"Paternostri" with beans broth
(Paternostri in brodo di fagioli)
- 200 grams of "paternostri" (this is a kind of short pasta
shaped like a ring)
- 400 grams of beans (the so called "cannellini"), boiled
in abundant water with a meat stock cube
- a small branch of rosemary
- 5-6 leaves of sage
- one carrot
- 4 garlic cloves
- 10-12 spoons of olive oil
- one spoon of tomato purée
- 3 garlic cloves
- the small leaves of a branch of rosemary
- 1/2 tube of anchovy paste
- olive oil
- salt and pepper
a blender and put 2 big spoons of very hot beans cooking water together
with the herbs (garlic, rosemary, sage, carrot) with abundant olive oil
(10-12 spoons) and mix all these ingredients very well.
Then take a saucepan, put the above mixture and let it boil over a medium
heat, turning it often taking care it does not fry lightly, until it will
not send out any garlic smell. (about 5-6 minutes).
Take the blender once again and put half amount of the boiled beans with
abundant cooking water and the tomato purée and mix this stuff until
you have a very smooth mixture. Then pour it in the above saucepan, turn
and mix very well with the previous mixture, let it boil once again and
cook it very slowly for about 5-6 minutes.
Put the other beans in the blender (leave 4-5 spoons of beans to use afterwards)
together with the remaining cooking water and with the anchovy paste. Mix
this stuff, you will have a quite thick mixture; add this mixture to the
boiling broth in the saucepan. Turn and mix it, taste and if necessary add
some more salt. Check if this broth is quite liquid (otherwise add a big
spoon of hot water), then drop the pasta, turn and take care that anything
would attach to the bottom of the pan. Cook it according to the cooking
time indicated on the pasta package (about 10-12 minutes).
Serve it very hot after having add in each soup plate the remaining beans
and season with abundant oil and abundant grinded pepper.