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Roman recipes

Pasta with beans and pork rind


lard or ham fat
chopped onion and garlic
500-600 g of dried cannellini or borlotti beans
tomatoes, salt and pepper
oil, celery, garlic, onions
2-4 pork-rinds (300 g)
ham-bone if necessary
150-200 g of cannolicchietti pasta or of home-made short pasta

Brown the chopped onion, garlic and minced ham in an earthenware pot, add the cubed peeled tomatoes, and season with salt and pepper. Next add the boiled beans (drain them very well), and the  pork rinds without the bristles; boil for approximately  15 minutes. After this, cook everything  cook it for another 15 minutes with the lid on. If you use dry beans, soak them in water for 12 hours before. If you use the ham-bone, you will need to soak it and then boil it before adding it to the beans. Start cooking again, add the cannolicchietti pasta and leave to cook as necessary.