Newsgroup: it.hobby.cucina
Titolo: Pasta fazool

My Thai wife made pasta fazool for me. No cannelini, so she uses Great
Northern white beans. Orrechiette al dente, onion, garlic, anchovy,
sausage. It was really good, but not exactly the way I remember it. I'd
appreciate a simple recipe I can give her for next time. Thanks!
 
-- 
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: 
https://www.woundedwarriorproject.org/
 
http://anymarine.com/
 
http://www.specialops.org/
 
http://www.helpforheroes.org.uk/
 
You are not forgotten. Thanks ! !  ~Semper Fi~

 appreciate a simple recipe I can give her for next time. Thanks!
 
you know how many pasta e fagioli you can have ? Ten thousand and
more! LOL I like this, little different ;
Use pinto beans or red beans or even black beans. Cook the beans after
soaked for 1 night with one small onion some sage and some bayleaf.
Cook those until tender. Then prepare a "battuto" with lard, or
lightly smoked bacon minced fine, 1 big onion,  2 celery stick ,3
garlic, cloves 2 rosmary rigs , 2 carrot or parsinp, a bit of ginger.
If you have  100 g prosciutto crudo, even country ham is good ,minced
fine. Let this things slowly braise in olive oil until golden brown.
Add the beans, add enough water to make a suop for 700 g of cooked
beans make 1 l of water. Thern as soon as the water boil take half of
the beans and broth an blend it in a mixer . Make a good cream. Put
back in the pot add 1 kg of fresh mussel. Let them open, discard the
shells ad keep the mussel apart so they do not overcook,. Put some
fresh maltagliati or fresh orecchiette in the broth and let it simmer
until al dente cooked. Put back the mussel and a bunch of fresh
shrimps, deveined and cleaned tail out but with heads on. Let that
those became slightly opaque but not completely cooked serve with a
mix of fresh italian flat parsely and cilantro, fresh fresno chiliies
or thai chillies minced fine and a good spoon of extra virgin olive
oli. If you do not have it use a dizzle of toasted sesame oli or
toasted peanuts oil. Wonderful!

 appreciate a simple recipe I can give her for next time. Thanks!
 
please do not fart near fire
 
 
 
-- 
http://nevecane.wordpress.com
 
http://screanzatopo.wordpress.com
 

 please do not fart near fire
 
PROOOOOOOOOOOOT


ecco appunto



Please, Be care of environment
use your farts instead of fossil fuels!
 
Paolo
 


quote, dick if I quote!


 I'd appreciate a simple recipe I can give her for next time. Thanks!
 
Something less fancy than the recipe Luca posted: soak your beans overnight, 
I prefer borlotti but you may want to follow your taste, then boil them in 
slightly salted water. Heat some spoons of EVO oil in a tall pan and add 
about 1/4# of diced unsmoked bacon (go for regular if you can't find 
unsmoked) and a minced white onion and let it cook over low. This is how I 
usually do it but you can add up to this soffritto, from celery stalks to 
finely minced carrot to shallot. During winter my granny used to add 
shredded pork sausage (not the italian sausages you have there, just pork, 
pork fat, salt and pepper). When the onion gets transparent add the beans 
and let them go a few minutes with the other ingredients, always over low, 
then add some of the water the beans cooked in: this is a recipe for about 4 
persons, so dose the amount of water accordingly. It must not be thick since 
pasta will later absord liquid, but don't exagerate. Once the beans and 
their water are in the pan, add some freshly ground pepper and salt to 
taste. You can also add herbs now, I usually add just some minced parsley, 
and sometimes a couple hot peppers end up in the pan. I know you'll be using 
a good number of those ;)
A way to avoid a too runny or too thick pasta e fagioli is to add few water 
initially, just the amount needed to keep the beans from sticking to the 
bottom of the pan while they cook, and then add enough water to reach the 
right amount when it's almost time to add the pasta: then bring the fire to 
medium, wait for the soup to return to boiling and add the pasta. Use the 
pasta format you prefer: I never used orecchiette but they make sense, I 
usually go for ditali/ditalini.
Quantities are scarcely indicated since I don't measure ingredients when 
preparing this recipe, and some ingredients can vary: take the bacon, for 
example, it can be substituted by a similar quantity of ham hock but be 
careful since ham hocks tend to be saltier than bacon, expecially saltier 
than unsmoked bacon (pancetta). The cooking water of the beans can also be 
substituted with a broth, better beef (also made with just bones if you 
don't want boiled beef around) than chicken IMHO.
This is a simple recipe and requires such common ingredients that I almost 
always have them all at hand. 
 
 

 ha scritto nel messaggio 
news:j7jv6t$adu$1...@dont-email.me...

Siete 'na poesia...!!! :D 
 

 Siete 'na poesia...!!! :D
 
Versi ricchi di atmosfera!
 
-- 
 
Garfield_pll
Groucho, Margot e Oona
 
http://tinyurl.com/3cyogdu
 
 
"Al difuori del cane il libro è il miglior amico dell'uomo.
Al didentro del cane c'è troppo buio per leggere." (Groucho Marx)

 --http://nevecane.wordpress.comhttp://
screanzatopo.wordpress.com
 
 


 
 
Temo che ti sei dimenticato di aggiungere... "da fogna di New York"... :-)  

 Forza Napoli
 
http://www.youtube.com/watch?v=Pl2EshSdVAQ
 
 
-- 
pietro c
 
www.maradagal.blogspot.com
 

 more! LOL I like this, little different ;
 
Thanks, Luca. We both like black beans, mussels and shrimp, so that sounds
good.


 Something less fancy than the recipe Luca posted:
 
Thanks, Villi. That sounds easy, and we always have Thai chile peppers.


 Cessandina è con te
 
rimu, mavafangulo, va
