Name: Ham hock, borlotti bean and pasta minestra with battuto lardo
Prep time: 45 min
Cook time: 160 min
Total time: 205 min
Yield: 4
Ingredients: 1 smoked ham hock (about 1kg); 2 each onions, carrots, celery stalks and baby fennel bulbs, diced; 1 garlic clove, finely chopped; 2 fresh bay leaves; 2 thyme sprigs; 1 tsp dried chilli flakes; ½ quantity [whole egg pasta dough](https://www.gourmettraveller.com.au/recipes/browse-all/whole-egg-pasta-dough-10770|target="_blank"); 400 gm podded borlotti beans (about 550gm unpodded); 400 gm canned cherry tomatoes; 300 gm cavolo nero (about 1 bunch), shredded; To serve: finely grated parmesan, extra-virgin olive oil and oregano; Battuto lardo; 75 gm lardo, finely chopped, at room temperature (see note); ¼ cup coarsely chopped flat-leaf parsley; 1 tbsp each coarsely chopped thyme and oregano; 1 garlic clove, finely chopped

Ham hock, borlotti bean and pasta minestra with battuto lardo

A hearty Italian soup for the cooler months, this minestra is made rich and silky by the addition of battuto lardo - cured pork backfat that's mixed with herbs and garlic.

Serves 4

Prep

45M

Cook

2H 40M

Total

3H 25M

The battuto lardo – cured pork back-fat mixed with flavourings, in this case herbs and garlic – adds a rich silky note to this minestra. The broth and dough can be made a day ahead.

Ingredients

1 smoked ham hock (about 1kg)

2 each onions, carrots, celery stalks and baby fennel bulbs, diced

1 garlic clove, finely chopped

2 fresh bay leaves

2 thyme sprigs

1 tsp dried chilli flakes

½ quantity [whole egg pasta dough](https://www.gourmettraveller.com.au/recipes/browse-all/whole-egg-pasta-dough-10770|target="_blank")

400 gm podded borlotti beans (about 550gm unpodded)

400 gm canned cherry tomatoes

300 gm cavolo nero (about 1 bunch), shredded

To serve: finely grated parmesan, extra-virgin olive oil and oregano

Battuto lardo

75 gm lardo, finely chopped, at room temperature (see note)

¼ cup coarsely chopped flat-leaf parsley

1 tbsp each coarsely chopped thyme and oregano

1 garlic clove, finely chopped

Method

1.Bring hock, onion, carrot, celery, fennel, garlic, bay leaves, thyme, chilli and 2.5 litres cold water to the simmer in a large saucepan over medium-high heat, reduce heat to low-medium, half cover with a lid and simmer until meat falls from the bone (1½-2 hours; top with extra water to keep hock covered if necessary).

2.Meanwhile, cut pasta dough into rough 5cm squares, place in a single layer on a lightly floured tray and stand until slightly dried (1 hour).

3.Meanwhile, for battuto lardo, process ingredients in a food processor until a smooth purée forms (1-2 minutes), season to taste and set aside.

4.Remove hock with a slotted spoon and set aside to cool slightly. Add borlotti beans and tomatoes to pan, season to taste and simmer until beans are tender (25-30 minutes). Coarsely shred ham (discard skin, bone and sinew), return to broth with cavolo nero, simmer until tender (8-10 minutes) and season to taste.

5.Meanwhile, cook pasta in a large saucepan of generously salted boiling water until just al dente (1-2 minutes), remove with a slotted spoon and add to soup with oil and battuto lardo to taste. Serve hot scattered with parmesan and oregano, with extra battuto lardo.