Il-lejl qabel tipprepara l-Perbureira, xarrab iż-żewġ tipi ta 'fażola fi skutella mimlija b'ilma sħun.

Prepare the garlic: peel three cloves of garlic and chop them finely.

Pour them into a small bowl and cover them with about 170 ml of extra virgin olive oil.

The next day, start preparing the fresh pasta. Pour the 00 flour on the work surface, forming a hole in the center where you will place one egg at a time and 3 grams of fine salt, incorporating with a fork.

When the flour has absorbed the egg well, knead vigorously with your hands until you obtain a firm and compact dough. Wrap the stick with transparent film and let it rest at room temperature for 1 hour.

Peel the onion and clean the carrot, both must be left whole.

Drain the soaked beans and pour them into a large saucepan with the onion, carrot, three bay leaves and ½ teaspoon of salt. Move the pot to moderate heat and cook for 1 hour.

As soon as the beans are ready, drain them with a slotted spoon and transfer them to a bowl, keeping them aside temporarily. Keep the broth on the fire, leaving the flame very low, so that it remains hot.

Place the pork belly on a cutting board and slice it with a knife.

Pour the remaining 30 ml of olive oil into an earthenware pot and add the pancetta and a previously peeled clove of garlic. Transfer the pot to a gentle heat and fry for 10 minutes, until the bacon has softened.

Peel the two medium potatoes and rinse them quickly to remove any soil or peel residue. Then cut them into coarse pieces.

Add the potatoes, the previously washed and dried rosemary and the tomato puree to the inside of the pot.

Mix well to mix the ingredients, add 3 ladles of the broth that you have kept warm and cook for 3 minutes over medium-high heat.

Add the beans kept aside, mix and cook for 30 minutes with a lid.

While the ingredients are cooking, pick up the fresh egg pasta and roll it out with a rolling pin. You will have to obtain a very thin sheet, preferably about 1-2 mm.

With the help of a small wheel, cut the sheet of pasta in order to obtain strips of pasta about 5 cm wide.

Fill a saucepan with water and bring it to high heat to boil. When the water is almost boiling, add 1 teaspoon of coarse salt and pour the strips of pasta and let them blanch for 1 minute. Drain them with a slotted spoon.

Pour the lasagna directly into the pan in which the bean, potato and bacon sauce is cooking. Add 1 ladle of stock, season with salt and cook for another 5-6 minutes. Serve the still steaming Perbureira, accompanied by the garlic and seasoned with plenty of grated Parmesan.