A comforting Italian classic pasta dish – which traditionally calls for long, slow cooking – takes far less time in the pressure cooker.
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In the morning (or the night before, if you’re making for lunch), put the salt and bicarbonate of soda in a large bowl with 500ml water and stir to dissolve. Rinse the beans, then put them in the water to soak for at least 8 hours (or up to 24 hours).
Drain the soaked beans, rinse again, then put in the pressure cooker. Add the soffritto mix, garlic, oil, tomatoes and 4 cans of water; season. Put the rosemary on top and secure the lid. Bring to high pressure (over a medium-high heat if using the hob), then maintain high pressure (over a low heat) for 12 minutes. (Check the manufacturer’s instructions to see how to read the pressure.)
Release the pressure, open the lid and remove the rosemary. Crush the tomatoes with the back of a fork. Stir in the macaroni and cavolo nero, secure the lid again, bring back to high pressure and cook for a final 3 minutes. Release the pressure and open the lid. Season and loosen with a little extra hot water as desired, then serve topped with cheese, if using.
Typical values per serving when made using specific products in recipe
Energy | 1,361kJ/ 324kcals |
|---|---|
Fat | 8.7g |
Saturated Fat | 2g |
Carbohydrates | 43g |
Sugars | 8.9g |
Fibre | 7.6g |
Protein | 14g |
Salt | 0.4g |
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