Pasta e Fagioli
Pasta Fagioli
Paste e Fagioli Alla DeAngelis
Soup-Pasta E Fagioli
Pasta e Fagioli al Teno Tenor's Pasta and Beans
Pasta E Fagioli Fredda


* Exported from MasterCook *

Pasta e Fagioli

Recipe By :Lidia's Italian Table - Lidia Matticchio Bastianich
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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1 1/2 cups Navy beans -- soaked and drained
3 quarts cold water
3 large baking potatoes -- peeled
2 sprigs fresh rosemary
2 bay leaves
1 1/2 teaspoons crushed red pepper
2 tablespoons olive oil
1 medium onion -- chopped
1 recipe Il Trito
1 cup canned tomatoes -- crushed
1/4 pound ham hocks or pork butt
1 cup ditalini pasta
1/4 cup Parmesan cheese -- grated

Place beans in a heavy 5 quart pot. Add water, potatoes, rosemary, bay
and pepper. Bring to a boil, reduce heat and simmer, stirring
occasionally,
for 30 minutes.
Meanwhile, in a medium skillet, heat the olive oil over medium heat.
Add
the onion and cook, stirring, until light golden, about 6 minutes. Stir in
the Trito and continue cooking until fragrant and very lightly browned,
about 2 minutes. Add the crushed tomatoes and simmer 10 minutes.
Add the Trito mixture to the soup pot along with the ham hocks*.
Continue simmering until the beans are tender, about 1 hour. As soon as
the potatoes are done, remove them from the pot, mash roughly and return
them to the pot. Remove hocks from the pot and set aside to cool. When
cooled remove meat from the bone and dice.
Bring soup to the boil and stir in the pasta. Cook, stirring often,
until the pasta is tender, about 8 minutes. Add diced meat. Add salt and
pepper to taste. Remove from heat and let stand 5 minutes. Serve in bowls
with the grated Parmesan.

NOTES : * If using pork butt add it in 30 minutes after adding the
trito
mixture.



* Exported from MasterCook *

Il Trito

Recipe By :Lidia's Italian Kitchen - Lidia Matticchio Bastianich
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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4 cloves garlic -- peeled
1/2 cup carrots -- shredded
1/2 cup Italian parsley -- chopped
3 tablespoons olive oil

Combine all ingredients in a food processor and process until smooth,
scraping down the sides.
Transfer mixture to a small bowl and smooth the surface. Cover with 1
tablespoon olive oil. Can be stored, refrigerated, for up to 3 weeks.


* Exported from MasterCook *

Pasta Fagioli

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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1 1/4 cups navy beans -- soaked overnight
7 cups water
1 1/2 tablespoons salt
1 bay leaf
2/3 cup olive oil
3 cloves garlic -- whole
3 carrot -- diced
3 stalks celery -- diced
1 large onion -- chopped
2 cloves garlic -- crushed
1 1/2 teaspoons oregano
1/2 teaspoon basil
1 pound tomato -- diced
1 pound ditalini or rotini
1 cup fresh parsley -- chopped

Drain beans. Place into a large soup pot and add water, olive oil, bay
leaf, salt and 3 whole cloves garlic. Bring to a boil, reduce hat and
simmer until beans are tender, about 1 - 2 hours. Remove bay leaf and
garlic and discard. Prepare ditalini according to package directions until
al dente. Heat remaining 3 tablespoons olive oil in a large skillet and
add carrots, celery and onion. Saute until just tender. Add crushed
garlic, oregano, basil salt and pepper, stirring to combine. Reduce heat
to low and simmer 30 minutes. Add tomatoes and cook another 10 minutes.
Combine vegetable mixture with beans and mix well to combine. Serve
over
cooked ditalini.

Serving Ideas : Serve with plenty of Parmesan or Romano cheese.


* Exported from MasterCook *

Paste e Fagioli Alla DeAngelis

Recipe By :Jerry DeAngelis
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/8 pound pancetta -- chopped
1/8 pound prosciutto -- chopped
1 16 oz. can diced tomatoes
3 cloves garlic -- minced
2 tablespoons tomato paste
3 tablespoons olive oil
1 teaspoon oregano
1/2 pound ditalini
1 cup cannellini beans -- cooked
1 cup Parmesan cheese -- grated
salt and pepper -- to taste

Add the olive oil to a heavy bottomed non-reactive pot large enough to
hold all of the ingredients and 3 -4 cups of water. Add the chopped
Pancetta and the prosciutto if using it. Brown these ingredients for about
a minute, then add the garlic. Cook for another minute, then add the
tomatoes. Turn the heat up high and cook for 10 minutes, stirring every
few minutes. Add 4 cups of water and the tomato paste. Add the oregano and
salt and pepper to taste. Stir for 10- 20 seconds. Partially cover and let
this sauce cook for 30-45 minutes.

Add the pasta and the beans, turn the heat to medium and cook until for
another about 15-20 minutes.

Source:
"http://www.theartisan.com"

Serving Ideas : Serve in bowls and garnish with Parmesan cheese. Pour 1
tablespoon of olive oil onto each serving, mix and eat!

NOTES : A very simple way of preparing excellent beans is as follows: Add
2-3 cups of beans to a bean pot. Cover them with water enough to have at
least 1 inch of water over the beans. Place the covered pot into a 250
degree oven, and let the beans cook for 4-6 hours, checking every hour or
so to assure that the water has not evaporated and the beans do not burn.
Stir gently every hour or so. When the beans are a bit al dente, remove
from the oven, strain and put into a container for future use. At this
point you have unflavored beans which can be used in any number of dishes,
including the one here. If you can't wait to try them, put some in a small
bowl, add extra virgin olive oil, salt and eat while warm. Try to save a
cup for the Past e Fagioli. If you want a bit of flavor, add a sliced
onion to the beans and leave it there while cooking. Beans prepared in
this way serve as a basic ingredient for a variety of dishes.


