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Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)
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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 beans, Great Northern beans or borlotti beans, and a small variety of pasta such as elbow macaroni or ditalini. The base typically includes olive oil, garlic, minced onion, celery, carrots 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 Italian, fasule [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.
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Bon Appétit ! Life is Good !
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Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)
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Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)
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Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)
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Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)
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Preparation :
To read instructions, hover over pictures
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- in 3 qt salted water, simmer 4 med sized hamhocks until tender, about 2,5 hours
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- done………
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- remove the hocks from the broth, skim off most of the fat
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- at this point, you should have 1 qt of broth, add 1/2 qt of pureed tomatoes, season with garlic paste and cayenne pepper, add 1/4 cup fresh chopped basill and 1 tsp fresh chopped oregano, simmer for another 10 minutes, check/adjust seasoning
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- remove all the meat from the bones, cut into bite sized cubes
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- plate 1/4 of the meat in a deep soup plate
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- add 1 cup pasta of your choice
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- add 1 cup beans of your choice, cover with 1/4 of the broth, sprinkle generously with chopped parsley or cilantro, top with freshly-grated Parmigiano Reggiano, serves 4 main course or 10 appetizer / snacks
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- Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)
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- Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)
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- Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)
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- Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)
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