{"id":81084,"date":"2024-04-16T17:15:41","date_gmt":"2024-04-16T15:15:41","guid":{"rendered":"https:\/\/www.stradadeiparchi.it\/sagne-e-fagioli-the-soup-of-abruzzos-peasant-tradition\/"},"modified":"2024-04-16T17:15:41","modified_gmt":"2024-04-16T15:15:41","slug":"sagne-e-fagioli-the-soup-of-abruzzos-peasant-tradition","status":"publish","type":"post","link":"https:\/\/www.stradadeiparchi.it\/en\/sagne-e-fagioli-the-soup-of-abruzzos-peasant-tradition\/","title":{"rendered":"Sagne e fagioli: the soup of Abruzzo’s peasant tradition"},"content":{"rendered":"

Beans, fresh homemade pasta and a few simple ingredients for a rich and wholesome dish: it is the queen among all soups<\/strong>, pasta e fagioli,<\/strong> which enriches the culinary tradition in Abruzzo.<\/p>\n

Typical of this dish are sagne<\/strong>, also called sagnette<\/em> or tagliolini<\/em>, a short pasta characterized by a dough made from water, durum wheat flour and salt.<\/p>\n

In the past, the poverty of the ingredients made this pasta suitable for everyday lunch, as opposed to the egg pasta typical of feast days. This culinary tradition<\/strong> has remained unchanged over the years: even today it is on feast days that people devote more time to cooking, preparing rich pasta dishes such as the classic chitarra, ravioli or lasagna, while during the week they prefer the poorer pasta, made with water and durum wheat semolina. <\/p>\n

Pork rinds are added in the richer variant of pasta and beans, while today’s version is the basic one made with only vegetable ingredients.<\/p>\n

THE RECIPE.<\/strong><\/span><\/p>\n

\"\"<\/a>Ingredients<\/strong>
\n250 g dried borlotti beans
\n250 g tomato puree
\n1 carrot
\n1 onion<\/p>\n

For the pasta
\n400 g remilled durum wheat semolina
\nenough water
\n1 pinch of salt
\n1 celery stalk
\n2 bay leaves
\nsalt<\/p>\n

 <\/p>\n

Preparation<\/strong>
\nLet the beans soak for at least 12 hours.
\nAfter 12 hours have passed, remove the beans from the soaking water and pour them into a large saucepan, add the finely chopped celery, carrot and onion, tomato and bay leaf, cover with plenty of water and leave to cook over low heat until the beans are soft, which will take about 2 hours.
\nWe salt only at the end of cooking to prevent the beans from becoming hard.
\nIn the meantime, let’s prepare the dough: pour the flour into a bowl ( or prepare the classic
\nfountain on a pastry board), add a pinch of salt and add water ( at room temperature ) as much as necessary to obtain a homogeneous dough; knead well and form a ball, then let the dough rest, covered with plastic wrap, for at least 30 minutes. We roll out the dough with a rolling pin on a lightly floured pastry board, form a rectangle of medium thickness and cut out long strips of dough with a height of about 34 cm, dust with semolina and overlap the strips, then cut with a sharp knife forming the sagne.
\nWhen cooking beans, we always keep a pot with hot water or vegetable broth on the stove to add to the pot with the beans as needed.
\nBring a pot of water to a boil, add salt and cook the pasta for a few minutes until it comes back to the surface; when it is cooked, add the pasta to the beans, mix well and bring to the table.
\nBefore serving, add a drizzle of oil or freshly ground pepper to taste.<\/p>\n

Tips<\/strong>
\n– for cooking beans we can also proceed in another way: after soaking,
\ncook the beans with water and bay leaves ( and herbs to taste such as
\nrosemary and sage ), once cooked we salt them and keep them aside; prepare a saut\u00e9ed
\nwith finely chopped celery, carrot and onion, brown them with a few tablespoons
\nof oil, then add the beans, tomato and water and let them season for about
\n30 minutes, then add the pasta ( already cooked );
\n– for cooking fresh pasta, so that it does not stick while cooking, we can add a
\ntablespoon of olive oil to the boiling water;
\n– you choose the thickness of the pasta, but sagne should not be too thin.<\/p>\n

Source : www.tastefromabruzzo.com<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Beans, fresh homemade pasta and a few simple ingredients for a rich and wholesome dish: it is the queen among all soups, pasta e fagioli, which enriches the culinary tradition in Abruzzo. Typical of this dish are sagne, also called …<\/p>\n

Sagne e fagioli: the soup of Abruzzo’s peasant tradition<\/span> Read More »<\/a><\/p>\n","protected":false},"author":16,"featured_media":81086,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[5060],"tags":[5092,5784,5778,5788,5782,5790,5786,5780,5776,5792,5414],"class_list":["post-81084","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-flavours-on-the-go","tag-abruzzo-en","tag-at","tag-beans","tag-countrywoman","tag-home","tag-ingredients","tag-made-en","tag-pasta-en","tag-recipe","tag-sagne-en","tag-tradition"],"acf":[],"yoast_head":"\nSagne e fagioli: the soup of Abruzzo's peasant tradition | Strada dei Parchi<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.stradadeiparchi.it\/en\/sagne-e-fagioli-the-soup-of-abruzzos-peasant-tradition\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sagne e fagioli: the soup of Abruzzo's peasant tradition | Strada dei Parchi\" \/>\n<meta property=\"og:description\" content=\"Beans, fresh homemade pasta and a few simple ingredients for a rich and wholesome dish: it is the queen among all soups, pasta e fagioli, which enriches the culinary tradition in Abruzzo. 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