One of the things I’ve been most looking forward to from my garden this year are fagioline del Trasimeno, beans from Italy that were heading toward extinction. They don’t lend themselves to mechanical harvesting, so the economics of commercial growing don’t add up. Richter’s is selling them as part of their Seed Zoo line.
I put in nine seeds, which all germinated. They produced lovely pods and seeds, and today, I turned them into a pretty tasty lunch.
Pappardelle with Fagioline del Trasimeno
More a Description Than a Recipe
I heated about a tablespoon of olive oil in a small saucepan until it shimmered and then added the beans.
When they started to wrinkle, I added about 3/4 C of cold water, a bay leaf, a clove of garlic and some black pepper. I let it simmer (lid on) for 30 minutes.
As you can see, there was a lot of liquid left, so I decided to undercook the pasta and allow it to finish in the broth. I went with an egg pappardelle, which I find is a good choice with a thinner sauce since it’s got so much surface area.
When the pasta was cooked most of the way through, but still too al dente to eat, I transferred it to the saucepan with the beans and broth and let it cook for another minute or so.
I finished it with fleur de sel and then tucked in.
There are surely a zillion other things I could have done with the beans, but this was delicious. The broth was flavourful and the fagioline were tender. They have a savoury taste that reminded me of sage. Or something. Truly, I’m not sure. I’m discovering as I write this that describing flavour isn’t all that easy. In any event, they’re really good and I’m looking forward to more.