Yield: 4 servings
|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@...
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.