Here’s a memory from my trip to Venice and Verona a few years back. (Remember travel? Sigh.) This is a regional version of Pasta e Fagioli, from Venice, which only became part of Italy about 150 years ago. This version is made with borlotti beans and long, flat pappardelle instead of the short, tubular ditalini I’m used to seeing in my local Italian-American restaurants.
Recipe: Pressure Cooker Venetian Pasta and Beans
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