Pasta e fagioli, a classic Italian bean and pasta dish, has long been subject to regional variations across Italy. Now, a Milanese chef has introduced an unexpected twist by incorporating Thai-inspired flavours.
Cesare Battisti, head chef and owner of Ratanà in Milan, advocates for respecting tradition while daring to innovate. His version of pasta e fagioli follows the familiar pattern of soaked beans cooked in a soffritto, but adds coconut cream, spring onion, chilli and optional lemon for a fresh, luxurious finish.
The dish is hearty and comforting, with the coconut cream softening the colour and adding richness. Battisti insists it should be hot with chilli, but allows for personal preference. The lemon, described as an “unexpected ingredient”, brightens the flavours.
To prepare, soak 200g dried borlotti beans overnight. In a heavy-based pan, cook 5 tbsp olive oil, diced spring onion whites, diced celery, diced carrot, half a sliced red chilli and two sprigs of rosemary (one minced, one whole) until softened. Add the drained beans, 1.5 litres of water and a pinch of salt. Boil, then simmer for an hour until beans are soft.
Blend half the soup and return to the pan with 2-3 tbsp coconut cream and salt. Bring to a lively simmer, add 200g broken tagliatelle, and cook until tender, adding water if needed. Serve topped with sliced spring onion greens and extra chilli, with lemon juice for those who wish.
Battisti encourages trying the dish rather than debating it: “These aren’t dishes to discuss, these are dishes to be tried.”
