 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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