Italia bean soup - Anthony Genovese, Rome (SUB ENG) 

Genovese pasta e fagioli
Traditional Pasta e Fagioli recipe by Anthony Genovese, 1 Michelin star chef of "Il Pagliaccio" restaurant in Rome.
Ingredients for 4:
- 1 slice lardo
- 60 g pork rind
- 1 ham hock
- 350 g borlotti beans
- 1 bay leaf and parsley
- 1 onion
- 30 g celery
- 30 g carrots
- 1 clove garlic
- 8 peeled Roma tomatoes
- salt, pepper, paprika to taste
- extra virgin olive oil
- 320 g mezzemaniche pasta
Procedure
Finely mince the vegetables and parboil the pork rind. Mix them, adding lardo and a bay leaf, then sweat the mixture using some oil.
Add the beans and pour water until the mixture is covered. Cook over moderate heat and when the cooking is finished, season with pepper and salt. Take half of the beans and some of their cooking water and set aside. Blend the other half in order to obtain a mid-density cream, then strain it through a chinois and keep warm.
Lightly fry the garlic in a skillet. When it browns, add paprika and red pepper.
Add oil, and then add Roma tomatoes and the pork rind, cut into strips. Let the mixture cook for around 30 seconds, then pour out the beans and, some seconds later, their liquid.
Strain the al dente pasta and finish cooking it in the bean mixture. Pour the bean cream on the bottom of the plate and top with the pasta. Finish with some extra virgin olive oil.