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Luisanna Messeri prepare the pasta and beans tuscan La prova del cuoco

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Published on Mar 11, 2019

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Very good pasta and beans tuscan Luisanna Messeri to The proof of the cook today is 11 march 2019. Luisanna Messeri has proposed the recipe of the thimbles with the cannellini beans. In challenge with Alessandra Spisni, as always, the recipes of the two teachers in the kitchen of The proof of the chef are much appreciated. A duel of cities greedy today in The trial of the cook with the pasta and beans of Luisanna Messeri, and the pasta and beans of Alessandra Spisni. Two different ways of cooking the pasta and beans and if Spisni makes the bolognese, of course, Messeri serves tuscan recipe with the thimbles and the cannellini beans. Here is the first recipe from the test of the cook Monday, recipe for pasta and beans, Luisanna Messeri, tuscan recipe.

Ingredients pasta and beans tuscan Luisanna Messeri: 500 g cannellini beans, 300 g of thimbles and pasta mixed, 3 cloves of garlic, 1 sprig of rosemary, 1 stick of celery, 1 carrot, 1 onion, 1 slice of bacon tuscan, 1 c tomato sauce, 1 chilli pepper, oil, salt, pepper, sage

Preparation of thimbles and beans (tuscan of Luisanna Messeri, the proof of The cook: put the cannellini beans, soaked in water for whole night, then the day after we get them to cook in abundant with garlic and sage, but without adding salt. If we do not have time to use the cooked beans.

In the pot we sauté the chopped celery, carrot and onion with a drizzle of olive oil and the clove of garlic, a sprig of rosemary. Then add the tomato paste and the bacon or the bacon cut into small pieces. Flavor and then combine the beans with their cooking water. After a few minutes, blend part of the soup with a mixer to immersion. Apart cook the pasta in salted water, down to the tooth and complete the cooking in the hot soup and serve.

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