© 2011 Paul Forte

A traditionally simple and flavoursome dish from La Ciociaria

Sagne e Fagioli

This is a very basic dish that is still served in local restaurants, although it must be said that there are many versions.  There is a Sagra di Sagne e Fagioli held annually in July at Gallinaro and at the end of August at Settefrati.  The ingredients are very simple but the flavour is wonderful.
Ingredients
Pasta
400g 00 flour
water

Sauce
1 onion
1 stick of celery
1 carrot
3 or 4 large tomatoes
400g Atina beans (or cannelini)
Peperoncino
Parsley
Salt and pepper
Olive oil

Method

If an egg pasta is preferred use 4 eggs instead of water.  Otherwise, simply make a pasta dough with the flour and water.  Allow to rest in the fridge for half an hour before rolling out using a pasta machine or by hand.  Cut the pasta into rough slanted rectangles, known as 'maltagliati'

Chop the onion, celery and carrot and fry gently in olive oil until soft.  Add chopped tomatoes, peperoncini and some water.  After 20 minutes add the beans and continue to cook for about half an hour.  Add parsley and season.  Meanwhile cook the pasta separately in salted boiling water.  Mix with the sauce and serve.

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