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Modern Pasta E Fagioli

Courses: Main Course
Serves: 4 people

Recipe Ingredients

2 cups 320g / 11ozCooked kidney or borlotti beans
4 tablespoons 60mlVirgin olive oil
4 oz 113gPancetta - cut 1/8" dice
1 oz 28gRed onion - finely chopped (medium)
4   Garlic cloves - thinly sliced
1/4 cup 10g / 0.4ozFinely-chopped flat-leaf parsley
1/2 cup 118mlBasic Tomato Sauce - (see recipe)
1 cup 237mlChicken stock
  Salt - to taste
  Freshly-ground black pepper - to taste
1/2   Basic Fresh Egg Pasta - (see recipe)
4 oz 113gExtra-virgin olive oil

Recipe Instructions

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.

MOLTO MARIO with Mario Batali - (Show # MB-5643) - from the TV FOOD NETWORK


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