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.