How to cook creamy Pasta e Fagioli bu Vito Chef (Italy) My nonna recipe
How to cook creamy Pasta e Fagioli bu Vito Chef (Italy) My nonna recipe
by Cooking_Vito_e_Daisy
1 Comment
Cooking_Vito_e_Daisy
Hello, I’m Vito an italian Chef (I love cooking and sharing with you my italian recipes)
The spring is cooming but in Italy is still time to cook Pasta e Fagioli. This is not a soup as usual to cook with Fagioli, but it is a cremy sauce obtain using a special cooking method called “Risottatura” and the tomatoes puree 😉
* Pasta 400gr /14oz * Borlotti beans (I used glass jar beans) 300gr /10oz * Tomatoes puree 100gr / 4oz * 1 carrot 1 onion 1 piece of celery * Chili pepper, paprika, salt and Pepper to taste * EV olive oil and parmigiano reggiano to taste
**Procedure:**
1. Chop the vegetables coarsely (carrot, shallot and celery) 2. Add in a pan EV olive oil and the chapped vegetables 3. After 2 minutes add a little bit of water and let them brown slowly for 2 min more (pay attention don’t burn them). 4. Add the beans, the sprig of rosemary, pepper, paprika and salt to taste. Then add the tomateos puree and cook for 5 minutes. 5. Add pasta and a little of water, cook everything stirring often. (pay attention to the cooking time of the pasta) 6. Serve adding a drizzle of EV olive oil, parmigiano and if you like a little bit of rosemary
1 Comment
Hello, I’m Vito an italian Chef (I love cooking and sharing with you my italian recipes)
The spring is cooming but in Italy is still time to cook Pasta e Fagioli. This is not a soup as usual to cook with Fagioli, but it is a cremy sauce obtain using a special cooking method called “Risottatura” and the tomatoes puree 😉
[Here the link to the full video recipe where you can find the full procedure](https://youtu.be/hHQ8_eUlCaM)
​
**Recipe:**
* Pasta 400gr /14oz
* Borlotti beans (I used glass jar beans) 300gr /10oz
* Tomatoes puree 100gr / 4oz
* 1 carrot 1 onion 1 piece of celery
* Chili pepper, paprika, salt and Pepper to taste
* EV olive oil and parmigiano reggiano to taste
**Procedure:**
1. Chop the vegetables coarsely (carrot, shallot and celery)
2. Add in a pan EV olive oil and the chapped vegetables
3. After 2 minutes add a little bit of water and let them brown slowly for 2 min more (pay attention don’t burn them).
4. Add the beans, the sprig of rosemary, pepper, paprika and salt to taste. Then add the tomateos puree and cook for 5 minutes.
5. Add pasta and a little of water, cook everything stirring often. (pay attention to the cooking time of the pasta)
6. Serve adding a drizzle of EV olive oil, parmigiano and if you like a little bit of rosemary
Buon Appetito!!!