Pasta E Fagioli Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Dried kidney beans,
2 ounce: Pancetta, chopped
1: Bay leaf,
1: Garlic clove,
6: Fresh Sage Leaves,
2: Celery stalks, chopped
2 medium: Onions, chopped
2 medium: Carrots, chopped
5 tbsp: Olive oil,
6 cup: Water,
1/2 tbsp: Fresh thyme,
1 tbsp: Fresh rosemary sprigs finely chopped,
Salt,
Pepper, freshly ground
1/4 lbs: Fresh tagliatelle,
Directions:
SOAK THE BEANS OVERNIGHT in cold water. Drain beans and place in a
casserole and cover with water. Place in a preheated oven at 250F.
Add bay leaf, whole garlic, sage and 1 tablespoon olive oil. Cover
and bake for 1 1/2 hours. Saute in a large saucepan, pancetta,
carrot, celery, onion in 4 heated tablespoons of oil. Pour in 6 cups
of water, reduce heat and simmer for 1 hour. In the meantime, remove
the sage and bay leaf and puree half of the beans. Add these and the
whole beans with their liquid to the saucepan. Bring to a boil and
add the tagliatelle and when cooked, sprinkle in the rosemary and
thyme and taste for seasoning of salt and pepper.
Source from luhu.jp
casserole and cover with water. Place in a preheated oven at 250F.
Add bay leaf, whole garlic, sage and 1 tablespoon olive oil. Cover
and bake for 1 1/2 hours. Saute in a large saucepan, pancetta,
carrot, celery, onion in 4 heated tablespoons of oil. Pour in 6 cups
of water, reduce heat and simmer for 1 hour. In the meantime, remove
the sage and bay leaf and puree half of the beans. Add these and the
whole beans with their liquid to the saucepan. Bring to a boil and
add the tagliatelle and when cooked, sprinkle in the rosemary and
thyme and taste for seasoning of salt and pepper.
Source from luhu.jp