How to make the Pasta e fazool:
Put 2 qts. of water in a pot; use very little salt since, as the water
evaporates, the salt will intensify. Add the beans and simmer with pot
covered till ready. Finely chop the lard, onion, garlic, parsley and
tomato.
Saute in oil over medium heat until the lard has melted and the vegetables
begin to get tender. Set aside. When the beans are done, add the soffritto, bring to a boil and add the pasta, stir and let it cook
until the pasta is al dente (about 8 min.). Add more hot water
or broth if you feel it is getting too dense. When the soup is ready,
add a pinch of freshly ground pepper and 2 tbs. Parmigiano. Serve with
the remaining Parmigiano.
Note 1:
Before adding the pasta, yuo may pass about half the beans through a
food mill and return resulting puree to the broth.
Note 2:
The soffritto may be eliminated. When cooking the beans, add the
crushed clove of garlic, the onion, tomato, parsley and olive oil when
the beans are almost done.
Note 3:
You can also use other types of beans such as cannellini, navy beans,
etc.
Note 4:
If you use dry beans, you must soak them overnight.
Note 5:
Practically every region of Italy has its own version of Pasta e
Fagioli.
Note 6:
Pasta e fagioli is also known as pasta fazool, and many other variations on the spelling, that derive from the various local dialect of the Italian regions.
Recipe courtesy of The Italian Trade Commission.
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