Pašta fažol

Ingredients :

• ½ kg of beans
• 1 onion
• 1 carrot
• 2 bay leaves
• oil
• a little tomato concentrate
• pasta (pasta)
• prsovat of Nin salts
• half a teaspoon of red pepper
• pepper

Ingredients for pesto: 15 dkg of pancetta, 4 cloves of garlic, 1 fresh celery leaf, 1 fresh parsley leaf
Preparation: Preparation process: Beans are left to soak overnight, then in the morning they are put to boil in cold water, and after boiling for about 10 minutes, the first water is discarded due to minor swelling. In the container in which the beans will be cooked, first fry finely chopped onions and grated carrots in oil and simmer for about 5-7 minutes. Put the beans on top of that, put the bay leaves and cover with water, then let the dish cook. Make the pesto by mixing pancetta, garlic, parsley and celery in a blender and pouring the mixture into the dish when the beans are half cooked, then add a teaspoon of tomato concentrate, salt and pepper and let it continue to simmer on the fire. Before the end, the pasta is cooked. Pepper, salt and other spices are added depending on the tastes of the family. Depending on the will of the household, some put macaroni or snails or spaghetti that are broken into smaller pieces. If the dish is cooked with pancetta or dry meat, then it is started to cook when the first water has been thrown away and when the beans have been started to cook. Dry meat is cooked until the end of the meal.

Note : Bean paste is a dish known throughout the Adriatic and is of course not specific only to Zadar County. However, each region has some specifics in preparation. This recipe is from the city of Nin .