Join me today as I turn a can of plain old beans into an incredibly flavorful pasta dish – Pasta e Fagioli! In this video you can learn how to make ‘soffritto’, an essential cooking technique in Italian cuisine (and it should be in your repertoire too!). This pasta turned out to be less soupy than the traditional recipe, and I absolutely loved it! Creamy, rich & complex in flavor and texture, while only using very humble (and inexpensive) ingredients. You should most definitely give this recipe a try and watch the video to find out my secret ingredient 🙂
Traditional recipes are (almost) always the best, but that doesn’t mean that variations of those recipes can’t be (almost) equally delicious.
Hopefully, no one’s Italian granny gets all borlotti with me now 🙂
Enjoy!
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Pasta e Fagiole
Serves 2
1 carrot
1 onion
2 ribs of celery
extra virgin olive oil
2 strips of pancetta or bacon
4-6 cherry tomatoes
50 g kale
2 cloves of garlic
1 can of borlotti beans
salt & pepper
1000 ml chicken or vegetable stock (maybe more)
parmesan rind
160 g pipe rigate or other small tubular pasta
splash of white wine vinegar
2 TBS parmesan
See Recipe ➤
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