Pantecce Toscane n.106 with pork sauce on toscanelli beans purée


Pantecce Toscane n.106 with pork sauce on toscanelli beans purée



  • Pantacce Toscane n.106 La Molisana   320g
  • Toscanelli beans (already cooked)   400g
  • Minced cinta   300g
  • Grated Grana Padano cheese   60g
  • Red Pepper   30g
  • Juniper   5 pieces
  • Peppercorns   5 pieces
  • Carrots   3 pieces
  • Ribbed celery   2 pieces
  • Garlic   1 clove
  • Onion   1 piece
  • Shallot   1 piece
  • Bay leaves   to taste
  • Extra virgin olive oil   to taste
  • Marjoram   to taste
  • Salt & Pepper   to taste
  • Sage   to taste
  • Sprigs of rosemary   to taste
  • Vegetable broth   to taste


Chop the celery, carrot, garlic and onion and fry in a pan with extra virgin olive oil. Perfume with rosemary, sage, marjoram and bay leaves.

Combine the minced meat of pork, peppercorns and juniper. Sprinkle with the vegetable broth, salt and pepper and finish cooking over moderate heat.

In a pan with extra virgin olive oil, sautè shallots, celery, carrot and red pepper chopped.  Combine the cooked beans with a little of their cooking water, salt and pepper, cook for 15 minutes, blend well.

In boiling salted water cook the Tuscan Pantacce 106, drain when al dente and stir in the sauce pork and grated parmesan cheese.

Place in the middle of the plate a spoonful of mashed beans and lay over the pasta. Garnish with fresh herbs.


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