for another four to five minutes, stirring, and serve.
One of the tastiest variations of "sagne" and beans is certainly the one with the addition of pork rind. This ingredient gives the dish a richness of flavors and a unique texture, making it even more enveloping. To prepare this version, simply add the rind during the cooking of the beans, allowing the fat to melt and flavor the broth. The pork rind, a traditional element of Abruzzese cuisine, pairs perfectly with borlotti beans, creating a balance between the creaminess of the legumes and the strong flavor of the meat. This dish is ideal for family lunches, especially during colder days when a warm and hearty meal is desired.
This preparation of "sagne" and beans is typical of the Abruzzese culinary tradition. In this regional variant, borlotti beans are cooked with fresh and genuine ingredients such as tomatoes, onions, carrots, and celery, creating a rich and flavorful sauce. The recipe calls for the use of a clay pot, which allows for slow and even cooking, enhancing the flavors of each ingredient. The combination of legumes and fresh pasta, typical of peasant cuisine, represents a substantial and nutritious dish, perfect for warming up even the coldest evenings. The preparation requires time and patience, but the final result more than rewards the effort, providing an authentic taste of Abruzzese culinary traditions.
For those who desire a lighter version of "sagne" and beans, it is possible to prepare it without the pork rind. By eliminating this ingredient, the fat content of the dish is significantly reduced while still maintaining the goodness of the beans and fresh pasta. In this variant, one can opt for cooking with extra virgin olive oil and spices, such as chili and basil, to enhance the flavors without weighing down the dish. Borlotti beans, rich in protein and fiber, remain the main protagonist, contributing to a balanced diet. This light version is ideal for those following a controlled diet, without giving up on taste and tradition.
Borlotti beans are a food rich in nutritional properties. They are an excellent source of plant-based protein, fiber, vitamins, and minerals, making them particularly useful for a healthy and balanced diet. These legumes help maintain cholesterol levels in check and promote gut health. Additionally, beans are low in calories, with about 120 calories per 100 grams. The preparation of "sagne" and beans, in its entirety, varies based on the ingredients used, but generally a dish of sagne and beans provides about 350-400 calories, making it a nutritious and filling option for daily meals.
A common question concerns the possibility of freezing "sagne" and beans. The answer is affirmative: it is possible to freeze this dish, but it is advisable to do so separately. The sagne, once cooked, can be frozen in portions, while the stewed beans can be stored in airtight containers. It is important to let the dish cool completely before proceeding to freeze, to avoid ice formation and maintain the quality of the ingredients. At the time of consumption, it is recommended to thaw slowly in the refrigerator and reheat in a pan or microwave, to preserve the texture and flavor. By doing so, one will have the opportunity to enjoy a traditional dish even at a later time, without compromising its goodness.