Nonnoblu & cannellini beans

Thanks to Nonnoblu the master of cannellini beans doc d`atina


  • 1 cotechino
  • 50 gr of lentils of Colfiorito
  • 50 gr of lentils of Castelluccio
  • 30 gr of decorticated lentils
  • 1/2 lt of cabernet DOC of Atina Cantina Palombo (if possible)
  • 500 gr of flour
  • 2 whole eggs
  • a pinch of salt
  • 150 grams of cannellini beans
  • 1/2 white onion
  • 1/2 carrot
  • 1 stalk of celery
  • 50 gr of lard
  • 1 clove of garlic
  • rosemary and broth

The Method

For the stuffing.
Cook the cotechino slowly (simmer) for about an hour and a half. Remove it from the saucepan and place it in the steamer prepared with Atina's cabernet DOC instead of water, for another hour and a half so as to degrease the meat. let it cool and pound well. Boil the lentils for about 20 minutes, all together for the same time in order to obtain three different textures. Add them to the cotechino and mix with a spoonful of Atina's DOP bean cannelloni.

For the Pastry.
On a cutting board spread the flour in a fountain, break the eggs inside and start to knead with a pinch of salt, until the dough, or rather the dough, it will not be smooth and elastic. Let it rest for 30 minutes wrapped in a cloth before rolling it out to make the ravioli.

For Atina PDO cannellini bean sauce
Melt the lard in a heavy saucepan. Add the garlic to the shirt, celery, carrot, chopped onion and leave to dry. Add the beans about 1/2 jar and enough stock to cook. Finish with rosemary res. Blend everything and sieve. Roll out the dough (it must look like a film, a container). Place the filling and help it with a spoon, and close it with a round shape. The traditional piato takes the traditional form of a puff pastry ravioli. Dip in salted water and cook for 3 minutes. Remove and dry with a clean cloth. Place in the dish and finish with the bean sauce.