I’m so excited to share my recipe for Pasta e Fagioli with you! This one uses the Parmigiano Reggiano rind to add flavour – no wax is used to cover Parmesan cheese, so the rind is perfect to use in your cooking.
Try out this recipe with @parmigianoreggianouk by following the full video linked in bio or on Parmigiano Reggiano’s YouTube page.
#TheOnlyParmesan #ParmigianoReggiano
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48 Comments
If Italian food could only have been as good as what Italians promote their food.
When the stars make you drool just like a pasta e fagiole
That's amore
ARE YOU SINGLE 🙂 Ti AMO CHEF!
Ma Gennaro, ma l'acqua dei fagioli metti? io ho sempre buttato non ritenendola chissà che sana… Niente luganica e olio a crudo?
My dad used to make this soup. I completely forgot about it. My dad always reminded me that his mom used to make it for him. It made me cry and I don't know why. Thank you.
Wow, I am going to learn how to make this next week.
I’m pretty sure I could taste it through the screen 💕
Italians grew up with Pasta e Fagioli …. too bad in America restaurants destroy the recipe, use cheap ingredients ….. and people that have taste but no knowledge think “it is not for me” ……
Not only have I cooked amazing pastas, I've saved so much money learning to use simple ingredients and staying away from pre-made sauces or expensive meats 🙂
RIND
what was up with the audio cut ?
Yum ! That looks amazing ! Will definitely be making this soon !
Complimenti signore
Like the recipe, it's perfect to use leftovers!
I want a faggioli soupe video.
I wasn’t looking for pasta when I found this
How did pasta fagioli become pasta fazzoool !
Where is the full recipe linked?
I had a nice time preparing this wonderful dish. Thank you!
We love beans as well but we usually add fish sauce and have them with rice. This is something i need to try. I cooked alot of pasta as well but this is something new for me.
How can i find the written recipe???
awesome soup
Excuse me for asking but isnt there a plastic layer on the outside of the cheese that he's cooking with the pasta? Or does a Parmigiano not have that?
You are the BEST … il miglior 👨🍳 chef !!
I didn't know the rind of parmigiano reggiano is edible because they're quite hard… good to learn something new today thank you for the video
Quick request for u to make…pasta with garbanzo beans plus greens…not the soup version. God bless
I am Italian and as far as i am aware the skin of parmigiano cheese is wax and taste bloody awful..not sure where he gets that from
Awesome!
Gennaro is so kind. I like him a lot.
He is so talented and gifted. I am sure he knows almost anything basically about cooking. Jamie O couldn't have had a better mentor. They are such good friends. It's great!
It was a lovely recipe. I would like to learn this recipe and maybe cook my own version, the best that i can, and maybe invite some friends or maybe my cousins, and we can have a nice dinner-evening eating Italian cooking. Just hanging around, gossiping about fun stuff and eating Pasta e fagioli.
Thank you Gennaro for the recipe. I hope i will learn a lot more from your cooking. It's so easy and pedagogical when you explain step by step.
Peace to everyone! Lots of greetings from Sweden.
🤍
Amazing you are
Ciao Chef! Niente pancetta? perché? Cosa del Sud o del Nord Italia o solo preferenza?
RIND
❤❤
No garlic?
Tanto bravo quanto simpatico!👏👏👏
The first time I had pasta fagioli I went: arre yeh toh rajma hai!!! 😛 loved it to bits ♥️♥️♥️
Don't put chard or spinach, as for the cheese rind put it in earlier. If you put it in 5 min before eating you might as well not bother. I would leave the bread and parm chunks too. Maybe add a bit of pork rind or pancetta to the soffritto and chilli if you like.
Does someone knows, where I can get an apron like that? 🤩
I love the energy of this dude. 🙂
Showmanship aside, i have to be that guy breaking the news – his recipes are usually not the ones we follow in Italy
you need to scrap the rind to take off the imprint on the rind before cooking with it
Saludos desde México, descubrí esté canal, encontré nuevas recetas de preparar la pasta, además de que son cosas que también comemos en México aunque de distintas maneras y está receta es deliciosa gracias
Not a great job my man 😢
No parmesan no no no ….Please send this old guy to a nursing home…He is an insult to the Italian cuisine!!!!
ewwwwwwwwww
Gennaro we love U! Thank u!
What stock?
Chicken? Vegetable? Beef?
Also, if you can't nail focus, don't use b roll that's out of focus because you think shallow depth of field is cool.
This is a very tradicional dish in Portugal 🇵🇹, but without the cheese, we put cabagge sometimes 😍😍😍
Poiché la mia famiglia è originaria del nord Italia, ho aggiunto l'aglio. Adoro questa ricetta. Grazie mille! I made this similar but also added garlic. Being my family are all from northern Italia, I seem to love to add garlic. Great recipe! Grazie!