Modern pasta e fagioli

Yield: 4 servings

Measure Ingredient
2 cups Cooked kidney or borlotti beans
4 tablespoons Virgin olive oil
4 ounces Pancetta; cut 1/8" dice
1 medium Red onion; finely chopped
4 Garlic cloves; thinly sliced
¼ cup Finely-chopped flat-leaf parsley
½ cup Basic Tomato Sauce; see * Note
1 cup Chicken stock
Salt; to taste
Freshly-ground black pepper; to taste
½ Recipe Basic Fresh Egg Pasta; see * Note
4 ounces Extra-virgin olive oil

* Note: See the "Basic Tomato Sauce" and "Basic Fresh Egg Pasta" recipes which are included in this collection.

Bring 6 quarts of water to a boil and add 2 tablespoons salt. Puree beans in a food processor until smooth and set aside. In a soup pot, saute pancetta and onion in virgin olive oil until translucent, about 7 to 8 minutes. Add garlic and parsley and cook 3 to 4 minutes until garlic is light brown. Add bean puree, Basic Tomato Sauce and chicken stock and bring to a boil. Simmer 5 minutes and season with salt and pepper. Roll and cut the Basic fresh egg pasta dough into tagliatelle and break into 2-inch long pieces. Drop broken pasta into boiling water and cook until al dente, 45 to 60 seconds. Drain in a colander over sink and pour into the soup mixture.

Stir to mix well. Serve hot or cold, drizzle with 1 ounce extra-virgin olive oil over top. This recipe yields 4 to 6 servings.

Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5643 broadcast 02-19-1996) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

07-09-1998

Recipe by: Mario Batali

Converted by MM_Buster v2.0l.

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