Venetian pasta with beans (Pasta e fagioli alla Veneta) from Gastronomy of Italy (Revised and Expanded) (page 139) by Anna Del Conte

  • carrots
  • celery
  • Show all ingredients...

  • EYB Comments

    Dried borlotti beans require soaking for 12 hours. Requires cooking for 2 hours. Can substitute ham knuckles for bacon knuckles, chicken stock for meat stock, and conchigliette pasta or small pasta of your choice for ditalini pasta.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Dried borlotti beans require soaking for 12 hours. Requires cooking for 2 hours. Can substitute ham knuckles for bacon knuckles, chicken stock for meat stock, and conchigliette pasta or small pasta of your choice for ditalini pasta.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.