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Pasta E Fagioli
2 tablespoons pork fatback -- slightly softened, and mashed into a paste
2 tablespoons extra-virgin olive oil -- plus
1/4 cup extra-virgin olive oil -- to drizzle
1/4 cup finely-chopped Italian parsley
1 medium Spanish onion -- finely chopped
2 tablespoons tomato paste
2 liters Brown Chicken Stock -- (see recipe)
3 cups cooked borlotti beans -- may sub kidney beans
2 cups pieces of raw pasta left over from making tortellini or pappardelle
Salt -- to taste
Freshly-ground black pepper -- to taste
In a Dutch oven, heat the pork fat and olive oil over high heat until it is almost smoking. Add the parsley and the onions and cook over high heat, until they are browned and soft, about 8 to 10 minutes.
Stir in the tomato paste and cook over medium heat 10 minutes. Add the Brown Chicken Stock and the cooked beans and bring to a boil. Add the pasta pieces and cook 5 or 6 more minutes. Remove from heat and allow to rest 10 minutes.
Divide among 6 serving bowls, drizzle with remaining oil and serve.
This recipe yields 6 servings.
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