Improving the sustainability of our food system begins with conscious consumption and with the preservation of our natural resources. The curve is obtained from the part of the pasta that rests on the rack during the drying process and that is usually discarded in the making of some of our favourite long pasta shapes like spaghetti and linguine. Respectful of the natural resources, the seasonality of the ingredients and the sustainability of the production, Mancini Pastificio Agricolo produces its pasta from the durum wheat that they cultivate and harvest in the fields around the factory, in the heart of Le Marche region. With the purchase of each bag of pasta, you will get to taste the heritage of this beautiful region and also give back!
For every purchased bag of Le Curve di Pasta Lunga, Mancini will donate 1 euro to Food for Soul helping us to turn awareness into action. Our joint efforts are to build a healthier and more sustainable food system while improving the well-being of the planet and of our communities.
Food for Soul and Mancini Pastificio Agricolo are excited to announce Le Curve di Pasta Lunga, a call to act for conscious consumption, born out of an idea of Massimo Bottura and Mancini Pastificio Agricolo to strive towards a circular economy and a better future for the planet and our communities..
Francesco Vincenzi, chef of the Franceschetta58 restaurant in Modena and one of the best under 30 chefs for the world's authority on Italian food and wine, the Gambero Rosso magazine, shares his recipe of Pasta e Fagioli, the perfect way to turn Le Curve into an extraordinary feast.
400 gr Le Curve di Pasta Lunga
CANNELLINI CREAM SAUCE
500 gr white cannellini beans 2 carrots
1 stalk of celery
4 pieces of rind of Parmesan cheese 1 sprig of rosemary
50 gr fresh sage
4 cloves of garlic
200 gr olive oil
100 gr Trasimeno beans
100 gr Zolfino beans
100 gr red beans
1 bunch of parsley
TO PREPARE THE BEANS.
The day before, soak the three different types of beans separately (water three times their weight). Drain the beans and, keeping them separate, boil them in water.
TO PREPARE THE CREAM SAUCE.
Soak white cannellini beans in water (about three times their weight) for a night. Wash the Parmesan rind pieces and cook them in a pot with boiling water for about one hour. Once cooked, remove them and let them cool to room temperature – cut them into cubes of around 1 cm and set aside. Save the cooking water. Drain the beans. Julienne the onion and brown in a pan with a little oil. Add the cannellini beans to the onion and stir for a few minutes, then cover the ingredients with the saved cooking water and continue cooking at low heat for about 2 and a half hours. While the cannellini beans cook, add 200 gr of olive oil in a small pot and bring to 68 degrees. Once the temperature has been reached, add 3 cloves of garlic, 50 gr of sage, a sprig of rosemary and leave in infusion for 15 minutes. Filter the liquid with a fine mesh strainer and keep it aside. Once cooked, blend the cannellini beans in a thermo-mix with the flavoured oil for about 5 minutes at medium speed, sift the cream. Once cooked, drain the beans that had been soaked and boiled the night before and add them to the white cannellini cream sauce.
FOR THE PARSLEY POWDER.
Wash, peel and cut the celery and carrots into small pieces; then brown them in a pan with a little oil and set aside. Wash the parsley and remove the leaves. Chop the leaves into small strips and set aside. Dry the parsley stems for a night at 45° in the oven. Once dried, blend in a bowl the stems to obtain the powder.
HOW TO SERVE.
Cook Le Curve di Pasta Lunga Mancini, and strain. Whisk the pasta over a low heat with the cannellini cream. Then add the celery and the diced onion, the Parmesan cubes and the parsley leaves previously set aside. Plate the pasta and complete the dish topping it with parsley powder.