Borlotti (Cranberry Beans) Pasta Sauce© ejmorris 2004
This pasta sauce made with fresh borlotti (aka cranberry, romano, saluggia, rosecoco, crab-eye) beans is based on a recipe in SAVEUR magazine (May2004).
- olive oil
- 1 whole dried chili
- 1 large onion, chopped
- smoked ham, chopped
- 2 garlic cloves, crushed
- 1 c fresh borlotti beans (aka cranberry, romano, saluggia, rosecoco, crab-eye), shelled
- cold water
- 2 fresh plum tomatoes, chopped
- fresh rosemary and sage, chiffonaded (is that a verb?)
- salt and pepper, to taste
- Heat oil in a large pan to medium hot. Add the chili and fry til dark brown.
- Add ham and beans and saute til the ham is beginning to caramelize. Then add onion and cook til lightly caramelized. Add garlic and tomatoes and continue to cook briefly garlic is very light gold.
- Add just enough water (about ¼ c) to keep it all from burning. Cover and let simmer 30 minutes.
- Add rosemary, sage, salt and pepper and leave on low heat, uncovered for about 10 minutes.
Toss this amazing sauce into cooked fresh egg noodles (linguine or tagliatelle). The magazine article suggested garnishing with grated monte veronese (toscanello is a reasonable substitute). When we first made the dish, we added cheese. But now we think that it's a bit like guilding the lily.