MobiRecipe

This website uses cookies to ensure you get the best experience on our website. Learn more

How To make Lamb Pasta E Fagioli

x

1/4 c Virgin olive oil; PLUS
2 tb Virgin olive oil
2 lb Boneless lamb stew meat
1 Celery stalk; finely minced
1 sm Carrot; finely minced
1 tb Finely minced garlic
6 c Veal, lamb or chicken stock
3/4 c Dried flageolet beans
-=OR=- Red kidney beans 4 Sprigs fresh oregano
-=OR=- Marjoram, -=OR=- 1 tb -Dried Marjoram
4 Plum tomatoes
3/4 c Uncooked elbow macaroni

GARNISH:

1/2 c Grated Parmesan cheese
-=OR=- Romano cheese 1 sm Onion; finely minced
Freshly ground pepper Virgin olive oil IN A DUTCH OVEN or 3-quart heavy pot, heat 2 tablespoons olive oil over high heat on top of the stove. Add the lamb in batches and brown well on all sides. Do not crowd the pot or the meat will steam rather than brown. Remove and reserve as pieces become brown. Discard fat. Preheat oven to 350F. When all the meat has browned, lower heat to low, add 2 tablespoons
oil and add the celery, carrot and garlic. Cook, stirring, 1 minute. Return the meat to the pot. Add the stock and beans. Bring to a boil, add the marjoram or oregano, cover, and bake 1 1/2 hours, or until the lamb is cooked and the beans are tender. Meanwhile, using a small paring knife, cut off tip and stem of the tomatoes. Remove the seeds and core, leaving only firm, outer pulp. Slice one side of each tomato and lay it flat on work surface. Cut into 1/4-inch lengthwise strips, pile up strips and cut across into 1/4-inch pieces. Reserve on a plate until needed. Add the macaroni to the casserole, replace in oven, and cook, covered, another 20 minutes, or until pasta is tender. Remove the fresh herb sprigs and add the tomatoes. Transfer to a large tureen or divide among individual soup bowls. Offer grated cheese, minced onions, ground pepper and olive oil as garnishes at the table.

How To make Lamb Pasta E Fagioli's Videos

Easter Leg Of Lamb (Pasta Fazool Episode 18)

Hello youtubers! Welcome to the next episode of Pasta Fazoool! Today we will be making a leg of lamb in celebration of Easter! Trust me when i say you wont want to miss this annual mouth watering dish! But anyways guys make sure to his that like button, maybe leave a suggestion as to what dish you would like for a future video! But above all don't forget to SUBSCRIBE!!

Make sure to stick around till the end for a Scooby surprise!

Written Recipe:

Leg of Lamb

1-5 lb leg of Lamb
5 potatoes and 5 large carrots cut up about the same size
Season both veggies and Lamb with
Salt, pepper, thyme olive oil
Add some paprika and chicken stock powder for taste and coloring when marinating the Lamb
Roast in the oven 2hr for med, 2-1/2hr for med well that's about 40 minutes per hour

GRAVY
strain the juice from the veggies
Put aside and add about 3 tablespoons of milk
In a skillet melt some butter
2-3 tablespoons of flour cook until light brown
Add juice of the veggies, whisk until gravy is thickened
Add salt to taste
and have a Lamb of a day and ENJOY????

Sausage Pasta Fazool (Pasta e Fagioli Recipe) - How to Make Pasta Fazool

Learn how to make a Sausage Pasta Fazool recipe! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy, and delicious Pasta Fazool!

Jacques Pépin's Secret to Tasty Pasta Fagioli Recipe | Cooking at Home | KQED

All pasta is good pasta in our opinion, but Jacques Pepin's pasta fagioli recipe kicks it up a notch with the addition of flavorful pancetta and navy beans. If you are craving a dinner that feels homey and filling, Jacques' pasta fagioli - sometimes called pasta fazool - will hit the spot.

What you'll need:
2 tbsp olive oil, 3/4 cup panchetta, 1 onion, 3 cloves garlic, 1 1/2 cups chicken stock, 1 1/4 diced tomatoes, salt & pepper, 1 can cannellini beans, 1 cup penne pasta, 1 tbsp butter, 2 tbsp chives or parsley, parmesan cheese

Jacques Pépin Cooking At Home: Pasta Fagioli
Subscribe to watch a new Jacques Pépin video every week:

#jacquespepin #pasta #recipes #kqed

About Jacques Pépin Cooking At Home:
Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education.

Subscribe to @KQEDFood to watch more food videos.

