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Pasta e Fagioli ( Pasta Fazool)

“Pasta e fagioli” (Pasta Fazool)-A first course with an unmistakable flavor that has its Italian roots in the rural tradition.
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Pasta e Fagioli ( Pasta Fazool)

“Pasta e fagioli” (Pasta Fazool) is a dish, as you know, which is part of the Italian culinary tradition. A first course with an unmistakable flavor that has its roots in the rural tradition.

Pasta e Fagioli ( Pasta Fazool)
Pasta e Fagioli ( Pasta Fazool)

How pasta e fagioli are made?

I will describe the recipe that my mother used to prepare for me, because we don’t have a “pasta e fagioli” dish that unites the whole of Italy, every Italian family has its own recipe with small differences in preparation and the use of different regional varieties of beans.

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Pasta e Fagioli ( Pasta Fazool) - Fagioli Borlotti
Pasta e Fagioli ( Pasta Fazool) – Fagioli Borlotti

My mother uses to cook “fagioli borlotti” which can be soaked overnight and simmered in water with aromatic herbs.

Pasta e Fagioli ( Pasta Fazool)
Pasta e Fagioli ( Pasta Fazool)
Pasta e Fagioli ( Pasta Fazool)

Pasta e Fagioli ( Pasta Fazool)

solo-dolce
“Pasta e fagioli” (Pasta Fazool)-A first course with an unmistakable flavor that has its Italian roots in the rural tradition.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 2 hours hrs 30 minutes mins
Additional Time 12 hours hrs
Total Time 14 hours hrs 45 minutes mins
Course Main Courses
Cuisine Italian
Servings 2 (servings)
Calories

Equipment

  • Ceramica Edgar Picas Traditional Portuguese Vintage Clay Terracotta Cooking Pot Cazuela
  • Hunza Organic Cranberry Beans (2 lbs)

Ingredients
  

  • 300 g borlotti fagioli 10.6 oz
  • 150 g ditaloni pasta 5.3 oz
  • 1 celery stalk
  • 1 carrot
  • 1 small onion
  • 4 tbsp peeled tomatoes
  • extra virgin olive oil
  • salt
  • pepper
  • 1 bay leaf
  • a piece of Parmigiano rind

Instructions
 

  • Clean the beans the day before and leave them to soak in water overnight.
  • Drain them and rinse them very well, then put them to boil in a covered pot for about an hour and a half in plenty of unsalted water with the bay leaf.
  • Fry the chopped onion, celery, and carrot in three tablespoons of oil.
  • Add the peeled tomatoes and cook further with the lid for about a quarter of an hour.
  • Pick the beans with a slotted spoon. Pass about half of them through the vegetable mill and add them all to the sauce.
  • Season with salt and pepper, add the parmesan rind and bring to boil.
  • Add the ditaloni pasta directly into the pot, cover with the cooking water from the beans, and bring the pasta to cooking, stirring very often.
  • When the pasta is al dente turn off the heat, let it rest for 3 minutes, add a drizzle of olive oil and serve.

Notes

ENJOY!
Keyword italian pasta, pasta and fazool, pasta e faioli, sicilian recipes
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January 9, 2021 · Leave a Comment

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