creamy PASTA E FAGIOLI the Italian way
Pasta e Fagioli…the real Italian way…with a little help from my Italian friend and food writer, Stefano Caffarri from Felicetti Pasta
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Pasta Fagioli Soup | Hearty & Nutritious Fall Recipes
Pasta Fagioli Soup Recipe:
This Pasta Fagioli Soup, also known as Pasta e Fagioli Soup is hearty, comforting, and loaded with nutrients and fiber. This recipe is absolutely perfect for cold season since it is packed with ingredients that you can feel really good about. It is super filling thanks to the addition of pasta, beans, and loads of veggies! Enjoy for lunch or dinner.
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I’m Sara Lynn Cauchon also known as The Domestic Geek! My goal is to help you eat well and live better with easy and delicious weekly recipes! I’m dishing our new videos every Monday and Thursday!
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How to Make Pasta and Bean Soup from Lucca | Pasta Grannies
People from Tuscany love their beans! And here Giovanna shares her recipe using special red beans called 'rossi di Lucca' with home made pasta. It's called 'tagliolini sui fagioli' - and it's delicious.
See you next Thursday for another scrummy helping of Pasta Grannies!
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Pasta e fagioli: originale vs. gourmet - Aurelio Barattini e Cristiano Tomei
È uscito ORIGINALE & GOURMET: il primo libro di ItaliaSquisita ???????? La pasta e fagioli è una ricetta della tradizione contadina italiana, con tantissime varianti anche all'interno di una stessa regione. In questo caso ci troviamo in Toscana, per la precisione a Lucca, in compagnia di due autentici maestri, Aurelio Barattini dell'Antica Locanda di Sesto e Cristiano Tomei patròn del ristorante L'Imbuto.
Barattini presenta una ricetta classica, con grande attenzione per le materie prime e procedimenti impeccabili. L'istrionico Tomei, invece, ci accompagna alla scoperta di una rivisitazione che stravolge letterlmante l'aspetto e la consistenza del piatto pur utilizzando gli stessi ingredienti della tradizione. Originale vs. gourmet, come sempre a voi l'ultima parola!
In collaborazione con Pastificio Felicetti
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Texas-Style Italian: Smoked Ham Hock Pasta Fagioli (The Perfect Cold Weather Dinner)
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a few glugs of olive oil
1 white onion, diced
5 garlic cloves, chopped
1 head of celery, diced
1 bay leaf
2 sprigs of thyme
1 Parmesan rind
1 smoked ham hock
4 cups of chicken stock (or water)
additional water, as needed
8 ounces of dried white beans
about 6 to 8 ounces of ditalini, tubetti, or a similar small pasta shape
salt and pepper
fresh soft herbs, chopped up, to finish (parsley, chives, basil, chervil, etc.)
Place a dutch oven over medium heat. Add enough oil to coat the bottom of the pot. Add the onion, garlic and celery, then season it with salt and pepper and sauté it for about 5 minutes, or until it is sweated out. Add the bay leaf, thyme, parmesan, ham hock, chicken stock, and additional water to just barely submerge the hock. Bring it to a simmer, then cover it and simmer on low until the ham hock is tender to the touch and starting to easily pull from the bone -- about 1 to 1 1/2 hours.
Add the beans, and simmer, covered, adding more water as needed, until the beans are tender -- about 2 hours or so, but it will REALLY depend on your beans. Once the beans are cooked, taste the broth for salt and season to taste -- it should taste like a well-seasoned broth that you are ready to drink.
Remove the ham hock, discarding any fat, skin and bones. Remove the thyme stems and bay leaf as well. Pull the meat (once it is cooled) and add it back to the pot. Bring back to a simmer, then add the pasta and cook it until it is just al dente, adding more water as needed to make sure it has some broth to it, and is not a stew.
Serve immediately, topped with fresh herbs.
Cook until cooked, then taste again for seasoning.