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Cotechino fagioli Colledimezzo

Colledimezzo Pasta, Fagioli e Cotiche

Alessia De Laurentiis
Colledimezzo and Abruzzo's favourite way of eating beans in the winter
Prep Time 30 minutes
Cook Time 1 hour
Course Primo
Cuisine Italian
Servings 4

Ingredients
  

  • 400 g Cooked Beans, Borlotti beans are ideal!
  • 300 g Passata
  • 200 g Pork Rind
  • Finely chopped onion and celery for the soffritto
  • 1 glug Olive Oil

Pasta

  • 200 g Semolina Flour
  • 100 g Water
  • 2 pinches Finely-ground Salt

Instructions
 

  • Boil the pork rind, first for 20 minutes, drain and add fresh water and cook for 1 more hour, drain and slice into matchsticks
  • Make the dough for your pasta, add water to the flour and salt mix slowly in the water till it forms a dough, knead till smooth and leave to one side in the fridge to rest
  • Finely chop your onion and celery and saute when soft add your passata and simmer for 20 minutes, when ready add your pork rind matchsticks and leave to infuse.
  • Cut your dough into quarters roll out each till 1 mm in thickness and then either cut into diamonds or strips or 0.5 cm wide by 3 cm length
  • Boil your sagnette for 3 minutes, making sure you have added double the amount of salt than your usual pinch, drain and add to your pasta sauce. Lightly mix and serve.
Keyword pasta, beans, cotiche, abruzzo, sagnette
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