- 350 g of egg Quadrucci (possibly handmade);
- 150 g of Trasimeno beans;
- 30 g of butter;
- 1 sprig of rosemary;
- 1 clove of garlic;
- 1 carrot;
- 1/2 red cannara onion;
- 50 g of fine tomato pulp;
- extra virgin olive oil;
- 1 pinch of salt;
- pepper to taste;
Preparation
Wash the Trasimeno bean under running water, put it in cold water and cook for about 20 minutes. In a saucepan (preferably earthenware) put a drizzle of oil, the finely chopped clove of garlic, the butter, the carrot, the onion and the rosemary and fry over low heat. Add the tomato pulp, a little water and the bean, salt and cook for another 20 minutes. When the bean is cooked, add the quadrucci to the egg, cook everything together and serve piping hot.