top of page
Logo Great Sicily
  • Writer's pictureThe Sicilian Wanderer

Pasta and Beans à la Nicolina: the light and tasty recipe from the aunt who's a chef


Pasta and Beans

Hello to all lovers of good Italian cuisine! Today, I want to share with you a really simple but tasty recipe, straight from the kitchen of my dear Aunt Nicolina. She is an exceptional cook, capable of transforming the most common dishes into true delights for the palate. So, if you're ready to be captivated by the authentic flavors of traditional cuisine, follow my aunt and let's prepare Nitaleddi with borlotti beans together. A true delicacy that will make you feel right at home!


Ingredients for 4 people:

  • 250 grams of fresh borlotti beans (soaked the day before in water)

  • 350 grams of ditalini pasta, locally called Nitaleddi

  • a bunch of wild fennel picked in the morning, preferably beautiful, small, fresh, and fragrant

  • one fresh onion

  • one clove of garlic

  • extra virgin olive oil, salt, pepper to taste


Preparation:

Very complicated :-) first of all, sauté the garlic clove (which you'll remove later) in oil with the chopped fresh onion, then add the very finely chopped fennel, especially the stems, and sauté everything for at least 10 minutes. Next, add the beans and let them flavor for another 5 minutes, then add half a liter of water and cook for 50 minutes (depending on the beans), checking if there's enough water, and adding more if needed because we'll also need it to cook the pasta directly in the broth that has formed. But be careful not to mash the beans if you don't want them creamy; if you prefer it creamier, mash a couple, but this recipe is very brothy, so stir them very little and check the flavor.

Add the pasta, stir everything together, and make sure there's enough water after the first 5 minutes; if needed, add a ladle of hot water and cover, cooking on low heat.

When the pasta is al dente, turn off the heat and let it rest; the pasta will finish cooking on its own.

Serve in a beautiful terracotta bowl if you have one, seasoned with a drizzle of fresh oil and a nice grind of black pepper.

Enjoy your meal!



This recipe calls for fresh borlotti beans and ditalini pasta, flavored with wild fennel, fresh onion, garlic, extra virgin olive oil, salt, and pepper. The beans are cooked in water for about 50 minutes, and then the pasta is added to cook directly in the broth. Careful stirring is recommended to avoid mashing the beans. In the end, the dish is served seasoned with fresh oil and black pepper. A simple and tasty recipe, perfect for a light but hearty dinner.



Variant with meat

 

Pasta and Beans with Beef Stew à la Nicolina: A Light and Tasty Recipe from the Aunt Chef


Ingredients for 4 people:

  • 250 grams of fresh borlotti beans (soaked the day before in water)

  • 350 grams of ditalini pasta, locally called Nitaleddi

  • 300 grams of beef stew meat, cut into small pieces

  • a bunch of wild fennel picked in the morning, preferably beautiful, small, fresh, and fragrant

  • one fresh onion

  • one clove of garlic

  • extra virgin olive oil, salt, pepper to taste


Pasta and beans with beef

Preparation:

First of all, in a large pot, brown the beef stew meat in some olive oil over medium heat until it's nicely seared on all sides. Remove the meat from the pot and set it aside.

In the same pot, sauté the garlic clove (which you'll remove later) with the chopped fresh onion. Once the onion is translucent, add the very finely chopped fennel, especially the stems, and sauté everything for at least 10 minutes.

Return the beef stew meat to the pot, then add the beans and let them flavor for another 5 minutes. Add half a liter of water and cook for 50 minutes (depending on the beans), checking if there's enough water, and adding more if needed.

Be careful not to mash the beans if you don't want them creamy; if you prefer it creamier, mash a couple, but this recipe is very brothy, so stir them very little and check the flavor.

Add the pasta, stir everything together, and make sure there's enough water after the first 5 minutes; if needed, add a ladle of hot water and cover, cooking on low heat.

When the pasta is al dente, turn off the heat and let it rest; the pasta will finish cooking on its own.

Serve in a beautiful terracotta bowl if you have one, seasoned with a drizzle of fresh oil and a nice grind of black pepper.


Enjoy your meal!


This variant of the recipe adds a rich and savory dimension with the inclusion of beef stew meat. The meat is browned first, then cooked with the beans, pasta, and other ingredients to create a satisfying and flavorful dish. It's a perfect meal for those looking to enjoy a traditional Italian dish with a hearty twist.


Commentaires


Stay up to Date!

Subscribe to our newsletter to stay up to date with the latest news and exclusive offers reserved only for our subscribers. You will have access to special promotions, exclusive content, and advantageous offers.

An exceptional post today as well!

bottom of page