pasta e fagioli
 
recipe by :lidia's italian table - lidia matticchio bastianich 
serving size : 8 preparation time :0:00 
categories : 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
1-1/2 cup  navy beans -- soaked and drained
3 quart  cold water
3 large  baking potatoes -- peeled
2 sprig  fresh rosemary
2   bay leaves
1-1/2 tsp  crushed red pepper
2 Tbsp  olive oil
1 medium  onion -- chopped
1   recipe il trito
1 cup  canned tomatoes -- crushed
1/4 lb.  ham hocks or pork butt
1 cup  ditalini pasta
1/4 cup  parmesan cheese -- grated
 
place beans in a heavy 5 quart pot. add water, potatoes, rosemary, bay 
and pepper. bring to a boil, reduce heat and simmer, stirring 
occasionally, 
for 30 minutes. 
meanwhile, in a medium skillet, heat the olive oil over medium heat. 
add 
the onion and cook, stirring, until light golden, about 6 minutes. stir in 
the trito and continue cooking until fragrant and very lightly browned, 
about 2 minutes. add the crushed tomatoes and simmer 10 minutes. 
add the trito mixture to the soup pot along with the ham hocks*. 
continue simmering until the beans are tender, about 1 hour. as soon as 
the potatoes are done, remove them from the pot, mash roughly and return 
them to the pot. remove hocks from the pot and set aside to cool. when 
cooled remove meat from the bone and dice. 
bring soup to the boil and stir in the pasta. cook, stirring often, 
until the pasta is tender, about 8 minutes. add diced meat. add salt and 
pepper to taste. remove from heat and let stand 5 minutes. serve in bowls 
with the grated parmesan. 
 
notes : * if using pork butt add it in 30 minutes after adding the 
trito 
mixture. 
 
 
 
* exported from mastercook * 
 
il trito 
 
recipe by :lidia's italian kitchen - lidia matticchio bastianich 
serving size : 1 preparation time :0:00 
categories : 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
4 clove  garlic -- peeled
1/2 cup  carrots -- shredded
1/2 cup  italian parsley -- chopped
3 Tbsp  olive oil
 
combine all ingredients in a food processor and process until smooth, 
scraping down the sides. 
transfer mixture to a small bowl and smooth the surface. cover with 1 
tablespoon olive oil. can be stored, refrigerated, for up to 3 weeks. 
 
 
* exported from mastercook * 
 
 
(ID: 75439) Mirror: rec.food.recipes: Sun, Nov 21, 2004


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