Recipe for La Bella Angiolina Orecchiette Pasta with Controne Beans and Greens Recipe
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Ingredients:
˝ lb. bag La Bella Angiolina Orecchiette Pasta
3 Tbsp. Trampetti Organic Extra Virgin Olive Oil
1 bag Controne Beans
1 pound swiss chard or fresh rapini greens
1 tsp. La Bella Angiolina Ligurian Herb Blend or Herb Salt or Casina Rossa Sweet & Salt
Pecorino Cheese to taste
3 Tbsp. Trampetti Organic Extra Virgin Olive Oil
1 bag Controne Beans
1 pound swiss chard or fresh rapini greens
1 tsp. La Bella Angiolina Ligurian Herb Blend or Herb Salt or Casina Rossa Sweet & Salt
Pecorino Cheese to taste
Directions:
Cook Controne beans: place in 3 parts cold water and bring to boil slowly. Reduce heat to low and cook over low heat for about 2-3 hours, until al dente. Lightly drain off residual liquid.
Bring another pan of water to boil. Immerse greens in water until just cooked, remove with slotted spoon and set aside.
Add pasta to boiling water and cook until al dente, about 18-20 minutes. Drain slightly, leaving some cooking liquid.
Place the olive oil in a sauté pan and heat to medium. Add cooked greens and pasta, sauté together. Add herb blend/salt or Sweet & Salt and beans. Allow all ingredients to blend, serve hot.
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