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One can cannellini beans, drained, and rinsed6 cups chicken or vegetable stock -or water1/4 cup wine vinegar1 shallot or small onion4 tablespoons butter1/2 pound pastasalt and pepperParmigiano-Reggiano
Potatoes and beans I was told by a friend from Umbria region is a regular easy meal he made for his kids. This a very simple dish. Salt is important bring out the nuances of flavors. 1. Boil the potatoes until just cooked through, about 20 minutes.2. Cook the pasta to al dente according to the package and remove from the stock with tongs or spider.3. While cooking the potatoes and pasta, drain the beans and rinse.4. Then place the washed and drained beans in the hot stock pasta water leaving the burner off.5. Remove the potatoes from the water with a spider or slotted spoon and set aside.6. In a saucepan put the vinegar, shallots, and butter on low to simmer until the butter melts.7. Stir the pasta into the beurre blanc to fully cover.8. Plate the pasta in shallow bowls or plates.8. Add the potatoes.9. Strain the beans and top the pasta.10. Add salt and pepper to taste.Serve with parmigiano-reggiano grated over the top.