Newsgroup: it.hobby.cucina
Titolo: Re: Il minestrone

Someone mentioned making pasta fagiole. This is what I do:
Pasta Fazool - Nick
1 pound (450 grams) medium-sized thick-skinned dried beans (makes 6
cups)-use Cannellini (Fajioli), Navy or Great Northern beans for this
recipe if you can find them.
1 cup pasta, dried (small shells suggested)
1/4 cup (65 mL) EVOO
� cup (125 mL) yellow onion, diced
1 tsp black pepper
� tsp crushed red pepper flakes [optional, but good - dad]
2 large cloves garlic, minced
a few long sprigs fresh rosemary, chopped
1 tsp anchovies, finely chopped to a pur�e (canned, whole
          *please don�t buy that nasty stuff in the tube!)
4 cups (1 liter) chicken broth
2 cups (� liter) reserved pasta water
2 medium tomatoes, seeded, diced (optional)
[optional - dad] 3 carrots worth of baby carrot rings
[optional - dad] Salt pork, pancetta, sausage,
          chunks of cooked turkey, chicken or hot dogs
[To make it even more like Minestrone, add:
3 Celery Stalks, some with leaves, chopped
1 Small red or green pepper chopped (optional)]
1 Tbs fresh lemon juice (about � a lemon)
salt & pepper to taste
1 cup Parmesan cheese, finely grated
1 small bunch fresh parsley, finely chopped
1. Sort beans to remove pebbles or dirt. Rinse well. Soak in a large pot
with cold water to cover by a few inches. Cover and chill 4 � 12 hours.
2. Drain and rinse soaked beans. Place beans in pot, add 6 cups cold water,
and bring to a boil. Reduce heat and simmer 1�1� hours, partially covered.
Add more water during cooking if needed. Test a few beans for tenderness
after 1 hour. Drain and chill (up to 3 days).
3. Cook pasta according to package directions. Drain pasta reserving 2 cups
water for the soup; set aside.
4. Saut� onion, black pepper, and pepper flakes in oil in a large pot over
medium-high heat until onions are soft, but don't let them burn.
5. Stir in garlic, rosemary, and anchovy mash. Cook for 1 minute.
6. Add beans, broth, tomatoes (if you decided to use them), and reserved
pasta water. Bring to a boil, reduce heat, and simmer 20 � 25 minutes.
7. Stir in lemon juice, pasta, and season to taste.
8. Garnish with Parmesan cheese and parsley.
Don't forget the wine and a bread for  dipping!
-- 
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families:  
https://www.woundedwarriorproject.org/
    Thank a Veteran!
Support Our Troops:   
http://anymarine.com/
   You are not forgotten.
Thanks ! !                 ~Semper Fi~                USMC 1365061

 Parmesan cheese
Hai dimenticato la nutella e il blu di metilene (semi-cit.) :-)
P.
--
Le meraviglie della Salumificazione Casalinga
http://www.sossai.net/salumi/salumicasalinghi.htm

 Hai dimenticato la nutella e il blu di metilene (semi-cit.) :-)
La cosa che mi fa piu' senso e' il lemon juice.

 1 cup pasta, dried (small shells suggested)
try the "mixed" pasta, I always use it when cooking my pasta e fagioli,
like this: 
http://www.capriflavors.com/images/pastamista_big.jpg
btw, I fell in love with a california girl two months ago, my trips to
usa will become more and more frequent I think ;)
-- 
de gustibus semper, s'intenda

 usa will become more and more frequent I think ;)
Love is a many splendored thing, eh? If you'll be near North Hollywood, let
me know. You'll be an honored guest. Anche tua fervidamente amato. Grill
and smoke (BBQ) in the backyard and Jun's Thai cooking. Whisky, wine, beer
and music too!


 too!
you're so kind, thanks a lot! if you will ever travel to Pisa, there's
always an guest room ready :)


 always an guest room ready :)
Thanks, Neuro. I'll keep your offer in mind. Besides my wife and I, our
daughter, son-in-law and four grandchildren live here, so I have no guest
room. ;-/
