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.

NATHALIE DUPREE

PRODIGY GUEST CHEFS COOKBOOK

previous

next