Pasta e Fagioli, with secret ingredients - Ivo 's Best Ever
Get ready to make the absolute, best ever, Pasta e Fagioli. I share my very own special recipe, and key ingredients, to make the very best of Italian comfort food!! Here's my version of the classic Pasta e Fagioli - can't wait to share this with you.
Ivo’s special “Pasta e Fagioli” – best ever!!
Time: 1 hr or less
Feeds 4 - 6 people
Ingredients:
• 4 – 5 TBSP Extra Virgin Olive oil (EVOO)
• 1 garlic clove, minced
• 1 medium onion, sliced thin then diced
• 1 carrot, diced
• 1 medium potato, diced into ½” cubes
• 1 celery rib, diced
• ½ cup diced pancetta (alternate: prosciutto)
• 1 litre chicken broth (alternate: Vegetable broth)
• 1 ½ litres water
• 2 cans romano beans (can size is 540 ml or 19 oz) - ½ can puréed, 1 ½ can left whole
• 200 gm pasta, Ditali preferred (i.e. small tubes) (or substitute with pasta elbows)
• Salt to taste
Instructions and Directions:
• In a medium size pot, add EVOO and add minced garlic – cook on med heat for 30 seconds
• Then add the onion and saute for ~3 mins, on medium heat
• Then add carrot, celery, potato, and pancetta, saute on medium heat for ~5 mins, stirring regularly
• Then add chicken broth and water, cook on high, and bring to a boil
• Add puréed beans and whole beans, add salt to taste, cook on high and bring to a vigorous boil
• Then add pasta noodles (ditali), stir occasionally, and cook on high heat, till “aldente”
• Enjoy
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Pasta e Fagoli, with secret ingredients - Ivo 's Best Ever
How to Make Pasta e Fagioli (Pasta and Beans) | Get Cookin’ | Allrecipes.com
When the weather is cold, there’s nothing better than a warm bowl of homemade soup. In this video, Nicole shows you how to make pasta e fagioli (pasta and beans) that’s even better (and cheaper!) than the kind at Olive Garden. As its name suggests, this traditional Italian soup is made with cannellini beans and ditalini pasta along with vegetables, chicken broth, and tomatoes. It’s hearty enough to serve as a main dish at lunch or dinner, but it can be served as a tasty appetizer or side dish too. Make sure to top each bowl with freshly grated Parmesan cheese, cracked black pepper, and fresh parsley!
Get the recipe here:
#Recipe #Cooking #Pasta #Beans #Food #Allrecipes
0:00 Introduction
0:06 How to Make Pasta Fagioli
1:27 How to Serve Pasta Fagioli
1:41 Taste Test
Allrecipes test kitchen chefs share all the basics on your favorite recipes, kitchen tips, food facts, and cooking techniques.
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How to Make Pasta e Fagioli (Pasta and Beans) | Get Cookin’ | Allrecipes.com
Lamb and Pepper Ragu
This Lamb and Pepper Ragu is a delicious one pot meal featuring lamb, potatoes, colorful peppers and spices. It is a comfort food at its best. Check out the recipe here -
#ragu, #SanMarzano #comfortfood, @cento
Pasta Fazoolander! Pasta Fazool Recipe - Quick Pasta and Bean Soup
Learn how to make a Pasta Fazool Recipe - Visit to get more info, and watch over 500 free video recipes. I hope you enjoy this Pasta Fazool Recipe!
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.
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:
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