Spelling Request: Pasta ??fazool??
Jim Weir
commercial where the old guy was making a pot of it. It looked delicious, but I
can only spell it phonetically by how it is said on TV. It sounds like
"pasta-fazool", and if I knew how to spell it properly, I could probably find it
in a recipe archive somewhere.
Anybody know the proper spelling?
Jim
Nancy Young
Pasta fagioli
nancy
PENMART01
>It sounds like "pasta-fazool", and if I knew how to spell it properly,
>I could probably find it in a recipe archive somewhere.
>
>Anybody know the proper spelling?
Anyone with an English-Italian dictionary coulda...
fagioli [fa-ZHOH-lee]
The Italian word for "beans," usually white kidney beans. String beans are
called fagiolini. (Epicurious)
http://www.post-gazette.com/food/20010322mailbox.asp
Beyond the pasta and beans, Pasta e Fagioli has many variations
Thursday, March 22, 2001
By Arlene Burnett, Post-Gazette Staff Writer
Ask five cooks to make pasta e fagioli (PAH-stah EH FAH-J'YOH-lee) and you'll
get five versions. Pasta e fagioli (American translation: pasta and beans) is
like any other ethnic dish; there are as many recipes as there are Italian
cooks. Some recipes call for chicken broth, while others call for beef broth
and a soup bone. There is meatless pasta e fagioli, and there are recipes that
contain ground beef. But every pasta e fagioli recipe calls for pasta and beans
(either navy or cannellini beans), tomatoes, garlic, oregano or basil and
cheese. And when these ingredients are combined, this simple dish turns into a
meal fit for a king. We served our pasta e fagioli with a tossed salad and
Italian bread.
Our first recipe calls for parsley: There are several types, the most common
being curly parsley and Italian parsley. Curly parsley has small, curly, bright
green leaves and a somewhat tangy flavor. The Italian parsley or flat-leaf
parsley has darker green leaves with a stronger flavor -- the two are
interchangeable. Dried parsley also is available; look for it in the spice
section. But that's not the case with cilantro, an ingredient in our second
recipe. Cilantro, also known as Chinese parsley, looks very similar to parsley
but has a deeper green color, with a sharp and tangy flavor. It's used mostly
in Asian, Mexican and South American dishes. You'll find fresh parsley and
cilantro in the produce section.
To store parsley: wash, wrap in paper towels and place in a plastic bag and
refrigerate -- parsley will keep up to one week. Same goes for cilantro, though
you can skip the paper towels.
Ron from Oakdale requested a recipe for pasta e fagioli. Here are two delicious
versions.
Gilda Lupes of Brighton Heights sent us this meatless pasta e fagioli --
perfect for the Lenten season.
Pasta e Fagioli
4 tablespoons olive oil
3 cloves garlic, minced
16-ounce can Italian plum tomatoes, drained and chopped, or 2 cups fresh
tomatoes, chopped
2 tablespoons minced fresh parsley
1/4 teaspoon dried oregano, crushed
15-ounce can cannellini beans (rinsed and drained)
Salt and pepper to taste
8 ounces elbow macaroni, cooked al dente
Grated Parmesan cheese, to taste
Heat 3 teaspoons olive oil in heavy skillet, over medium heat; add garlic and
saute until lightly brown, about 2 minutes. Stir in tomatoes; cook about 5
minutes. Add parsley, basil, oregano -- simmer until tomatoes soften; stir now
and then to break up tomatoes, about 15 minutes.
Season with salt and pepper. Add beans and cook until heated through. Place
pasta in bowl, stir pasta with 1/2 teaspoon olive oil, add sauce and toss well.
Serve with Parmesan cheese.
Note: 1 carrot or 1 stalk celery, chopped, may be added, raw. If you prefer
this dish with more liquid, don't drain the tomatoes and cook an extra 10
minutes or so.
Makes about 2 to 4 servings.
After tasting the Olive Garden's pasta e fagioli, Margaret Bennett of Newell,
W.Va., created her own version. Margaret told us: "This recipe includes all the
ingredients [the Olive Garden has] in their pasta e fagioli."
Pasta e Fagioli
1 tablespoon olive oil
1 pound ground round
1/2 cup chopped celery
2 to 3 cloves garlic, minced
1/2 cup carrots, chopped
1/2 cup onions, chopped
Saute the beef, celery, garlic, carrots and onions in the olive oil until
tender, see note. Add:
14 1/2-ounce can whole tomatoes, broken up
2 cups beef broth (14 1/2-ounce can)
Cook for 15 minutes, then add:
1/2 cup uncooked ditalini
14 1/4-ounce navy or cannellni beans
14 1/2-ounce can kidney beans
Season to taste with salt, pepper, basil, oregano and cilantro.
Note: We drained the meat before proceeding to the next step and used 1
teaspoon basil, 1/2 teaspoon oregano and 1/2 teaspoon cilantro.
---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."
Billy
>"pasta-fazool", and if I knew how to spell it properly, I could probably find it
>in a recipe archive somewhere.
Pasta E Fagioli
Pasta Fagiolo
either could be correct...
Bill Wight
Jim,
I worked in Pakistan several years ago and the camp was run by
Italians. The camp mamager taught the Pakistani cook how to make this
and here is his recipe. We all really liked this soup. In our
kitchen in Pakistan, they did not have any macroni so Hussein the cook
would break up sphagetti into 3/4 inch long pieces and use that.
I also found a recipe for "Pasta Fazool" in my database that I have
included.
Bill W.
* Exported from MasterCook *
Pasta E Fagoli - Hussain
Recipe By : Abdul Hussain
Serving Size : 1 Preparation Time :0:00
Categories : Italian Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 kilogram red beans
1/3 kilogram macaroni
2 teaspoons coriander -- ground
1 medium onion -- chopped fine
1 teaspoon red chile pepper -- ground
2 cubes chicken bullion
2 cups tomato sauce
30 grams parmesan cheese -- grated
Soak the beans in 4 liters of water overnight.
Remove about 1 liter of the water.
Sauté the onion in a little olive oil and add it and the other
ingredients to the stock pot. Put over low heat, cover and simmer for
3 hours.
Remove from heat and with a potato masher, mash the beans until only
about 1/3 remain unmashed. Return to heat and bring to a slow boil.
Add the macaroni. Cover and cook for 30 minutes until macaroni is
tender. Salt to taste.
Serve into bowls topped with freshly grated Parmesan cheese,
preferably Peccarino.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Pasta Fazool
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups kidney beans
6 cups -- water
2 tablespoons oil
1 cup onions -- chopped
1/2 cup celery -- diced
3/4 cup carrots -- chopped
1 cup canned crushed tomatoes
salt -- pepper other
-- seasoni
taste
2 cups pasta -- cooked
Soak and cook beans in water until tender.
To the cooked beans and remaining liquid, add oil, onions, celery,
carrots, tomatoes and any seasonings.
Bring to a boil, reduce heat and simmer for 45 minutes or until
vegetables are tender.
Add cooked pasta.
- - - - - - - - - - - - - - - - - -
Charlotte L. Blackmer
Although I've seen a lot of recipes posted *as* "pasta fazool" so a google
search on all combos would be useful...
CLB
------------------------------------------------------
Charlotte L. Blackmer <http://www.rahul.net/clb>
"Approach love and cooking with great abandon" -
from the Dalai Lama's Rules for Life
Junk (esp. commercial) email review rates: $250 US ea