Recipe 107: With this cold it’s just the right time for this classic italian dish… and it was months i was waiting to cook it. My italian friend here in London too was waiting for it since a long time and this was the perfect week.
The ingredients for this cheap but very tasty typical winter italian dish for 4 people are: 1 carrot, 1 celery, 1 onion, fresh rosemary, 2 pieces of garlic, 420 gr Borlotti beans (i took the ones in cans with water Cirio from Waitrose), 1 vegetable stock, 140 gr pancetta, pepper, salt, chilli, 340 gr short pasta (i used the chifferi rigati De Cecco from Waitrose).
There are thousand of different recipes for this dish in Italy, but this is the one my mum pass me. This is a middle way between a pasta and a soup and it’s a very fulfilling dish that can be eaten also as a one dish meal.
Start putting in a pan with some olive oil the carrot, garlic, onion, some fresh rosemary and celery cut in really little pieces. Let them cook and in the meantime put the vegetable stock in some boiling water to create the brodo.
In another saucepan put half of the beans without their water or already boiled if you bought the dry beans. Smash the other half with a fork and add them to the rest with a bit of brodo. Let this cook on a low fire.
After that add to the carrots, celery, onion and garlic all the pancetta and let it cook. When ready you can mix all this to the beans with another bit of brodo and some chilli, pepper and salt. Everything will cook and mix, creating a nice thick soup.
At this point you can add the pasta to the soup and cook it for the time written on the bag and don’t forget to taste it to know if it’s the case to put some other salt too.
If you want the dish a bit more liquid and similar o a real soup, add more water or stock water, otherwise leave it like this and just let it cook. To make it even more thick, you can cook the pasta a bit lees than what is suggested and leave it to rest an hour before to serve it. everything in this case depends by your taste.
Now the dish is ready and you can serve the pasta with a bit of olive oil on top and black papper. If you want you can of course add some Parmesan but we use more oil and pepper than this for the Pasta e fagioli.
PS: Mamy non sai che buona questa pasta e fagioli!!!! e non ti immagini quanto ci stava bene con il freddo che faceva fuori!! Anna s’e’ leccata i baffi. L’ho fatta magari un po’ troppo asciutta, ma che soddisfazione e che sapore! questi si sono i piatti che proprio mi mancano!