Pasta E Fagioli

Recipe Ingredients

2 tablespoons	30ml	Pork fatback - slightly softened,
		And mashed into a paste
2 tablespoons	30ml	Extra-virgin olive oil - plus
1/4 cup	59ml	Extra-virgin olive oil - to drizzle
1/4 cup	36g / 1.3oz	Finely-chopped Italian parsley
1 cup	62g / 2.2oz	Spanish onion - finely chopped (medium)
2 tablespoons	30ml	Tomato paste
2		Brown Chicken Stock - (see recipe)
3 cups	480g / 16oz	Cooked borlotti beans - may sub kidney beans
2 cups	474ml	Pieces of raw pasta left over from
		Making tortellini or pappardelle
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a Dutch oven, heat the pork fat and olive oil over high heat until it is almost smoking. Add the parsley and the onions and cook over high heat, until they are browned and soft, about 8 to 10 minutes.

Stir in the tomato paste and cook over medium heat 10 minutes. Add the Brown Chicken Stock and the cooked beans and bring to a boil. Add the pasta pieces and cook 5 or 6 more minutes. Remove from heat and allow to rest 10 minutes.

Divide among 6 serving bowls, drizzle with remaining oil and serve.

This recipe yields 6 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2B05) - from the TV FOOD NETWORK

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