Mezzi paccheri with guinea-fowl and beans
- Difficulty
Ingredients
- 380 g Mezzi Paccheri n° 225
- 1 carrot
- 1 stick of celery
- 1 onion
- 750 ml broth
- 150 g dried beans
- 2 cloves garlic
- 1 chilli pepper
- 1 bay leaf
- 2 sprigs of rosemary, chopped
- 2 legs of guinea-fowl
- 125 ml white wine
- 15 g Parmesan cheese
- 1 sprig of parsley, finely chopped
- salt
Mezzi Paccheri n° 225 Preparation
Wash, dry and dice the carrot, celery and onion, then sautée them in 3 tablespoons of oil, together with a clove of garlic and half the chilli pepper. After having soaked the beans for two hours, add them to the sautéed mixture, stirring in the broth, bay leaf and a spring of rosemary.Cook until the beans are tender, then remove the herbs. Debone the legs of guinea-fowl and chop into bite-sized pieces. In a frying pan, brown the meat in 4 tablespoons of oil, together with a clove of garlic and the remaining chilli pepper, then add the white wine.Add the beans, chopped parsley and rosemary, and the pasta cooked al dente. Mix well, then serve with a sprinkling of parmesan cheese.