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Correo Electrónico
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Raciónes: 2
Ingredientes
- 100g (4 oz.) pancetta
- 2 or 3 garlic cloves, slightly crushed
- A sprig of fresh rosemary
- A peperoncino (optional)
- Olive Oil
- 3-4 canned tomatoes, plus a bit of juice
- 500g (1 lb.) (or one large can) cannellini beans, pre-boiled or canned, drained
- Water or homemade broth
- 500g (1 lb.) ditali or other soup pasta (see Notes), parboiled
- Salt and pepper, to taste
- Grated pecorino cheese
View Full Recipe at Memorie di Angelina
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 982g | |
| Recipe makes 2 servings | |
| Calories 273 | |
| Calories from Fat 87 | 32% |
| Total Fat 9.71g | 12% |
| Saturated Fat 3.17g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 2110mg | 88% |
| Potassium 1251mg | 36% |
| Total Carbs 33.54g | 9% |
| Dietary Fiber 7.9g | 26% |
| Sugars 23.84g | 16% |
| Protein 17.0g | 27% |
Comentarios
12 de Enero de 2013This dish brings back memories! Growing up Irish/Scottish we NEVER even knew about this delish dish - as a kid I used to wangle an invite to my Italian girlfriend's house on Friday eves for the meatless version of this dish - I was crazy about the pastafazooool! I watched her Mom read the recipe off the back of the Ronzoni box...LOL! Thank God my favorite Aunt married a Sicilian & a whole world of great authentic Italian cooking opened up for me - Eggplant (what's that?), the GOOD bread, the GOOD cheese, the GOOD oil, etc. etc. They taught me passion for good food & creating a beautiful & delicious dish. I'm proud to say that, because of my Uncle Joe & Aunt Franny, everyone says that I am one of the best cooks in my circle of friends - including the real Italians!
%3C/p%3E%3Cp%3EDirections%3C/p%3E%3Cp%3EFry%20the%20pancetta,%20cut%20up%20into%20cubes%20or%20lardons,%20in%20olive%20oil%20until%20just%20beginning%20to%20brown,%20then%20add%20the%20garlic%20cloves%20and%20rosemary.%20(You%20can%20also%20add%20a%20peperoncino%20at%20this%20point%20if%20you%20like%20some%20spice.)%3C/p%3E%3Cp%3EJust%20when%20you%20start%20to%20smell%20the%20garlic%20and%20rosemary,%20add%20the%20canned%20tomatoes,%20which%20you%20should%20crush%20in%20your%20hands%20as%20you%20add%20them%20to%20the%20pot.%20(I%20just%20add%20one%20or%20two%20plus%20a%20little%20juice,%20just%20enough%20to%20lightly%20color%20the%20soup%20and%20add%20a%20little%20flavor)%20and%20simmer%20until%20the%20tomatoes%20have%20separated%20from%20the%20oil.%3C/p%3E%3Cp%3EThen%20add%20your%20cannellini%20beans,%20allow%20them%20to%20simmer%20for%20a%20minute%20or%20two%20to%20insaporire%20(absorb%20the%20flavors%20of%20the%20tomato%20and%20other%20ingredients)%20and%20then%20add%20water%20(or%20broth)%20and%20partially%20cooked%20pasta%20(see%20below).%3C/p%3E%3Cp%3EContinue%20simmering,%20squashing%20some%20of%20the%20beans%20against%20the%20side%20of%20the%20pot%20so%20that%20they%20%E2%80%98melt%E2%80%99%20into%20the%20liquid%20and%20thicken%20it,%20until%20the%20pasta%20is%20fully%20cooked.%3C/p%3E%3Cp%3EI%20like%20to%20mix%20in%20a%20bit%20of%20grated%20pecorino%20cheese%20to%20enrich%20the%20soup%20before%20serving.%20Serve%20topped%20with%20you%20choice%20of%20additional%20grated%20cheese,%20freshly%20ground%20pepper%20and/or%20un%20filo%20d%E2%80%99olio.%3C/p%3E%3Cp%3ENOTES:%20There%20are%20nearly%20endless%20variations%20to%20this%20dish,%20beginning%20with%20the%20proportions.%20You%20can%20add%20more%20or%20less%20of%20each%20ingredient%20according%20to%20you%20taste,%20which%20is%20why%20measurements%20for%20this%20thing%20are%20almost%20senseless,%20except%20as%20a%20starting%20point.%20If%20you%20prefer%20a%20vegetarian%20dish,%20you%20can%20omit%20the%20pancetta,%20which%20I%20often%20do.%20And%20if%20you%20wish%20to%20%E2%80%98veganize%E2%80%99%20it,%20don%E2%80%99t%20use%20cheese%20either.%20Or%20you%20can%20use%20crumbed%20sausage%20meat%20instead%20of%20the%20pancetta,%20if%20you%20want%20some%20meat%20flavor%20but%20can%E2%80%99t%20find%20pancetta.%20Salt%20pork%20also%20works%20well,%20as%20does%20something%20called%20%E2%80%98country%20ham%E2%80%99.%20Regular%20cooked%20ham,%20however,%20does%20not%20give%20you%20the%20right%20flavor%20for%20this%20dish,%20IMHO.