pasta

Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)

:

Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)

:

Pasta e fagioli , meaning “pasta and beans”, is a traditional Italian soup, (although beansoup with pasta is served the World over, with different beans, different pasta, meats or seafood and vegetables, and of course different local names).
Like many other Italian favorites, including pizza and polenta, it started as a peasant dish, being composed of inexpensive ingredients. It is often called pasta fasul (fazool) in the United States, derived from its Neapolitan name, pasta e fasule.

Recipes for pasta e fagioli alter greatly, the only true requirement being that beans and pasta are included. Ingredients vary from region to region, town to town, restaurant to restaurant, household to household, cook to cook, and of course, also depend on available ingredients.
Pasta e fagioli is most commonly made using cannellini beansGreat Northern beans or borlotti beans, and a small variety of pasta such as elbow macaroni or ditalini. The base typically includes olive oilgarlic, minced onioncelerycarrots and often stewed tomatoes or tomato paste. Some variations omit tomatoes and instead use a broth base. Preparation may be vegetarian, or contain meat (often bacon or pancetta) or other proteins and a meat-based stock. The consistency of the dish can also differ to a wide range, with some being soupy, while others are much thicker. For instance, in Bari the dish is thicker in consistency and uses mixed pasta shapes. It also uses pancetta in the base of the sauce. Other varieties call for the beans to be passed through a food mill, giving it a stew-like consistency.
As for the version on this page, it could not be more perfect for my personal taste/texture. I prepare Pasta and beans in uncounted versions all the time, but pigs feet, pork/tomato broth, pasta and bean can hardly be topped (unless you add tripe)  🙂

P.S.
The word for “beans” varies in different Italian languages, e.g. fagioli [faˈdʒɔːli] in standard Italianfasule [faˈsuːlə] in Neapolitan, and fasola [faˈsɔːla] in Sicilian. “Pastafazoola“, a 1927 novelty song by Van and Schenck, capitalizes on the Neapolitan pronunciation in the rhyme, “Don’t be a fool, eat pasta fazool”; and the song “That’s Amore“, by Warren and Brooks (popularized by Dean Martin), includes the rhyme “When the stars make you drool, just like pasta fazool, that’s amore”.

Pls note:
Part of the above article is an excerpt from wikipedia.
:
Bon Appétit !   Life is Good !
:
:
Click here for more  Soup  on  ChefsOpinion
:
Click here for more  Stew  on  ChefsOpinion
:
Click here for more  Beans  on  ChefsOpinion
:
:
:

Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)


:

Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)


:

Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)


:

Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)

 

:
:
:

Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures


:
:
:


:
:
:
:

 

Advertisements

Geschmorte Kalbsbrust (Braised Veal Breast)

>

Geschmorte Kalbsbrust (Braised Veal Breast)

>
>
Not only is Veal / Breast one of my favorite animals/cuts, it is also the best bargains you can find for any meat, with the average price here in south Florida being just around $2.50 to $3.50.
The only place I can usually get it are the Asian or Latino markets. In a way, Veal’s lack of popularity is a blessing for poor retirees like myself, because it is the only meat I can really splurge on often, without emptying my coffers to the bottom.  🙂
I like veal breast prepared any style, bones-in, boneless, stuffed (my favorite), grilled, braised, simmered, whole, sliced on the rib, cubed for stew, etc, etc, but this recipe beats them all 🙂
And of course, the pasta – to die for !
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Veal  on  ChefsOpinion
>
>
>

Geschmorte Kalbsbrust (Braised Veal Breast)

>

Geschmorte Kalbsbrust (Braised Veal Breast)

>

Geschmorte Kalbsbrust (Braised Veal Breast)

Ziti Longi, Sun Dried Tomatoes, Pangrattato

>

>

>
>
>

Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

>
>
>

 

>
>
>
>

Fusilli Lunghi With Avocado And Sambal

>

>
>
Two weeks ago I prepared avocado preserve. In the meantime I used most of it for breakfast, different egg preparations as well as different sidings such as focaccia, tortillas and rice.
For today’s delicious pasta dish I used the last of the preserve.
I am happy to say that the preserve held up wonderful – it looked, smelled and tasted as beautiful as on the day I prepared it.
I am sure it would have lasted in perfect condition another one or two weeks – Good Stuff 🙂
>
Bon Appétit !   Life is Good !
>
>
>
Click here for more  Avocado  on  ChefsOpinion
>
Click here for more  Pasta  on  ChefsOpinion
>

Click here to learn about  Pecorino Cheese
>
Click here for  Avocado Preserve Recipe  on  ChefsOpinion
>

Fusilli Lunghi With Avocado And Sambal

>

Fusilli Lunghi With Avocado And Sambal

>

mix well, check/adjust seasoning; if too dry, add some of the cooking water, add more Pecorino Romano and Sambal Olek (optional)

