Pasta Fazool

Pasta fazoolA very simple dish, soupy enough to be served in bowls rather than on plates. At our house we love to add chopped prosciutto to this dish which adds protein and yummy delicious prosciutto taste.

INGREDIENTS:

1 cup dried white beans, such as cannellini or Great Northern, soaked overnight, or use the *quick-soak method, or 14 oz can, washed and drained
6 strips of thin sliced Negroni Prosciutto chopped
4 TBSP olive oil, plus more for serving
1/2 medium onion, coarsely chopped
1/2 medium carrot, peeled and coarsely chopped
1/2 celery rib, coarsely chopped
1 – 2 garlic cloves to taste, minced
1/2 cup finely chopped ripe plum tomatoes or canned whole plum tomatoes, drained
1 fresh rosemary sprig, finely chopped
About 3 1/2 cups boiling water
1/3 package (lb) fusilli, small pasta shells, small ziti, or fettuccine or tagliatelle broken into roughly 2-inch lengths
Salt and freshly ground black pepper to taste 1/4 cup minced flat-leaf parsley
Freshly grated Parmigiano cheese for garnish
Large, heavy saucepan with cover. Food processor (to puree some of the beans, makes thicker soup).

DRAIN the beans and set aside.

HEAT the oil in a large heavy saucepan over medium heat and gently sauté the onion, carrots, celery, and garlic until the vegetables are soft but not brown, about 10 minutes.

ADD the beans to the vegetables along with the tomatoes, rosemary, and about 3 cups boiling water.

BRING back to a boil, reduce the heat, and simmer, covered, until the beans are tender – 1 to 1 1/2 hours, depending on the age and size of the beans.

ADD more boiling water from time to time as necessary: the beans should always be covered with simmering liquid.

WHEN the beans are very tender, transfer about 2 cups beans and their liquid to a food processor and process to a thick puree. Or put them through the medium disk of a food mill.

STIR the puree back into the beans.

ADD the pasta and another cup of boiling water to the beans in the pot. Cook, stirring constantly, until the pasta is tender, about 10 minutes. Remove from the heat. Taste and add salt and lots of black pepper.

SERVE in a warm soup tureen or in individual warm bowls, garnished with a drizzle of olive oil, a sprinkle of parsley, and some Parmigiano.

PASS more cheese and olive oil with the soup.

MOST beans and legumes should be soaked before cooking – lentils are a notable exception. To soak them, simply place them in a bowl with twice their quantity of fresh cool water. Set aside overnight. In the morning, discard the soaking water and start the cooking process with fresh water.

Negroni’s Authentico Italiano selection includes:
Prosciutto Arrosto
– a traditional Italian roasted ham made in Italy using only selected pork shanks and rich blend of garlic, rosemary and fine Mediterranean herbs.

Prosciutto Cotto – a traditional Italian cooked ham made in Italy using selected pork shanks and natural flavorings and is lighter in color and sweeter in flavor than Prosciutto Arrosto.

Negroni’s Authentico Italiano selection includes:
Prosciutto Arrosto
– a traditional Italian roasted ham made in Italy using only selected pork shanks and rich blend of garlic, rosemary and fine Mediterranean herbs.

Prosciutto Cotto – a traditional Italian cooked ham made in Italy using selected pork shanks and natural flavorings and is lighter in color and sweeter in flavor than Prosciutto Arrosto.

Mortadella
– a traditional Italian cooked specialty made in Italy based on a 500 year old recipe from the province of Emilia Romagna.

Prosciutto di Parma – the most renowned dry-cured Italian ham, made with the best Italian pork legs, packed in a strictly defined region around Parma, Italy. Parma is a beautiful Italian city known for its monuments, castles, opera and haute cuisine!

For more information about Negroni products please contact:

Negroni Corporation USA
13 Fairfield Ave. Suite 105
Little Falls, NJ 07424
usa.negroni@negroni.com
973.256.0033 Tel
973.256.1108 Fax

To print this article, click on headline. Using Internet Explorer browser go to File > Print Preview, click and print.

Advertisements

0 Responses to “Pasta Fazool”



  1. Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s




Visit Our Website

Visit Negroni on Facebook

Visit Negroni on Twitter

Prosciutto di Parma

Super premium dry-cured ham

Prosciutto

Premium dry-cured ham

Prosciutto Arrosto

Roasted ham

Prosciutto Cotto

Cooked ham

Mortadella

Traditional Italian cooked specialty

Archives

Blog Stats

  • 31,719 hits

%d bloggers like this: