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Message Subject Food with Attitude!
Poster Handle Paranoiaaaaa
Post Content
My recipe is simple.
I think......


My old Italian uncle used to make it with left over pasta sauce. I loved it.
When I got older, I asked for the recipe. There's is a soup version, and a pasta dish version.
I do pasta.

You can use any tomato sauce you make normally for pasta.

You can use jarred sauces like ragu or raos.

I make my own sauce with tomato sauce and peeled plum tomatoes.

For this dish, I used to braise pork neck bones first. With garlic and a little chopped onion.
Then I'd use the drippings, juices and deglaze the bottom of the pot.
I dont eat pork anymore, but that does give it another yummy dimension.

So basically, any good Italian tomato sauce. Seasoned as you prefer. You can add pork or beef drippings from braising.

For herbs, I do basil, oregano, a bit of parsley. Salt pepper to taste, a pinch of hot pepper flakes.
That's my sauce.

To make the pasta fagiole.

I dont measure but 24 ounces there abouts.
Then one large can of cannelli beans. If you want to go heavier on the beans, you can,and do a can and a half, but if you cohabitate.... Maybe not. I like a lot of beans.
chuckle

Strain and rinse the beans off. If a little bit of the juice from the can is still on them, it's OK. It thickens the sauce a bit.
Dump it all in the sauce.
Stir it up.

Let it come up to a boil, then lower to a low simmer.
At this point, add a level teaspoon of anise seeds.
This is a regional thing my uncle did.
Its not in the average recipe. It adds an amazing flavor profile to the whole thing.
I'm not a fan of this flavor on its own usually, but I love it in this.

Cover the sauce, and let it simmer a good 30 minutes.
Stir frequently so nothing on the bottom sticks or burns.

At about the 15 minute mark, bring a pot of water to a boil for your pasta.

Use a smaller pasta, like medium sized shells or anelli. Even medium sized elbows or bows would work.

Anelli or medium sized ditalini are the pasta of choice for this dish, but I use any medium sized pasta I have on hand that will hold some of the sauce on it because of nooks and crannies.


So boil your pasta to taste. I like it al dente.

The sauce you have should be good for at least 3 servings, so make as much pasta as you would for as many servings as youre going to prepare at any one time .

You can jar up any left over sauce, but don't make the pasta for all of it.

Make the pasta servings as you go.
If you add all the pasta to the sauce from the start, and then store it that way , the pasta absorbs all the liquid. This makes the pasta soggy, and the sauce loses its consistency.

So only make enough pasta per serving, at the time of consumption.

OK, now, pasta is cooked.
Strain. Save some of the water though.

Test the sauce. Check the beans have softened nicely and aren't hard.
If the sauce is very thick, thin it a little using the pasta boiling water.

I like mine a little liquidy, but not too thin.
If it's too thick, it doesn't coat the pasta well.

So now put a serving of pasta in a bowl, then ladel on enough sauce to coat nicely.
Mix it well. Salt pepper to taste if it needs it.

This dish TRADITIONALLY, does not get cheese on top, but many people do add it.
I do not.

Manga!
 Quoting: BuckyBalls


Thanks for the recipe! I love pasta & I'm always looking for a way to eat more beans.
 
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