We are using ditalini (tubetti) but you can also use small shells, farfalline, elbows, or even broken spaghetti in a pinch! Any small pasta shape will do for pasta fazool. If you find you've gone a bit blender happy with an immersion blender and have no more whole beans left, you can open an additional can of beans and add them to the soup. If you'd like a thinner consistency, skip the blending and simply use the flat part of a wooden spoon to smash the beans on the side of the pot. For our method, we used an immersion blender to yield a thicker consistency. Traditionally borlotti beans are used but cannellini beans are easier to find and great for the "fagioli" in pasta e fagioli. Serve with grated cheese, hot red pepper flakes, and a drizzle of your best extra virgin olive oil. Once you're happy with the taste, serve the pasta e fagioli in bowls with crusty bread. Note: you will likely need a good amount more salt, depending on your taste. Adjust salt, pepper, and hot red pepper to taste.
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