Pasta and beans, ancient grain umbricelli, pork rind mousse: Giulio Gigli transforms this “rustic” dish into a harmony of typical autumn flavors.

For the legumes

Soak the legumes for 12 hours covered with water and a pinch of baking soda. After this time, drain them, place them in a large pot covered with water and cook them over very low heat, adding salt only at the end of cooking.

For the reduced cooking water of the legumes

Reduce the cooking water from the legumes in a pan after adding the tomato purée, the grated zest of ½ lemon, and ½ clove of minced garlic. Set aside.

For the pork rind foam

Clean the pork rind thoroughly, cut it into small pieces, and make a broth with water and salt, leaving it to cook for at least 2 hours. After this time, reduce the broth by half in a small pot. Once ready, pour it into a siphon and keep it warm in a pot with water at 60°C.

Finishing

Boil the umbricelli in salted water, drain them 2-3 minutes before they are done cooking, transfer them to a pan and toss them with the reduced legume cooking water.

Place the umbricelli and legumes on each plate and finish with the pork rind foam.