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Strozzapreti are twisted ribbons and Adriana likes to serve them with beans. Pasta and beans is a great combo and countless variations exist in Italy. You can make this vegetarian by using olive oil instead of 'lardo', which is cured bacon fat. Borlotti are the same as cranberry beans in America.
For the pasta: 300g wholewheat or ordinary plain flour, 1 egg, and about 85ml of water (it will depend on the flour). For the sauce: 50g lardo, bacon fat, or extra virgin olive oil, one onion, 400g soaked borlotti beans (whisper it, they could even come from a jar), 400g bottled or tinned tomatoes (make them good quality), salt.