Pasta e fagioli
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Pasta e fagioli
  Pasta    Italian  
Last updated 6/12/2012 12:48:35 AM. Recipe ID 9696. Report a problem with this recipe.
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      Title: Pasta e fagioli
 Categories: Italian, Pasta
      Yield: 4 Servings
 
    1/2 lb Dried kidney beans
      2 oz Pancetta; chopped
      1    Bay leaf
      1    Garlic clove
      6    Fresh Sage Leaves
      2    Celery stalks; chopped
      2 md Onions; chopped
      2 md Carrots; chopped
      5 tb Olive oil
      6 c  Water
    1/2 tb Fresh thyme
      1 tb Fresh rosemary sprigs
           - finely chopped
           Salt
           Pepper, freshly ground
    1/4 lb Fresh tagliatelle
 
  SOAK THE BEANS OVERNIGHT in cold water. Drain beans and place in a
  casserole and cover with water. Place in a preheated oven at 250F.
  Add bay leaf, whole garlic, sage and 1 tablespoon olive oil. Cover
  and bake for 1 1/2 hours. Saute in a large saucepan, pancetta,
  carrot, celery, onion in 4 heated tablespoons of oil. Pour in 6 cups
  of water, reduce heat and simmer for 1 hour. In the meantime, remove
  the sage and bay leaf and puree half of the beans. Add these and the
  whole beans with their liquid to the saucepan. Bring to a boil and
  add the tagliatelle and when cooked, sprinkle in the rosemary and
  thyme and taste for seasoning of salt and pepper.
 




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Recipe ID 9696 (Apr 03, 2005)

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