Pasta E Fagioli | Italian Recipes | EASY TO LEARN | QUICK RECIPES

SUBSCRIBE Quick Recipes

SUBSCRIBE Wow to How

LIST OF QUICK RECIPES
Almonds, Apple, Apricots, Artichoke, Asparagus, Avocado, Banana, Barbecue, Barliy, Basil, Beans, Beef, Beetroot, Bell Pepper, BHEL, Biscuits, Bitter Gourd, Blackberry, Blueberry, Bread, Broccoli, BROWNIES, Burger, Butter, Cabbage, Cake, Calves, Capsicum, Carrot, Cashew Nuts, Cauliflower, Celery, Chapathi, Cheese, Cheese, Cheese, Cherry, Chicken, Chickpea, Chili, Chocolate, Coconut, Cookies, Corn, Couscous, Crab, Cucumber, Curd, Custard, Dates, Drumstick, Dry Furit, Duck, Dump, Egg, Eggplant, Figs, Fish, Florida, Fudge, Garlic, Ginger, Gooseberry, Granola, Grapefruit, Grapes, Green Gram, Green Peas, Green Pepper, Green Tea, Groundnut, Guava, Hawaiian, Herbs, Honey, Icecream, Ivy Gourd, Jaggery, Jam, Jelly, Kabobs, Kidney bean, Kiwi, Lady Finger, Lamb, Leeks, Lemon, Lentil, Loaf, Lychee, Mango, Meat, Melon, Milk, Minestone, Mint, Mushroom, Mussels, Noodles, Nutmeg, Oats, Okra, Olive Oil, Onion, Orange, Oyster, Pakoda, Paneer, Parsley, Pasta, Pea, Peach, Peanuts, Pear, Pecan, Peper, Pie, Pineapple, Plum, Pork, Potato, Prawn(Shrimp), Pumpkin, Rasberry, Rice, Saffron, Sage, Salad, Salad, Salmon, Salsa, Sausage, Sausage, Shark, Shellfish, Shrimp, Soup, Soya, Spinach, Spinach, Spring Onion, Sprout, Squash, Squid, Squid, Steak, Stew, Strawberries, Tamarind, Tea, Tofu, Tomato, Treacle, Tulsi, Tuna Fish, Turkey, Turmip, Vanilla, Vegetable, Veggie, Vinegar, Walnuts, Watermelon, Wheat, Whole Grains, Whole Wheat, Yam, Yogurt, Zucchini, American Recipes, Chinese Recipes, French Recipes, Indian Recipes, Italian Recipes, Lebanese Recipes, Mexican Recipes, Thai Recipes, Accmpaniment, Beverages, Breakfast Recipes, Dessert Recipes, Main Curse, Salad Recipes, Soup Recipes, Staters, Snack recipes, bakery Recipes, beverages, Canned and frzoen foods, Dairy Products, Noodle Recipes, nuts, sweet recipes, dal Recipes, Breakfast, Chutneys, Dals / Kadhis, Dips & Sauces, Noodles, Pasta, Pickles / Aachar, Pizza, Rice Recipes, Rotis / Parathas, Snacks / Starters, Soups, Stir-fries, Subzis, Sweets quickrecipes, kitchen, vantilly, foodfacorty, streetfood

Pasta Fazool: Pasta e Fagioli, Italian Cooking Video - Gianni's North Beach

Pasta fazool, or pasta e fagioli, is a healthy and inexpensive peasant dish. You can have this one-pot meal that packs lots of flavor and goodness on your table in less than an hour.

Pasta e fagioli is made all over Italy and varies from region to region. One big difference is that mine has no meat. Up north they usually add pancetta to the aromatics as the base of the soup. Some people like to add tomato puree. Some people don't add tomato, they like a white pasta fazool.

Mine has a light pink hue. I use a little tomato puree. Make it any way you like it, just don't make it the way they do at Olive Garden.

The creamy beans and pasta are bathed in a savory light broth enhanced by the sharpness of the pecorino and the mellow olive oil. Pasta fazool will warm you and fill you up. Make extra so you can eat it again the next day.

Complete text recipe:
Facebook:
Google+:
Twitter:
Web:
Music by David Molina:
Video by Hungry Village:

Watch all my cooking episodes:

SUBSCRIBE:

NEW EPISODES EVERY THURSDAY

Meet 94yr old poet and maccheroni maker Angela from Sicily! | Pasta Grannies

94 year old Angela from San Marco d'Alunzio in Sicily shares her poetry and recipe for maccheroni with a lamb sauce.
A note on the word 'nipote' which in Italian means nephew, niece, and grandchild. In English there isn't a collective noun for nephews and nieces (well there is, but it's newly invented and I don't like it), so I've kept to nephews for brevity in the subtitles.
For the pasta: halved quantities: 500g semola rimacinata, 3 eggs, about 50ml of water
For the lamb sugo: 4 lamb chops, carrot, celery stick, onion, all finely diced, 2 bayleaves, up to 2 tablespoons white wine vinegar (be careful- vinegars vary in taste and can be very strong!), 400ml passata, salt.

Relevant Articles

Shares

x

Categories

x

Menu