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Pasta E Fagioli Recipe

  • Ingredients: 32
  • Serves: 2

Pasta e fagioli with olive oil, garlic cloves, minced, 16-ounce can italian plum tomatoes, drained, chopped, minced fresh parsley, dried basil, crumbled, dried oregano, crumbled, 15-ounce can cannellini beans , rinsed, drained, salt and pepper, elbow macaroni, freshly cooked, grated parmesan.

Ingredients

  • 4 tbsps. olive oil
  • 2 garlic cloves, minced
  • 1 16-ounce can Italian plum tomatoes, drained, chopped
  • 2 tbsps. minced fresh parsley
  • 1/2 tsp. dried basil, crumbled
  • 1/4 tsp. dried oregano, crumbled
  • 1 15-ounce can cannellini beans , rinsed, drained
  • Salt and pepper
  • 8 oz. elbow macaroni, freshly cooked
  • Grated Parmesan

For chive butter sauce:

  • 1/4 cup minced shallot
  • 1/4 cup dry vermouth or dry white wine
  • 2 tbsps. white-wine vinegar
  • 1/2 stick cold unsalted butter, cut into 4 pcs.
  • 2 tsps. minced fresh chives

For the coulis

  • diced orange bell peppers for garnish
  • minced fresh chives for garnish

For the tuna layer:

  • 2 plum tomatoes, diced
  • 1 green bell pepper, diced
  • 1/2 red onion, sliced thin
  • 1/4 cup sliced pitted Kalamata or other brine-cured black olives
  • toasted pita triangles

For topping

  • Special equipment: a mandoline or similar manual slicer such as a Japanese ; a deep-fat thermometer

For dipping sauce:

  • Special equipment: a 12-inch bamboo steamer; a 6-inch rolling pin or dowel; a well-seasoned 14-inch wok with a lid

Dippers

Directions

  1. Step 1 Heat 3 tablespoons oil in heavy large skillet over medium heat. Add garlic and sauté until brown, about 2 minutes.

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  2. Step 2 Stir in tomatoes and cook 5 minutes. Add parsley, basil and oregano and simmer until tomatoes soften, stirring occasionally and breaking up tomatoes with back of spoon, about 15 minutes.

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  3. Step 3 Add beans and cook until heated through, about 5 minutes. Season with salt and pepper. Place pasta in bowl.

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  4. Step 4 Toss with remaining 1 tablespoon oil. Pour sauce over and toss thoroughly. Serve, passing Parmesan separately.

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Pasta E Fagioli Recipe

  • Ingredients: 22
  • Serves: 3

Pasta e fagioli with small onion, chopped fine, garlic clove, minced, small rib of celery, chopped fine, carrot, sliced thin, chicken broth, a 16-ounce can white beans, rinsed well and drained, a 16-ounce can tomatoes, drained and chopped, tubetti or other small tubular pasta, minced fresh parsley leaves, freshly grated parmesan as an accompaniment.

Ingredients

  • 1 small onion, chopped fine
  • 1 garlic clove, minced
  • 1 small rib of celery, chopped fine
  • 1 carrot, sliced thin
  • 1 1/2 cups chicken broth
  • a 16-ounce can white beans, rinsed well and drained
  • a 16-ounce can tomatoes, drained and chopped
  • 1/3 cup tubetti or other small tubular pasta
  • 2 tbsps. minced fresh parsley leaves
  • freshly grated Parmesan as an accompaniment

For croutons

For dressing

  • 1 head romaine lettuce, trimmed and torn into bite-size pcs.
  • 1/3 cup freshly grated Parmesan cheese

Final Enrichment:

  • 2 tbsps. good-quality port
  • 2 tbsps. unsalted butter

Serving

  • 1/2 cup butter
  • Freshly grated Parmesan cheese
  • Fresh Italian parsley sprigs

For plating

  • Special equipment: cheesecloth; a deep-fat thermometer

For assembly

Directions

  1. Step 1 In a heavy saucepan cook the bacon over moderate heat, stirring, until it is crisp, pour off all but 1 tablespoon of the fat, and in the remaining fat cook the onion and the garlic, stirring, until the onion is softened.

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  2. Step 2 Add the celery, the carrot, and the broth and simmer the mixture, covered, for 5 minutes. In a bowl mash 1/3 cup of the beans, stir them into the bacon mixture with the remaining whole beans and the tomatoes, and simmer the mixture, covered, stirring occasionally, for 5 minutes.

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  3. Step 3 Stir in the tubetti, simmer the soup, covered, for 10 minutes, or until the pasta is al dente, and if desired thin the soup with water.

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  4. Step 4 Let the soup stand off the heat, covered, for 5 minutes, stir in the parsley, and serve the soup in bowls sprinkled with the Parmesan.

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