Modern Pasta E Fagioli Recipe - Cooking Index
Modern Pasta E Fagioli Recipe - Cooking Index
| 2 cups | Cooked kidney or borlotti beans | |
| 4 tablespoons | Virgin olive oil | |
| 4 oz | Pancetta - cut 1/8" dice | |
| 1 oz | Red onion - finely chopped (medium) | |
| 4 | Garlic cloves - thinly sliced | |
| 1/4 cup | Finely-chopped flat-leaf parsley | |
| 1/2 cup | Basic Tomato Sauce - (see recipe) | |
| 1 cup | Chicken stock | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1/2 x | Basic Fresh Egg Pasta - (see recipe) | |
| 4 oz | Extra-virgin olive oil |
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
Puree beans in a food processor until smooth and set aside.
In a soup pot, saute pancetta and onion in virgin olive oil until translucent, about 7 to 8 minutes. Add garlic and parsley and cook 3 to 4 minutes until garlic is light brown. Add bean puree, Basic Tomato Sauce and chicken stock and bring to a boil. Simmer 5 minutes and season with salt and pepper.
Roll and cut the Basic fresh egg pasta dough into tagliatelle and break into 2-inch long pieces. Drop broken pasta into boiling water and cook until al dente, 45 to 60 seconds. Drain in a colander over sink and pour into the soup mixture. Stir to mix well. Serve hot or cold, drizzle with 1 ounce extra-virgin olive oil over top.
This recipe yields 4 to 6 servings.
Source:
MOLTO MARIO with Mario Batali - (Show # MB-5643) - from the TV FOOD NETWORK
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