Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Dried kidney beans 5 tb Olive oil
2 oz Pancetta; chopped 6 c Water
1 Bay leaf 1/2 tb Fresh thyme
1 Garlic clove 1 tb Fresh rosemary sprigs
6 Fresh Sage Leaves - finely chopped
2 Celery stalks; chopped Salt
2 md Onions; chopped Pepper, freshly ground
2 md Carrots; chopped 1/4 lb Fresh tagliatelle

SOAK THE BEANS OVERNIGHT in cold water. Drain beans and place in a
casserole and cover with water. Place in a preheated oven at 250F. Add bay
leaf, whole garlic, sage and 1 tablespoon olive oil. Cover and bake for 1
1/2 hours. Saute in a large saucepan, pancetta, carrot, celery, onion in 4
heated tablespoons of oil. Pour in 6 cups of water, reduce heat and simmer
for 1 hour. In the meantime, remove the sage and bay leaf and puree half of
the beans. Add these and the whole beans with their liquid to the saucepan.
Bring to a boil and add the tagliatelle and when cooked, sprinkle in the
rosemary and thyme and taste for seasoning of salt and pepper.

NATHALIE DUPREE

PRODIGY GUEST CHEFS COOKBOOK

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