INGREDIENTS
FOR 2 PEOPLE
250 g Rummo Zita Tagliati N° 36
150 g dried beans
200 g cooked shrimp
1 celery stalk
1 carrot
1 onion
1 clove of garlic
basil
parsley
salt
extra virgin olive oil
DIRECTIONS
Soak the beans in water overnight. In a pot, prepare a soffritto with carrot, celery, shallot, and parsley. Let it brown, then add the soaked beans and toast them for a couple of minutes. Season with salt and pepper, then cover with about two inches of cold water. Cook for one hour with the lid on.
Sauté the pre-cooked shrimp in a pan with olive oil and garlic over high heat. Add unsalted boiling water to the beans, adjust seasoning, then cook the Zita directly in the pot with the beans. Gradually cook the pasta, adding unsalted boiling water as needed and adjusting the salt until fully cooked.
Remove from heat, add olive oil, shrimps, a few torn basil leaves, and some chopped parsley. Mix well to bring all the flavors together. Enjoy!