This is a traditional recipe from the town of Lamon in Veneto, the region to the northwest of Venice. Lamon sits in the foothills of the Dolomites, the Italian Alps. This dish is typically prepared with locally grown fagioli di Lamon — beans more easily obtained, like the pinto or cranberry bean, can be used — and tagliatelle egg pasta.
|1||cup dried fagioli di Lamon, borlotti, pinto, or cranberry beans|
|4||oz. prosciutto, chopped|
|3||Tbsp. olive oil, plus more for serving|
|1||medium carrot, chopped|
|1||medium red onion, chopped|
|1||rib celery, chopped|
|~||Salt and freshly ground black pepper|
|4||oz. dried tagliatelle or fettucine egg pasta, broken up|
This content is from the book Fagioli by Judith Barrett.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite