Pasta e fagioli alla Ciociara: Pasta e faggioli all Ciociara is another winning recipe from Antonio’s wife, Rosina. They live in a small town called Supino which nestles in the mountainside of the Lazio region, Italy. The word ‘Ciociara‘ is an ancient word used to describe the people that live in the mountainous areas south of Rome which too, is described as the Ciociara. So any recipe from the area can be considered very old and often unique to the area.
Rosina’s recipe for pasta e faggioli uses a pasta called ‘maltagliati’ which translate to ‘badly cut’. We think that this recipe is perfect for those who want to practice their fresh pasta making skills and don’t want all the hassle of carefully cutting it. This recipe demonstrates perfectly that in Italy, as long as the food is good, sometimes it doesn’t have to matter what it looks like!
Authentic Italian recipe for pasta e fagioli alla Ciociara – serves 4
- 400 grams of maltagliati egg pasta
- 400 gr of tomato, diced
- 1 medium length of celery, finely chopped
- 1 medium carrot, finely chopped
- 1 medium onion, finely chopped
- 5 tablespoons of extra virgin olive oil
- 500 grams of any bean that you fancy
- In a large saucepan, put oil, celery, onion, and carrot.
- Fry then add the tomato and drained beans.
- Add a glass of water.
- Season with salt and let it cook for 30 minutes.
- Cook the pasta separately in salted water for about 2 minutes.
- Drain the pasta but not entirely, leaving it quite soupy then add it to the sauce.
- Bring everything to a boil for 1 minute before serving with some freshly grated Pecorino.