Broken pasta in bean soup, with guanciale petals and radicchio

Rich in flavour and different tastes, all of which blend harmoniously, this recipe is a triumph of goodness and genuine ingredients. Broken pasta in bean soup, guanciale petals and radicchio, makes an ideal first course for tempting children and impressing friends at a dinner party: this quick and easy recipe enables you to serve up an authentic gourmet dish.  

The Recipe:

To prepare the pasta, all you need to do is to cook the beans until soft for two hours in a pan with plenty of water, taking care to keep the heat low and add three spoonfuls of vegetable stock. In the meantime, while the most important ingredient of this recipe is cooking, prepare some finely chopped onion, carrot and celery to add flavour to the dish and then gently fry the onion in a pan, before adding the other vegetables.

Once the beans are cooked, remove half of them from the pan with the aid of a skimmer spoon and pass them through a sieve or blend: pour the resulting purée into a pan and when it has returned to the boil throw in the broken pasta. When the pasta is cooked yet still firm, your recipe is almost complete: check the seasoning and, if necessary, add a little extra virgin olive oil leaving the dish to cool. At this point, cut the radicchio into fine strips and toss it with the vegetables you have previously fried and the Negroni guanciale petals. Serve in a soup dish in which you have first arranged the radicchio base, followed by the pasta, and finally garnished with more radicchio and guanciale. Your dish is ready to serve. Enjoy!