Subject: Pasta e Fagioli
From: Unicorn (unicorn@indenial.com)
Date: Tue Mar 07 2000 - 08:37:25 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Thanks to reader Donna Wood-Martin of Dallas, Texas for this food
funny:
A monastery in the English countryside had fallen on hard times, and
decided to establish a business to defray their expenses, such as a
bakery or winery. Being English, however, they decided to open a
fish-and-chips restaurant. The establishment soon became very
popular, attracting people from all over. One city fellow, thinking
himself clever, asked one of the brothers standing nearby, "I
suppose you're the fish friar?"
"No", answered the brother levelly, "I'm the chip monk."
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Pasta e fagioli, which means "pasta and beans," is a classic Italian
dish, with regional variations everywhere you look throughout Italy.
In the U.S. it is frequently called "pasta fazool," which I believe
to be an approximation of the name of the dish in the Sicilian
dialect. Regardless of what you call it, it's a hearty, filling,
stew-like soup that no self-respecting pasta lover could refuse, and a
week of "Purely Pasta" would hardly be complete without it.
Pasta e Fagioli
2 cups (500 ml) elbow macaroni, small shells,
or other small pasta shape of your choice
1/4 cup (60 ml) olive oil
1 medium onion, chopped
2 large carrots, sliced into 1/4 inch (5 mm) rounds
2 ribs celery, thinly sliced
3 cloves garlic, finely chopped
8 oz (200 g) fresh green beans (haricots), trimmed
and cut into 1/2 inch (1 cm) pieces
1 cup (250 ml) frozen lima beans
1 - 19 oz (538 g) can white kidney, cannellini, or
bean of your choice, rinsed and drained
4 Tbs (60 ml) chopped parsley
Salt and freshly ground pepper to taste
Freshly grated parmesan cheese
Cook the pasta in boiling water for 5 minutes (underdone) and drain in
a colander set over a large bowl. Reserve 3 cups (750 ml) of the
cooking liquid. Heat the oil in a large pot over moderate heat and
saute the onion, carrot, and celery for 5 minutes, until tender but
not brown. Add the garlic and saute an additional 2 minutes. Add the
reserved pasta cooking water, green beans, and lima beans. Simmer
covered over low heat for 15 minutes. Add the reserved pasta, kidney
beans, parsley, salt, and pepper. Cover and cook an additional 5 to
10 minutes, until the pasta is al dente and has absorbed enough liquid
to make the soup very thick. Garnish with a generous amount of
Parmesan cheese. Serves 6 to 8.
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