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Taglierini pasta alla Puccini

Find out here the recipe for Taglierini pasta alla Puccini:

200g soaked diecimini beans
300g potatoes
400g fresh taglierini pasta
garlic, wild fennel, rosemary, sage, salt, pepper and extra virgin olive oil

Boil the beans and add the chopped potatoes half way through the cooking time. When the potatoes and beans are cooked, mash them through a sieve. Lightly fry 2 cloves of garlic with the sage and rosemary and then add the bean mix. Season with the wild fennel, salt and pepper. Finally, add the taglierini and serve with a dash of extra virgin olive oil.
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