A hearty pasta dish that will warm you on the coldest of nights. A wallet-friendly dinner that does not scrimp on flavour from GialloZafferano; Italy’s most famous food website.
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Hi everyone and welcome to the GialloZafferano kitchen. I’m Deborah and today we’ll be making a traditional dish of Italian cuisine: pasta e fagioli. Here’s what you’ll need to make the pasta.
• 3 ½ ounces of smoky bacon
• 3 ½ ounces of chopped tinned tomatoes
• 1 pint of broth
• 2 cloves of garlic
• 2 ½ ounces of lard
• 1 carrot and 1 rib of celery • ½ cup olive oil
• Salt and pepper to taste
• 1 onion
• 12 ounces of pasta
• 1 ¾ cups of beans
Let’s prepare our pasta!
First brown the pancetta in a pan and then add the beans. Cook everything together until the beans have softened a bit. Remember, if the beans begin to dry out, you can add a bit of broth.
Meanwhile, in another pan melt the lard. Now add the carrot, celery, onion and garlic which you should mince beforehand. Cook until just golden and then add the tomatoes to the pan as well.
Now we’re ready to add the beans to the vegetables. Add a bit of broth and let all of the flavours cook together for a few minutes.
I’ve cooked the pasta about halfway and now I’ll add it to the beans. Mix and let the pasta cook until al dente. If the pasta looks a little dry, just add some more broth.
After everything is done, sprinkle a bit of pepper over the dish and your pasta e fagioli is done! From GialloZafferano, buon appetito and see you next time!