Mezzi paccheri with guinea-fowl and beans

  • 1
    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.