* Exported from MasterCook *

Soup-Pasta E Fagioli

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound cannellini beans -- dry
6 quarts water
3 large potatoes
1 1/2 teaspoons rosemary
2 bay leaves
12 slices bacon -- cut into 1/2" strips
4 cloves garlic -- peeled
1/4 cup extra-virgin olive oil
1 medium onion -- chopped
2 medium carrots -- peeled and shredded
2 15 oz. cans plum tomatoes
salt
fresh ground black pepper
1 pound ditalini
Romano cheese -- grated

Soak beans according to package directions.
Pour 6 quarts of water into a tall, large pot. Add the drained beans,
potatoes, rosemary, and bay leaves. Bring to a roiling boil over high
heat, then adjust to a gentle boil. Let boil while preparing the sauteed
vegetables, about 25 minutes. Process the bacon and garlic to a paste in a
food processor, stopping once or twice to scrape down the sides of the
work bowl. Heat the oil in a large skillet over medium heat. Scrape in the
bacon-garlic paste and cook, stirring untli golden, about 5 minutes. Stir
in the onion and cook, stirring until translucent, about 4 minutes. Stir
in carrots and cook until the onion begins to brown, about 5 minutes. Add
the crushed tomatoes, bring to a boil, then lower the heat and simmer for
5 minutes.
Pour two ladles of the bean-cooking water into the skillet and bring to
a boil, then pour the contents of the skillet into the soup pot. Season
lightly with salt and pepper and bring to a boil. Cook until the beans are
tender, 45 minutes to 1 hour after adding the vegetables from the skillet.
Ladle about one-third of the beans, along with enough cooking liquid to
cover them into a baking dish or other shallow container where they will
cook quickly. Cool the beans until no longer steaming. Process the beans
and liquid in a food processor or blender and return the pureed beans to
the pot. Fish out the potatoes onto a plate and mash them coarsely with a
fork and return them to the pot. Cook 10 minutes to give the flavors a
chance to blend.
Let the soup rest off of the heat for 10 - 15 minutes before serving.
While the soup is resting cook the pasta separately. Be sure to cook until
very al dente. Drain thoroughly and stir into the soup. Let all rest for 5
minutes, then serve in warm soup bowls, with a drizzle of extra virgin
olive oil.

Source:
"Lidia's Italian-American Kitchen"

NOTES : If your going to serve some of the soup later do not put all of
the cooked pasta in at once, it will become mushy upon reheating.


* Exported from MasterCook *

Pasta e Fagioli al Teno Tenor's Pasta and Beans

Recipe By :Michael J.Begley

Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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1 pound sweet Italian sausage
1/4 pound bacon or pancetta -- chopped
1 pound ground beef
2 onions -- chopped fine
2 stalks celery -- diced
2 cloves garlic -- minced
4 cups chicken stock
1 8 oz. can tomato sauce
2 19 oz. cans cannellini beans -- drained
1 15 oz can red kidney beans -- drained
1 14 oz can diced tomatoes -- drained
1/2 teaspoon white pepper
1 teaspoon dried ground thyme
1 teaspoon dried rosemary
2 teaspoons dried basil
12 ounces ditalini
1 cup orzo -- cooked
1 carrot -- shredded
Parmesan cheese -- for garnish
chopped fresh basil -- for garnish

Place a large, heavy soup pot, over medium heat. Cook the sausage links
with a small amount of water, covered, until the sausage has browned,
about 10 minutes.
Remove sausages to a plate and let cool. Once cooled chop into pieces
and then use a food processor to finely ground the sausage pieces. Brown
the bacon/pancetta in the same pot as used for the sausage links, using a
little olive oil if necessary. When the bacon/pancetta is browned, not
crisped, add back to the pot the chopped sausage and ground beef, and cook
until both have browned, about 15 minutes.
Next add the onions, celery, and garlic; cook 5 minutes, stirring
constantly. Add the stock and skim (recommend use of a gravy separator) to
remove excess fat. Continue to cook at a simmer for about 10 to 15
minutes. In a food processor, blend tomato sauce with 1 cup cannellini
beans until smooth. Pour the mixture into the pot then add the remaining
cannellini beans, kidney beans, tomatoes and herbs. After 5 minutes, add
the pasta and simmer for 20 minutes.
Add the orzo and carrots and simmer for an additional 10 minutes. Add
more water or stock if necessary to produce a thick stew like consistency.

Source:
"Calling All Cooks"

Serving Ideas : Serve with grated Parmigiano and chopped basil.



* Exported from MasterCook *

Pasta E Fagioli Fredda

Recipe By :Anna Tasca Lanza
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cranberry beans
1 red onion -- coarsley chopped
1 carrot -- coarsley chopped
2 stalks celery -- coarsley chopped
salt and pepper to taste
1 1/2 cups ditalini pasta
1/4 cup olive oil
2 tablespoons Italian flat-leaf parsley
cayenne pepper

Soak beans overnight in cold water to cover. Drain.
In a large saucepan add the beans, enough water to cover by 1 inch,
onion, carrot and celery. Cover and simmer until beans are nearly tender,
about 1 - 2 hours.
Puree three quarters of the beans in a blender or food processor,
return to the pan and season with salt and pepper. Remove from heat and
set aside.
Cook pasta according to package directions until al dente. Drain and
add to beans. Ladle into bowls, drizzle with olive oil and sprinkle with
parsley. Serve at room temperature.



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