Boil the beans in a pan until half cooked. In another pan of salted water, boil the celery, carrot, onion, with
three or four medium-sized tomatoes and the pork rind. Cook the pork fat with onions and pepper, then
sauté with a spoonful of tomato compote and when the vegetables are half cooked, add the previously
prepared beans and some of the lard and onion mixture. Once the stock is cooked, remove the vegetables
and about half of the beans, and then mill the vegetable and pour the puree into the broth. Add the tagliolini
and serve with pepper and extra virgin olive oil.
500 g homemade egg noodles, 150 g salted pork fat, 400 g Montalbano dried white beans, 1 pork rind, whole tomatoes, celery, carrot, onion, homemade preserves, oil, salt and pepper.