Ammollare i cannellini in acqua fredda per 1 notte.
In una pentola scaldare un goccio di olio extravergine di oliva e rosolarvi la cipolla, l'aglio e il peperoncino tritati. Aggiungere quindi i cannellini scolati dall’acqua di ammollo e cominciare a bagnare con il brodo portando a cottura il tutto per un’ora e mezza circa.
A cottura ultimata, conservare ⅓ dei cannellini interi e la parte restante frullarla con un mixer a immersione cercando di ottenere una densità cremosa e liscia.
Nel bicchiere del mixer a immersione pulito unire il prezzemolo, i capperi, il sale e frullare aggiungendo a filo l’olio extravergine di oliva, unire quindi la frutta secca e frullare nuovamente mantenendo una consistenza grossolana.
In abbondante acqua salata cuocere la pasta secca, scolarla al dente e condirla con la passata di cannellini.
Servire la pasta guarnendola con i cannellini tenuti da parte interi e le foglie di spinaci leggermente condite con qualche goccia di aceto. Finire con qualche cucchiaio di pesto e scaglie di formaggio stagionato.
Pasta e fagioli stellata
RSI Cuochi d'artificio 16.03.2018, 10:10
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