Italian
Pasta and Beans Neapolitan Style
by Manu Food · 60K subscribers on YouTube
A traditional Neapolitan pasta and bean soup, slowly simmered with cured ham, pork rind, cherry tomatoes, beans, and Parmesan rinds for a rich, comforting flavor.
- Difficulty
- easy
Ingredients
12 items- Gambetto di Prosciutto Crudocut into cubes
- Cutica (Cotenna di Prosciutto)pieces of pork rind
- 1 pcsGarliccrushed
- Celeryto taste
- 1 pcsChili Pepperwhole or chopped
- Cherry Tomatoesfrom a jar, just a few
- Beanspre-boiled or canned
- Froste di ParmigianoParmesan rinds cut into cubes
- Mixed Pastaor any short pasta
- Saltto taste
- Parsleychopped
- Extra Virgin Olive Oila drizzle for cooking and a drizzle raw to finish
Method
- In a pot, heat a drizzle of extra virgin olive oil and brown the diced prosciutto crudo and pieces of cutica (pork rind) until crispy.
- Add crushed garlic, celery, and chili pepper; continue browning.
- Add a few cherry tomatoes (from a jar) just to color the sauce – not too many.
- Add the pre-boiled or canned beans and heat through.
- Cover with hot water and bring to a boil.
- Once boiling, add cubes of Parmesan rind.
- Add the pasta (mixed pasta or any short pasta).
- Add salt and cook over moderate heat, adding a little water gradually if needed.
- Near the end of cooking, add chopped parsley and stir.
- When the pasta is cooked, turn off the heat, add a drizzle of raw extra virgin olive oil, and stir quickly.
- Serve the pasta and beans thick (not brothy) in a terracotta dish or any serving bowl.
