|
02-16-2014, 11:16 AM | #1 |
Cigar Smokin' Patriot
|
Pasta Fazhool!
Just made a nice pot of it today. Here's the recipe that I used:
Ingredients 2 tablespoons (2 turns around the pan) extra-virgin olive oil 1/8 pound (about 3 slices) pancetta, chopped 2 (4 to 6-inch) sprigs rosemary, left intact 1 (4 to 6-inch) sprig thyme with several sprigs on it, left intact 1 large fresh bay leaf or 2 dried bay leaves 1 medium onion, finely chopped 1 rib celery, finely chopped 4 large cloves garlic, chopped Coarse salt and pepper 2 (15 ounce) cans cannellini beans 1 cup canned tomato sauce or canned crushed tomatoes 2 cups water 1 quart chicken stock 1 1/2 cups ditalini pasta Grated Parmigiano or Romano, for the table Crusty bread, for mopping Directions Heat a deep pot over medium high heat and add oil and pancetta. Brown the pancetta bits lightly, and add herb stems, bay leaf, chopped vegetables, and garlic. Season vegetables with salt and pepper. Add beans, tomato sauce, water, and stock to pot and raise heat to high. Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente. Rosemary and thyme leaves will separate from stems as soup cooks. Remove herb stems and bay leaf from soup and place pot on table on a trivet. Let soup rest and begin to cool for a few minutes. Ladle soup into bowls and top with lots of grated cheese. Pass crusty bread for bowl mopping.
__________________
Emancipate yourselves from mental slavery None but ourselves can free our minds |
02-16-2014, 12:21 PM | #3 |
Life is for living
|
Re: Pasta Fazhool!
Uh...umm...what???
__________________
A 1911 in the hand is faster than 911 on the phone |
02-16-2014, 01:40 PM | #4 |
Grey beard, funky wierd
|
Re: Pasta Fazhool!
When I cool and in my teens I ordered "pasta fag-ie-oli" loudly at a friend's restaurant. His dad asked me what part of Italy my family came from.
I said, "Glasgow. "
__________________
Cry havoc, and unleash the dogs of war |
Thread Tools | |
Display Modes | |
|
|