Filini soup treats with borlotti beans and shellfish

250 g Filini goodies “Aldo's Pasta”

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For 4 people


  • 50 g EVO oil
  • 70 g ripened onion
  • 30 g garlic
  • 50 g smoked bacon
  • 80 g tomato paste
  • 200 g dry borlotti beans
  • 500 g shellfish (mussels and clams)
  • 200 g Sicilian red prawn tails
  • 600 g fish stock

To complete

  • 100 g butter
  • 50 g fish stock
  • 1 whole garlic
  • 3 sage leaves
  • 2 sprigs of rosemary






15 Minutes


4 Guests


Leave the beans in cold water for 24 hours. Cook them in the pressure cooker for 20 minutes with salt, white peppercorns, sage and rosemary. Let the mussels and clams drain for a couple of hours. Open them in a hot pan with a clove of garlic and a little white wine. Separate the shells from the molluscs, filter the cooking water and keep it aside. Softly fry the onion, garlic and bacon in a saucepan. Add the concentrate and cooked beans. Bathe with speech bubble in hand. After a couple of minutes add the clams, mussels and their cooking water. Leave to cook on a gentle heat for 15 minutes. Cook the filini gems directly in the soup for about 4 minutes. Finally add the prawn tails.

In a separate pan, melt the butter. Flavor with garlic, sage and rosemary. Wet with the balloon and reduce. Strain and add to the soup before serving.

Chef Giorgio Nardelli

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