Pasta e Fagioli recipe Frankie Cooks
Ingredients
equal amounts 1 onion, carrots + celery
3 cloves garlic for every 1 onion, finley minced
1/2 cup dry white wine
equal amounts cannelini beans and red kidney beans
1/2 large can tomato puree
pinch of rosemary
3 times as much oregano as rosemary
to taste salt and pepper
to adjust thickness chicken or veg stock
to taste romano cheese
cooked pasta #40 ditalini (DeCecco)
1. Saute in olive oil: onions, carrots + celery until onions are translucient. Add garlic and cook till golden
2. Add oregano, resemary, salt and pepper.
3. deglaze with white tine and cook until alcohol is boiled off.
4. add tomato puree and cook for about 3 minutes.
5. take rinsed canned beans and puree half. add puree and whole beans to pot
6. adjust thickness with stock
7. add grated Romano cheese
8. add pasta and cook for 3 more mintes.
9. serve with extra romano cheese
PastaFagioli recipe clone of an Olive Garden dish
This recipe is based on a recipe published in Top Secret Recipes LITE!, by Todd Wilbur. The recipe was published as a clone of the Pasta Fagioli dish served at Olive Garden, but I have tried that dish and find the clone to have more flavor.
You will have to follow the recipe in the video to get both the ingredients and instructions.
Please subscribe to our channel to be notified when new recipes are added. Feel free to comment below.
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, 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
My Kitchen Gear
Here are a few things I mentioned in the video. Please shop and support your local shops! If you cannot find them there, here are some links to help out.
PASTA
Canada
USA
My Bread Book by Jim Lahey
► USA
► Canada
Lagostina Tuscan Collection Orange Oval Casserole Dish / Dutch Oven, 5 Quarts
► Canada
► USA (similar)
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. The prices are not higher, this just makes it easier for you to find the product. Hope these links help.
Thank you!
Pasta e Fagoli, with secret ingredients - Ivo 's Best Ever
Stephanie's Pasta e Fagioli
For Vanilla Bean Online
Stephaniemormina.com
Texas-Style Italian: Smoked Ham Hock Pasta Fagioli (The Perfect Cold Weather Dinner)
Pre-Order The Don't Panic Pantry Cookbook:
Follow Noah on Instagram:
a few glugs of olive oil
1 white onion, diced
5 garlic cloves, chopped
1 head of celery, diced
1 bay leaf
2 sprigs of thyme
1 Parmesan rind
1 smoked ham hock
4 cups of chicken stock (or water)
additional water, as needed
8 ounces of dried white beans
about 6 to 8 ounces of ditalini, tubetti, or a similar small pasta shape
salt and pepper
fresh soft herbs, chopped up, to finish (parsley, chives, basil, chervil, etc.)
Place a dutch oven over medium heat. Add enough oil to coat the bottom of the pot. Add the onion, garlic and celery, then season it with salt and pepper and sauté it for about 5 minutes, or until it is sweated out. Add the bay leaf, thyme, parmesan, ham hock, chicken stock, and additional water to just barely submerge the hock. Bring it to a simmer, then cover it and simmer on low until the ham hock is tender to the touch and starting to easily pull from the bone -- about 1 to 1 1/2 hours.
Add the beans, and simmer, covered, adding more water as needed, until the beans are tender -- about 2 hours or so, but it will REALLY depend on your beans. Once the beans are cooked, taste the broth for salt and season to taste -- it should taste like a well-seasoned broth that you are ready to drink.
Remove the ham hock, discarding any fat, skin and bones. Remove the thyme stems and bay leaf as well. Pull the meat (once it is cooled) and add it back to the pot. Bring back to a simmer, then add the pasta and cook it until it is just al dente, adding more water as needed to make sure it has some broth to it, and is not a stew.
Serve immediately, topped with fresh herbs.
Cook until cooked, then taste again for seasoning.