>

Avocado Preserve

>
x
>

Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

>
>
>

>
>
>
>

Red Beet “Pasta” With Mushroom Cream

>

>
>
If you a fan of great texture, this “Pasta” is for you. Most of the earthy flavor of the red beets will be lost after cooking the thin strands in salted water, but the texture is phenomenal, assuming you cook them exactly right. Overcooking results in a mushy mess, under-cooking in a mouthful of tough root veggies. But, when done just right – absolute “pasta”- bliss 🙂

>
Bon Appétit !   Life is Good !
>
>
Click here for more  Pasta  on  ChefsOpinion
>

Click here for more  Red Beets  on  ChefsOpinion
>
Click here for more  Mushrooms  on  ChefsOpinion
>
Click here for Red Beet Leaves Recipe  on  ChefsOpinion
>
>
>

Red Beet “Pasta” With Mushroom Cream

>

Red Beet “Pasta” With Mushroom Cream

>

>
>
>

Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

>
>
>

>
>
>
>

Turkey Soup (Thanksgiving Leftovers)

>

>
Yesterday’s turkey dinner had left me with some turkey and orzo with “stuff”.
I also had chicken soup from the previous day in the fridge, so putting this (very delicious) meal on the table took all of five minutes of heating up leftovers, plating them and adding an egg yolk and fresh cilantro 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Turkey  on  ChefsOpinion
>
>
>

Turkey Soup (Thanksgiving Leftovers)

.

Turkey Soup (Thanksgiving Leftovers)

.

Turkey Soup (Thanksgiving Leftovers)

>

>

>
>
>
>

Chinese Stir Fried Rice Sticks With Cabbage And Egg

>

Chinese Stir Fried Rice Sticks With Cabbage And Egg

>
>
Sometimes, when I followed my daily cravings for seafood and meat for a while, a meat-less-and seafood-less dish is all I require for a proper meal.
This dish ticks all the right boxes for me for a satisfying meal – Noodles/Cabbage/Eggs/Chili/Hoisin and Garlic, it’s all there, propped-up with a healthy dose of fresh-cracked black peppercorn, and pronto, I am ready to dig-in, enjoy and be happy. 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Rice Sticks  on  Chefsopinion
>
>
>

>

Chinese Stir Fried Rice Sticks With Cabbage And Egg

>

Chinese Stir Fried Rice Sticks With Cabbage And Egg

>

Chinese Stir Fried Rice Sticks With Cabbage And Egg

>
>
>

Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

>
>
>

>
>

P.S.
.
This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO 
.
Click here for  
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE

>
>
>
>

SPAGHETTI AL CAVIALE (Spaghetti With Caviar)

.

SPAGHETTI AL CAVIALE (Spaghetti With Caviar)

>

.
There  are three pasta dishes I absolutely love for their simplicity and, if prepared with love and care, for their impeccable pure taste of just a few simple ingredients:
“PASTA CACIO E PEPE””SPAGHETTI AGLIO E OLIO“, and today’s feature, “PASTA AL CAVIALE”.
As always, use the best ingredients you can afford to achieve the best result. Also, although many Italian recipes call for olive oil to toss the pasta with, as a caviar lover, I believe butter is the more appropriate ingredient to use for this dish.
And there you have it, all you need for this culinary wonder is good quality spaghetti, good quality butter, kosher salt, cayenne pepper and caviar of your choice.

Bon Appétit !   Life is Good

.
Click here for more  Caviar  on  ChefsOpinionThere

.
Click here for more  Pasta  on  ChefsOpinion

.
Click here for more  Spaghetti  on  ChefsOpinion

.

.

SPAGHETTI AL CAVIALE (Spaghetti With Caviar)

.

SPAGHETTI AL CAVIALE (Spaghetti With Caviar)

.

SPAGHETTI AL CAVIALE (Spaghetti With Caviar)

.

SPAGHETTI AL CAVIALE (Spaghetti With Caviar)

.

SPAGHETTI AL CAVIALE (Spaghetti With Caviar)

.

SPAGHETTI AL CAVIALE (Spaghetti With Caviar)

.

.

.

.

Grilled Shrimp And Peppers-Brochette With Red Wine-Bucatini And Pangrattato

>

Grilled Shrimp And Peppers-Brochette With Red Wine-Bucatini And Pangrattato

>
>
While grilled shrimp is a dish that is well known to most of us, pasta cooked in red wine is probably less known/experienced by most folks, even those who are fans of pasta in all shapes and tastes 🙂
I for one have cooked pasta in red wine a few times, many years ago, but had forgotten about it since, until I came across it while browsing through some of my (very) old menus, notes, and pictures.
I have cooked this now twice in the past couple of weeks, and it has become one of my absolute favorite side –  and even main-dish. The secret to preparing this pasta successfully lies in the red wine. Please, don’t even consider to use an inferior bottle of wine. Of course, you also don’t want to break the house, but, as with all very simple dishes, your success lies squarely on the quality of the ingredients. Also, it is my opinion that this pasta works best with butter instead of olive oil, since a really good EVO would, in my humble opinion, overpower the flavor of the wine. Again, this pertains to my very own taste preference and might work differently for yours 🙂
Also, panko in the pangrattato is a better choice  for me  than regular breadcrumbs 🙂

