Pasta, beans and trout eggs | Riccardo Camanini

Ingredients for 4 people

For the beans

• 1 kg of Valvestino beans
• 50 g of lard
• 60 g chopped shallots
• 100 g of cod tripe
• Black pepper to taste
• Salt to taste
• Bay leaves to taste
   

Procedure

Soak the beans overnight in cold water. Sauté the lard and extra virgin olive oil, add the chopped shallots, soaked beans, tripe, bay leaf and black pepper. Cook for about an hour keeping them barely covered by a finger of hot water that will be added from time to time. Blend the pasta and beans, freeze, thaw to apply an ice filtration, strain the bean broth through thin etamine.

For the pasta

• 240 g of durum wheat semolina snails
• 40 g of trout eggs
• Boiling water to taste
• Extra-virgin oil to taste
   

Procedure

Cook the lumachine for half their time in boiling salted water and then continue cooking with the bean broth, like a risotto pasta. Adjust flavors, add extra virgin olive oil at the end and serve in a bowl with marinated trout eggs.

Photo of the dish: Credits Lido Vannucchi