Friday, June 17, 2011

Pasta E Fagioli....Pasta And Beans

Pasta e fagioli must be one of the most popular dishes in Italy. It is what it says it is...pasta and small white beans. The ultimate family meal. It is cheap, and it is nourishing because of the beans and filling because of the pasta.
In the United States of America, Pasta e Fagioli is very much eaten amongst the Italian-American community specially those originating from Sicily and Naples. They call it "Pasta e Fazool". Even Dean Martin in his song " That's Amore " mentions it.  If you would like to hear the song and see the video with Dean Martin and Jerry Lewis please follow the link...Jerry Lewis was my favorite commedian when I was little.
http://www.youtube.com/watch?v=rtmsIq0-T54&feature=grec_index
File:Pasta fagioli.jpg
Pasta E Fagioli With Tomato
Courtesy Of Wikipedia On Google.
File:Pasta e fagioli rapida.jpg
Pasta E Fagioli Without Tomato
Courtesy Of Widipedia On Google.

As you can see from the above two photos Pasta e Fagioli can be made both ways.  With tomatoes we have an added expense.  Oh yes, when times are hard, every cent counts.
So, to make Pasta e Fagioli without tomatoes you will need:
Serves 3
-  200 gms of dry white small white beans soaked in water overnight.
-  100 gms of dry small cut twisted egg noodles (better if they are home made) or tubular short cut dry pasta.similar to photo on the right above.
-  Fresh or dried sage finely cut.
-  2-3 cloves of garlic finely chopped.
-  1 bouillon cube of mixed vegetables.
-  1 boullion cube of braized beef (vegetarians omit this cube and add two vegetable cubes).
- Extra virgin olive oil
-  Salt and freshly ground black pepper.
Method:   
The following method is the way I prepare this dish.
-  Cook the white beans in lots of water with the two cubes. Cooking time depends on the quality of the dried beans. Usually one hour, low heat covered.
-  Drain reserving 1 liter of the cooking liquid.  If the remaining liquid is not enough add plain water.
-  Divide the beans in two, purée half the quantity and keep the other half whole.
-  Add some liquid to the purée and then add the rest the of the whole beans. 
-  Mix to get a homogenious mixture. Set aside.
-  In a small skillet, fry the sage, and garlic in the olive oil.
-  Add to the bean mixture, stir, add the 1 liter of the reserved liquid  and bring to a boil.
-  Add the pasta and cook until they are al dente.  If the pasta is dry, cook about 10 minutes.  If the pasta is fresh but dried, boil for 5 minutes.  If the pasta is fresh  home made, cook for 2 - 3 minutes.
-  Season with salt and freshly ground black pepper, and serve in a cereal type bowl.









Note:  This dish is delicious hot, tepid, or even cold.
Bon Appétit,
Stelio.
Read more: http://www.blogdoctor.me/2007/02/expandable-post-summaries.html#ixzz1QI9F1mh2