>
Bon Appétit !   Life is Good !
>
>
P.S.
Before somebody gets’ their knickers in a twist about the pangrattato – there is no ONE way of preparing it. Pangrattato simply means “grated bread”.
It can be toasted, cooked in a dry pan until golden, sautéed in butter or olive oil. It can be highly seasoned or just a little, it can contain herbs and/or whatever dry ingredient suit your palette and the dish you prepare. 🙂
>
>
Click here for more  Pangrattato  on  ChefsOpinion
>
Click here for more  Bucatini  on  ChefsOpinion
>
Click here for more  Shrimp  on  ChefsOpinion
>
Click here for more  Pasta  on  ChefsOpinion
>
>
>

Red Wine-Bucatini

>

Grilled Shrimp And Peppers-Brochette With Red Wine-Bucatini And Pangrattato

>

Grilled Shrimp And Peppers-Brochette With Red Wine-Bucatini And Pangrattato

>

Grilled Shrimp And Peppers-Brochette With Red Wine-Bucatini And Pangrattato

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

>
>
>
>

Hans’ Pork Goulash With Peppers & Pasta Pearls

>

Hans’ Pork Goulash With Peppers & Pasta Pearls

>
>
Goulash is my favorite meat stew, no matter which protein is used – beef, veal, pork, poultry or game. The texture, color, and flavor have great appeal to me.
While there are of course different ways of preparing goulash, as well as different recipes, the main mark of a good goulash is to use the same amount of onions as protein, a great amount of sweet paprika powder for color and texture (sometimes hot paprika is added), as well as a special season mix of 1/3 thyme, 1/3 caraway seeds, and 1/3  lemon peel (yellow part only), all finely chopped and added to the meat while sauteing, to impart a rich, un-mistaking goulash-flavor. Of course, salt and pepper is a must.
Naturally, as with most dishes that have been around that long, there are dozens of variations,- you can add (or not) garlic, rosemary, bell peppers, potatoes, marjoram, red wine, bell peppers (zigeuner goulash) and even sauerkraut (Szegediner goulash). Also very popular is goulashsuppe (goulash soup). The big difference between preparing goulash and a regular stew is that for goulash, the onions are sautéed first until broken down and lightly colored, THEN the meat is added, and sautéed until all liquid has evaporated.
Because of the collagen in the meat, as well as the large amount of onions and ground paprika, no flour is needed to thicken the sauce.
Best enjoyed with pasta, goulash can also be served with rice, bread dumplings or potato dumplings, mashed potatoes, croquette potatoes, roast potatoes or just plain rustic bread.
Myself, I enjoy any type and version of goulash, paired with any good side dish that’s available 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here to read all about “Original Hungarian Goulash”,
as well as its History and Evolution through the Centuries.

>
Click here for  Hungarian Beef Goulash  on  ChefsOpinion
>
Click here for   Goulash Soup  on  ChefsOpinion
>
Click here for more  Goulash   on  ChefsOpinion
>
>
>

Hans’ Pork Goulash With Peppers & Pasta Pearls

>

Hans’ Pork Goulash With Peppers & Pasta Pearls

>

Hans’ Pork Goulash With Peppers & Pasta Pearls

>

Hans’ Pork Goulash With Peppers & Pasta Pearls

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

>
>
>
>

Snails And Gnocchi In White Wine, Pernod & Mustard Cream

>

Snails And Gnocchi In White Wine, Pernod & Mustard Cream

>
>
Snails and Gnocchi, what a wonderful combination.
Add Pernod Ricard, wine, and whole grain mustard, and you have a heavenly dish that is super easy to prepare, looks like a million and tastes like 2 million 🙂
I have created this dish decades ago, and have served it in many restaurants around the World since.
Good, simple food never get’s old 🙂
>
Bon Appétit !   Life is Good !
>
>
Gnocchi Recipe:
>
Ingredients:
1 lb Russet potatoes,   cooked, peeled, mashed
A/P flour,   sifted – as needed
2 Eggs,  whole, whisked
Kosher salt, to taste
Cayenne pepper, to taste
1 0z Butter
>
Method:
Add eggs, seasoning and flour to potatoes, mix lightly until smooth.
Shape into gnocchi.
Make light indentations with a fork.
Cook a sample in simmering salted water. If too soft, add flour. If too dense, add egg.
Cook gnocchi in simmering water until gnocchi float. Remove with slotted spoon into a strainer. Saute in melted butter.
Serves four.
>
Click here for more  Gnocchi  on  ChefsOpinion
>
>
P.S.
If you are squirmish about snails, replace them with large scallops. This will give you a different, but equally wonderful dish 🙂
>
>

Snails And Gnocchi In White Wine, Pernod & Mustard Cream

>

Snails And Gnocchi In White Wine, Pernod & Mustard Cream

>

Snails And Gnocchi In White Wine, Pernod & Mustard Cream

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

>
>
>
>