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| My First Holy Communion in Naples, Italy |
I was 9 years-old when I moved to Naples. It was a colorful, chaotic, noisy, beautiful place. I loved everything about it – the people, the beaches, and the food! It was there that I began to appreciate the flavor of really fresh food. Pasta e Fagioli (Beans) is a hearty soup that is wonderfully comforting on a chilly autumn evening. Imbued with the taste of ham, garlic, and tomatoes, and the textures of pasta, beans, and broth, it brings back memories of my childhood! You may also hear this soup pronounced “Pasta Fah-jool” or “Fah-zool” from different Italian dialects.
Pasta e Fagioli
I’ve searched for a recipe for Pasta e Fagioli that tastes like it was made in Naples for a long time. (Sure, the Olive Garden version is good, but it’s not the way I remember having it in Italy.) I came across this recipe for Hunter’s Minestrone from Tyler Florence that had a lot of the same elements, so I modified it to make one of my Neopolitan favorites. ***Sigh*** I found it at last!
In Dutch Oven, simmer for 15 minutes:2 Quarts Ham Stock
1 Clove Garlic, cut in half horizontally (Don’t worry about the skin, you’ll strain it later.)
While the broth is simmering, bring 2 Quarts of water to boil in a large sauce pan.
Add:
1 tsp Salt
1/2 pound Small Pasta (I used Ditalini)
Cook until slightly under-done as they will continue to cook when added to the soup.
Drain and set aside.
While the pasta is boiling, add to a food processor fitted with a sharp blade:
2 Carrots, Peeled and cut in 2 – 3 ” pieces
2 ribs Celery cut in 2 – 3″ pieces
1 medium Onion, quartered
Mince finely.
Strain the Broth and set aside.
In the Dutch Oven, saute:
1/4 cup olive oil
Minced Vegetables
Cook until softened.
Stir in:
1 pound Ham, cubed
1 (28-ounce) can crushed plum tomatoes
1 bay leaf
1 Tablespoon Bouquet Garni
3 15-ounce cans Cannellini Beans (or White Kidney Beans), drained and rinsed
Coarsely ground black pepper, to taste( I didn’t add any additional Salt)
Reserved Broth
Bring to a simmer and cook for 15 minutes stirring occasionally.
Stir in pasta and simmer for another 15 minutes.
Top with shredded Parmesan Cheese and serve with bread.
Buon Appetito!
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| Grapes at Roblar Winery in Santa Ynez, CA |
These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!
This is the way my Momma from Naples use to make it! Good recipe!