The portal of the Rome Chamber of Commerce for agritourism and the local area

Roman recipes

Pasta with beans


400 g dried beans 
300 g cannolicchi pasta
5 or 6 peeled tomatoes
2 potatoes
celery, onion, yellow carrot 
100 g of white wine, preferably sweet 
30 g of ham rind 
extra virgin olive oil, salt, pepper

Brown the oil, minced ham and onion in a pan. Add the tomato pulp, celery, carrots, potatoes and wine. Mix everything together, add pepper and salt and the beans, previously boiled in 1 ½ litres of water. Add tepid water, as necessary. Cook for about half an hour, then add the pasta. The compote should be quite thick.