The most famous borlotti beans are from the village of Lamon (not far from my Mum's place).
Fagioli in Padella
Soak the borlotti beans overnight, rinse and then cook with plenty of water and a bay leaf. Usually I add salt only at the end of cooking, then I keep the broth and a few beans for soup, and drain the rest to cook separately or use them in salads. Here I made them 'in padella' (in a skillet).
Sauté a shallot (sliced) or a couple of peeled garlic cloves with two tbsp of olive oil. Add the cooked borlotti beans, then about one cup of Italian tomato sauce (passata) and one cup of bean broth (or vegetable broth). Simmer on low for about 20 minutes, when the sauce thickens add half a tsp of smoked paprika (or some black pepper), adjust for salt and then finish everything with some more olive oil and plenty of fresh chopped parsley.
In the past I didn't use chopped parsley with the paprika, but I do now, if I can: I find that parsley makes the beans easier to digest without... gas! Do you use parsley agains the 'effects' of beans? I also know that kombu seaweed, and bay leaves, are supposed to help, but if you know any other trick do let me know :-).
And now for something completely different!
A while ago I wrote a post about embroidery, i.e. what I used to do before blogging! Well, I didn't have much time for my own project, but in the meantime my Mum managed to finish the embroidery that I designed for her, and had it framed (you can see the pictures of the 'working process' here). She is quite happy with it, and it looks great (better that my photos that are not so good, sorry, but I hope that you get the idea :-).