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Pasta fagioli ala cardosa
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| Artist: |
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| Categories: |
Italian, Pastas & Noodles, Soups & Stews, Western European |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 4
| lbs | Fresh Roman or Cranberry | | | -beans (white with a red | | | -fleck running through) or | | 1
| lbs | Dried beans soaked overnight | | 2
| large | Onions, chopped | | 1
| cup | Italian parsley, coarsely | | | -chopped | | 1/2
| lbs | Ditalini macaroni | | 10
| large | Cloves garlic, sliced | | | Salt and pepper | | | Olive oil | | | Locatelli cheese |
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Procedures:
| 1 | Cook all of the beans in two quarts of water until tender; drain and reserve the fluid. | | 2 | Put half of the beans through a food mill, putting the pulp back into the reserved fluid and discarding the skins. | | 3 | Meanwhile, saute onion until transparent in olive oil; add chopped parsley and garlic slices and add to the bean pulp and wat mixture. | | 4 | Add more water if necessary and season with salt and pepper to taste. | | 5 | Add the raw macaroni and cook until tender. | | 6 | Then add remaining cooked beans and heat through. | | 7 | The consistency should now be of a hearty soup. | | 8 | Serve piping hot drizzling olive oil on top of each bowl. | | 9 | A sprinkling of fresh grated locatelli cheese is optional, but adds delicious flavor. | | 10 | A wonderful dinner when served with a crispy green salad, crusty italian bread, and a bottle of your favorite wine. |
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