Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
shain

Pasta e fagioli

Recommended Posts

There are two ways in which I make this dish, in first one, listed here, I use one pot to cook the vegetables and beans together. In the other I dice the vegetables and lightly saute them separately in butter. In both the vegetables are blended. The first version has a cleaner flavor, the second a slightly browned, heartier one. I'm not sure which I like better. 

 

Ingredients:

 

  • 450 g dried brown Borlotti beans, soaked overnight 
  • 2 onions cut into quarters (250-300 g)
  • 1 large carrot or two small, peeled and halved (150-200 g)
  • 3 medium-sized celery branches, with leaves, halved
  • 2 rosemary branches + a few leaves to serve
  • A small sage branch
  • 1 teaspoon fennel seeds or anise seeds
  • 2.5 teaspoons of salt
  • 6 garlic cloves
  • 2-3 teaspoons "nutritional yeast" (if not using stock) 
  • Black pepper,  generously
  • One or two tablespoons of lemon juice
  • About 400 g small hollow pasta, such as: Ditalini (rings) or Gnocchini (small shells)
  • 1 teaspoon salt

To serve:

  • Olive oil, use an aromatic one
  • Plenty of black pepper
  • Grated parmesan/pecorino  cheese (optional, prefer a nutty cheese over a sharp one)
  • A few rosemary leaves

 

preparation

  • In pressure cooker, place the beans, onions, carrots, celery, rosemary, sage, fennel seeds, garlic yeast and salt.
  • Cover with stock or water.
  • Cook until the beans are tender (about 25 minutes under high pressure). 
  • Remove the rosemary and sage branches and discard them.
  • Remove a third of the beans, along with any vegetable, and blend smooth.
  • Mix back with the whole beans. 
  • Add a little water if the dish is too thick.
  • Add black pepper generously and a spoon or two of lemon juice.  Add more salt if needed.

To serve:

  • Heat well. 
  • Add pasta to each dish. 
  • Drizzle with aromatic olive oil, sprinkle with some ground black pepper, a few rosemary leaves, and parmesan cheese.

IMG_20180119_210325.thumb.jpg.bdd341fa546d6df1a46336707e211755.jpg


Edited by shain (log)
  • Like 2
  • Thanks 1

Share this post


Link to post
Share on other sites
31 minutes ago, shain said:
  • IMG_20180119_210325.thumb.jpg.bdd341fa546d6df1a46336707e211755.jpg

 

Boy, that looks really great!

HC

  • Like 1

Share this post


Link to post
Share on other sites

It looks okay, but the recipe is wanting.

 

How is the pasta cooked?  It certainly doesn't go in the pressure cooker with the beans.

 

I'm not a fan of whole rosemary leaves as garnish; is anyone?

Share this post


Link to post
Share on other sites
3 hours ago, weinoo said:

I'm not a fan of whole rosemary leaves as garnish; is anyone?

 

I'm not - pretty but quite dominating. I treat it more like bay and use whole sprigs removed after they have served a purpose. I'm fortunate to have bushes of different varieties with varying intensities. I do like the itty bitty blue/lavender flowers as a tasty garnish


Edited by heidih (log)
  • Like 2

Share this post


Link to post
Share on other sites
4 hours ago, weinoo said:

It looks okay, but the recipe is wanting.

 

How is the pasta cooked?  It certainly doesn't go in the pressure cooker with the beans.

 

I'm not a fan of whole rosemary leaves as garnish; is anyone?

 

I've tried to keep the recipe brief. The pasta is cooked separately, in salted water, until done to your liking. I go as al dente as I like for any other pasta dish. 

 

I'll admit of having very little aversion to rosemary at all, and I find the flavor of the leaves from my plant quite delicate in winter. 

So yeah, feel free to skip them, that's a recipe, not a legal contract xD

  • Thanks 1
  • Haha 1

Share this post


Link to post
Share on other sites
41 minutes ago, heidih said:

I do like the itty bitty blue/lavender flowers as a tasty garnish

That's a great idea. It will take a month or two before my plant flowers, but I'll try and remember using it. 

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Recently Browsing   0 members

    No registered users viewing this page.

×