Spelt ditalini with aubergines on winter borlotti beans passata

 

Ingredients for 4 people:

350 g ditalini
300 g aubergines
70 g fresh borlotti beans
20 g lard
30 g grated Parmesan cheese
butter
shallot
a little vegetable stock (usually used for rice)
mixed herbs
30 g lard
extra virgin olive oil
30 g Parmesan cheese
4 aubergine slices (sliced by slicer)

 

Soak the pasta in lukewarm water for one hour and a half. Clean the beans (if fresh there is no need to soak them), cook them in a little water with the mixed herbs (namely laurel, rosemary, finely chopped lard, pepper and oil). Peel the aubergine, chop it roughly and dry it from its water, then brown it in butter and shallot. Let it cook until it has almost lost its consistency. In the meantime, make the bean cream simply by blending the cooked beans with vegetable stock. The cream should be a smooth sauce. Add the re-hydrated ditalini to the aubergines, then add the stock and let it cook. Serve the pasta in a big glass on the beans cream. Garnish with a thin slice of parmesan cheese and dried aubergine.

Nicola Batavia