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Tagliatelle sui fagioli

(Tagliatelle with beans)

Fry lightly some garlic, rosemary and stock cubes of bacon. Then mash the boiled beans and add some tomato purée, salt, but just a little bit because beans are already salted, and pepper. If the broth is too thick add some water. Then cook in this broth the home-made "tagliatelle".

If accurately prepared this course represents one of the best courses of Tuscany.

Text Tebaldo Lorini
Picture by Kee-Ho Casati
Translated by Gianna Toni


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