Sagne e Fagioli alla Ciociara
Sagne e Fagioli is the signature dish of Ciociaria: irregular strips of fresh pasta cooked in a broth of borlotti beans with pork rind. A robust and flavorful rustic dish.
Ciociaria, the land between Rome and Naples, boasts a rustic and generous cuisine.
Preparation
- 1
Soak the beans for 12 hours. Cook them in water with the pork rind for 1 hour and 30 minutes.
- 2
Mix flour and water. Roll out and cut into irregular strips 2-3 cm wide.
- 3
Sauté garlic and chili pepper in oil, then add the cherry tomatoes.
- 4
Add the beans with their broth and the pork rind pieces to the sauté.
- 5
Cook the sagne directly in the broth for 5-6 minutes.
- 6
Serve with a drizzle of raw oil.
Chef's Tips
The sagne should be irregular and rustic. The pork rind gives body and flavor to the broth. The dish should be dense, almost dry.