Pasta e Fagioli (Italy)

[Guest guest]

PASTA E FAGIOLI (PASTA AND BEANS)

 

The origins of this dish are in the thick, rustic macaroni and bean soup

made with dried beans and a ham bone or salt pork. Chick-peas are sometimes

used instead of white beans. This is a delicious vegetarian variation and

can be quick to make as well if the beans are already cooked. When I was

growing up, my father often stopped home for lunch unexpectedly; this was

inevitably what my mother cooked up for him - in the length of time it took

for the pasta to boil. Canned beans can be substituted for cooked,

rehydrated beans as long as they contain no sugar or other additives. There

is, however, no substitute for flavorful extra-virgin olive oil, because in

this dish of only four main ingredients, the oil and the onion are the

primary sources of flavor. The dish can be served as a first or main course.

 

1-1/3 cups (½ pound) dried cannellini or Great Northern beans, or 2 cans (16

ounces each) white beans

5 quarts water

½ pound ditalini (“little thimbles”)

1-½ tablespoons salt, plus salt to taste

½ cup extra virgin olive oil

2 teaspoons chopped fresh rosemary, or 1 teaspoon dried rosemary

1 very large or 2 medium-sized onions, sliced paper-thin

freshly milled black pepper

 

If using dried beans, rinse them and pick them over and then rehydrate and

cook them; drain and set aside. If using canned beans, drain them and then

rinse and drain well again; set aside.

In a soup kettle, bring the water to a boil. Add the pasta and the 1-½

tablespoons salt. Stir and continue to cook over high heat until the water

returns to a boil, stirring frequently. When the pasta is half-cooked (about

6 minutes), add the drained beans to the pasta pot.

While the pasta and beans are cooking together, in a skillet over medium

heat, warm the oil. Add the rosemary and onion and sauté until lightly

browned, about 10 minutes. When the pasta is al dente (tender but quite firm

to the bite), drain it, and, while it is still dripping, transfer to a

warmed serving bowl. Add the browned onion and toss well.

Sprinkle liberally with pepper to taste, and add more salt if desired. Serve

at once.

 

Serves 4.

 

country : Italy

course : primo piatto (first course)

 

source : Italy : The Vegetarian Table / Julia della Croce

 

 

 

Bezoek mijn homepage op http://www.xs4all.nl/~westher

Word lid van mijn e-groepen op

AFRIKAANSErecepten

SEIZOENSrecepten

SNELLErecepten