Traditional Pasta and Beans Recipe with Pork Shank
A delicious traditional pasta and bean dish, enriched with pork shank and flavored with a special touch of truffle oil. This rich and flavorful soup, with its authentic mix of ingredients, improves with time and is perfect to prepare in advance. Enjoy your meal!
Ingredients
- 200 g Pasta Maltagliati type
- 50 g Butter
- 1 Shank Pork
- 400 g Beans Dried
- 2 tablespoons Tomato Sauce
- 1/2 Onion Chopped
- 1 Broth Cube
- Celery Stalk
- Parsley as needed
- Bay Leaf
- Parmesan Grated as needed
- Olive Oil Extra-Virgin as needed
- Chili Pepper as needed
- Salt as needed
Instructions
- Soak the beans overnight.
- Finely chop the onion, celery, and parsley.
- In a large pot, sauté the chopped ingredients with butter and a little olive oil, adding the chili pepper and bay leaf.
- Brown the previously defatted pork shank in the sauté.
- Add the drained and rinsed beans, cover with about 150 cl of hot water, season with salt, and stir in the tomato sauce.
- Let it cook over very low heat for at least 3/4 hours.
- Remove half of the beans and the shank from the pot; sieve the rest to obtain a liquid puree.
- Reincorporate the beans into the soup, add the broth cube, and thicken if necessary.
- Cut the shank into coarse cubes and put it back in the pot with the maltagliati pasta.
- Let the soup rest for about half an hour before serving.
Notes
To give a special touch to the recipe, add a drizzle of truffle oil before serving to intensify the dish's aroma.