%20You%20can%20make%20the%20soup%20even%20meatier%20by%20using%20broth,%20but%20I%20find%20that%20with%20all%20the%20other%20flavors%20going%20on,%20water%20is%20not%20only%20acceptable%20but%20preferable.%20If%20you%E2%80%99ve%20made%20the%20beans%20yourself,%20do%20use%20the%20cooking%20water%20from%20the%20beans,%20which%20have%20wonderful%20flavor.%3C/p%3E%3Cp%3EYou%20can%20also%20use%20other%20kinds%20of%20beans.%20In%20fact,%20just%20about%20any%20legume%20could%20do,%20although%20most%20typical%20would%20be%20a%20bean%20like%20pinto%20or%20cranberry%20beans.%20Chickpeas%20are%20wonderful%20in%20this%20dish,%20in%20which%20case%20you%20will%20have%20made%20a%20pasta%20e%20ceci.%20In%20our%20family%20pasta%20and%20lentils%20are%20typically%20made%20a%20different%20way,%20as%20a%20pasta%20asciutta%20rather%20than%20a%20soup,%20but%20you%20might%20want%20to%20try%20it%20made%20this%20way%20and%20see%20what%20it%E2%80%99s%20like.%20By%20the%20way,%20canned%20beans%20are%20perfectly%20acceptable,%20but%20do%20remember%20to%20drain%20and%20wash%20them%20well.%20The%20canning%20liquid%20would%20otherwise%20give%20the%20dish%20an%20%E2%80%98off%E2%80%99,%20artificial%20taste.%20One%20legume%20that%20I%20would%20not%20try%20this%20way%20are%20peas;%20their%20flavor%20is%20too%20delicate%20to%20stand%20up%20to%20such%20a%20robust,%20rustic%20treatment.%20Try%20instead%20this%20delicate%20pasta%20e%20piselli%20dish%20with%20just%20onions,%20parsley%20and%20broth.%3C/p%3E%3Cp%3EAnd,%20of%20course,%20the%20choice%20of%20pasta%20can%20vary,%20although%20small,%20stubby%20pastas%20work%20best.%20I%20personally%20like%20ditali%20(as%20shown%20above)%20but%20small%20shells%20or%20%E2%80%98elbows%E2%80%99%20would%20work%20well.%20In%20Italy,%20it%20is%20very%20common%20to%20use%20the%20odds%20and%20ends%20of%20different%20pastas%20you%20have%20around,%20called%20pasta%20mista%E2%80%93it%E2%80%99s%20a%20great%20way%20to%20use%20up%20those%20last%20few%20pieces%20of%20pasta%20that%20inevitably%20wind%20up%20at%20the%20bottom%20of%20the%20box.%20Collect%20them%20in%20a%20towel%20or%20bag,%20then%20smash%20them%20with%20meat%20pounder%20or%20the%20back%20of%20a%20skillet%20to%20reduce%20them%20all%20to%20about%20the%20same%20small%20size.%20Some%20recipes%20call%20for%20adding%20the%20pasta%20directly%20to%20the%20soup%20pot%20without%20pre-cooking%20them.%20If%20you%20do%20that,%20however,%20be%20careful;%20I%20find%20that%20the%20pasta%20inevitably%20sticks%20to%20the%20bottom%20of%20the%20pot%20and%20can%20burn.%20And%20be%20sure%20to%20add%20quite%20a%20bit%20extra%20water%20as%20the%20pasta%20will%20absorb%20it%20readily%20as%20it%20cooks.%3C/p%3E%3Cp%3EYou%20can%20also%20make%20a%20milder,%20more%20%E2%80%98refined%E2%80%99%20dish%20by%20making%20a%20different%20kind%20of%20flavoring%20base%20or%20soffritto%20of%20onion,%20carrot%20and%20celery%20rather%20than%20garlic,%20rosemary%20and%20red%20pepper,%20in%20which%20case%20you%20can%20substitute%20parmesan%20for%20the%20pecorino.%20Personally,%20I%20prefer%20this%20heartier,%20earthier%20version.%3C/p%3E%3Cp%3EBut%20even%20if%20this%20dish%20can%20be%20highly%20personalized,%20there%20are%20some%20limits%20beyond%20which%20you%20are%20killing%20the%20%E2%80%98spirit%E2%80%99%20of%20the%20dish%20and,%20as%20I%20mentioned,%20this%20soup%20is%20all%20too%20often%20subject%20to%20culinary%20abuse%20abroad.%20An%20authentic%20pasta%20e%20fagioli%20should%20not%20be%20brothy,%20as%20you%20will%20often%20see%20when%20this%20and%20other%20pasta%20and%20legume%20dishes%20(including%20minestrone)%20are%20made%20outside%20Italy.%20Rather,%20you%20should%20end%20up%20with%20a%20thick%20soup%20that%20is%20almost%20a%20stew.%20And%20ignore%20recipes%20that%20use%20this%20soup%20as%20a%20dumping%20ground%20for%20all%20sorts%20of%20extraneous%20dried%20herbs%20or%20overwhelm%20the%20other%20flavors%20with%20too%20much%20tomato.%20And%20this%20recipe,%20supposedly%20from%20the%20Olive%20Garden%20restaurant%20chain,%20is%20a%20true%20monstrosity,%20more%20of%20a%20bad%20chili%20than%20an%20Italian%20soup.%3C/p%3E%3Cp%3EPasta%20e%20lenticchie%20(Pasta%20and%20lentils)%3C/p%3E%3Cp%3EPasta%20e%20ceci%20(Pasta%20and%20chickpeas)%3C/p%3E%3Cp%3EPasta%20e%20piselli%20(Pasta%20and%20peas)%3C/p%3E){kind=link}