Ingredients:
3 ounces diced pancetta (diced small)
10 cloves crushed garlic
½ head chopped escarole (chopped small)
10 basil leaves, sliced
14 ounce can whole tomatoes
1 pound cannellini beans
½ pound pasta (tubbetti or ditalini) or substitute if not available a small tubular pasta
4 oz olive oil
½ teaspoon oregano
Salt to taste
1 ounce black pepper
1 teaspoon red pepper flakes
1 quart chicken broth
Freshly grated Parmigiano Reggiano
Procedure:
Place olive oil and pancetta in pot.
Saute until pancetta is crisp. Add onion, garlic. When they become golden in color, add the escarole .
One minute later, add the basil, followed immediately by the whole can of tomatoes. Crush the tomatoes with your hand before adding.
Cook for 10 minutes.
Then add the beans, chicken broth, salt, pepper, oregano, and red pepper flakes.
Simmer for 30 minutes at medium flame.
In the meantime, cook your pasta “Ditalini” (or substitute) for 5 minutes.
Once pasta is cooked, strain and add to the pot with the beans. Let simmer for 2-3 minutes.
Garnish with freshly grated Parmigiano Reggiano once presented.
10 cloves crushed garlic
½ head chopped escarole (chopped small)
10 basil leaves, sliced
14 ounce can whole tomatoes
1 pound cannellini beans
½ pound pasta (tubbetti or ditalini) or substitute if not available a small tubular pasta
4 oz olive oil
½ teaspoon oregano
Salt to taste
1 ounce black pepper
1 teaspoon red pepper flakes
1 quart chicken broth
Freshly grated Parmigiano Reggiano
Procedure:
Place olive oil and pancetta in pot.
Saute until pancetta is crisp. Add onion, garlic. When they become golden in color, add the escarole .
One minute later, add the basil, followed immediately by the whole can of tomatoes. Crush the tomatoes with your hand before adding.
Cook for 10 minutes.
Then add the beans, chicken broth, salt, pepper, oregano, and red pepper flakes.
Simmer for 30 minutes at medium flame.
In the meantime, cook your pasta “Ditalini” (or substitute) for 5 minutes.
Once pasta is cooked, strain and add to the pot with the beans. Let simmer for 2-3 minutes.
Garnish with freshly grated Parmigiano Reggiano once presented.
Restaurant: Ferraro's Italian Restaurant, 4480 Paradise Rd, Las Vegas, USA
Recipe Type: AuthenticSubmitted By: Ferraro
Recipe Author: Ferraro
Recipe Source: http://www.thegourmetreview.com/dine/pasta-fagioli-soup-recipe-ferraros/