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.
Pasta e Fagioli
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Pasta Fazool: Pasta e Fagioli, Italian Cooking Video - Gianni's North Beach
Pasta fazool, or pasta e fagioli, is a healthy and inexpensive peasant dish. You can have this one-pot meal that packs lots of flavor and goodness on your table in less than an hour.
Pasta e fagioli is made all over Italy and varies from region to region. One big difference is that mine has no meat. Up north they usually add pancetta to the aromatics as the base of the soup. Some people like to add tomato puree. Some people don't add tomato, they like a white pasta fazool.
Mine has a light pink hue. I use a little tomato puree. Make it any way you like it, just don't make it the way they do at Olive Garden.
The creamy beans and pasta are bathed in a savory light broth enhanced by the sharpness of the pecorino and the mellow olive oil. Pasta fazool will warm you and fill you up. Make extra so you can eat it again the next day.
Complete text recipe:
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Meet 94yr old poet and maccheroni maker Angela from Sicily! | Pasta Grannies
94 year old Angela from San Marco d'Alunzio in Sicily shares her poetry and recipe for maccheroni with a lamb sauce.
A note on the word 'nipote' which in Italian means nephew, niece, and grandchild. In English there isn't a collective noun for nephews and nieces (well there is, but it's newly invented and I don't like it), so I've kept to nephews for brevity in the subtitles.
For the pasta: halved quantities: 500g semola rimacinata, 3 eggs, about 50ml of water
For the lamb sugo: 4 lamb chops, carrot, celery stick, onion, all finely diced, 2 bayleaves, up to 2 tablespoons white wine vinegar (be careful- vinegars vary in taste and can be very strong!), 400ml passata, salt.
PASTA E FAGIOLI eat like Bud Spencer pasta & beans made in Italy! AUTHENTIC RECIPE
Bud Spencer has taught us that nothing beats a proper plate of pasta e fagioli (pasta & beans), a traditional one-pot meal from Southern Italy. Here is how to prepare it the original way:.pasta e fasul (as they say in Napoli) is part of the so called cucina povera - poor man's cuisine. But the taste is richer than Elon Musk! And it is amazingly easy to prepare with few ingredients (but quality ingredients).
In this video tutorial you will easily understand all important cooking steps, and all ingredients are displayed including quantities.
For any questions please ask me viamthe comments function!
Copyright by Marco Dilenge
#pastaefagioli #pastaandbeans #pastafazool
Pasta e Fagioli, with secret ingredients - Ivo 's Best Ever
Get ready to make the absolute, best ever, Pasta e Fagioli. I share my very own special recipe, and key ingredients, to make the very best of Italian comfort food!! Here's my version of the classic Pasta e Fagioli - can't wait to share this with you.
Ivo’s special “Pasta e Fagioli” – best ever!!
Time: 1 hr or less
Feeds 4 - 6 people
Ingredients:
• 4 – 5 TBSP Extra Virgin Olive oil (EVOO)
• 1 garlic clove, minced
• 1 medium onion, sliced thin then diced
• 1 carrot, diced
• 1 medium potato, diced into ½” cubes
• 1 celery rib, diced
• ½ cup diced pancetta (alternate: prosciutto)
• 1 litre chicken broth (alternate: Vegetable broth)
• 1 ½ litres water
• 2 cans romano beans (can size is 540 ml or 19 oz) - ½ can puréed, 1 ½ can left whole
• 200 gm pasta, Ditali preferred (i.e. small tubes) (or substitute with pasta elbows)
• Salt to taste
Instructions and Directions:
• In a medium size pot, add EVOO and add minced garlic – cook on med heat for 30 seconds
• Then add the onion and saute for ~3 mins, on medium heat
• Then add carrot, celery, potato, and pancetta, saute on medium heat for ~5 mins, stirring regularly
• Then add chicken broth and water, cook on high, and bring to a boil
• Add puréed beans and whole beans, add salt to taste, cook on high and bring to a vigorous boil
• Then add pasta noodles (ditali), stir occasionally, and cook on high heat, till “aldente”
• Enjoy
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Pasta e Fagoli, with secret ingredients - Ivo 's Best Ever