AUTHENTIC PASTA E FAGIOLI - Grandma's Recipe

[Music] today we're going to make pasta pajali or pasta bazool i always knew as pasta azul growing up my grandmother and my mother probably made this recipe more than any other recipe maybe the only thing that would rival it would be sunday sauce because we often have that uh on sundays there's a thousand ways to make this i'm just making pasta and beans with just a few ingredients and uh it's probably my favorite way to do it though i'll give you a few suggestions typically pasta basil in america is done with cannellini beans in italy it's done with borati beans or cranberry beans this is a 29 ounce can right here and for a half a pound of pasta this is about right but you can use more or you can even use less one pound bag of beans is going to equal probably almost two of these cans you get a better value if you use a bag if you do use a bag you're gonna have to soak them overnight they gotta be soft before you start working with it traditionally it's made with lard if you don't have lard which you can get lard easily by just saving pork fat bacon fat uh you could start with a piece of pancetta if you don't want to start with pancetta you can start with olive oil it's about four ounces of pancetta i'll use a little bit of olive oil too pasta you can use whatever you want i'm going to use dittolini this is too bad it's the same thing it's just decos brand this is one can of san marzano tomatoes you really only need about two tomatoes from here you don't want to open up a can use tiny can you can use a little bit of paste you can even use no tomato in this a lot of times you'll see it with no tomato and then right here is parmesan rinds when you get towards the end of your cheese block make sure you save those rinds it's excellent to just cook in your pasta absolutely in your pastachi in your ribollita lentil soup you don't have a rind yet just use some cheese just some regular cheese cook in there but i'll i have a couple more rinds in the fridge these rinds you can freeze them for a very long time and they'll stay fine [Music] and you're going to take about a half [Music] onion [Music] and then about three cloves of garlic you can do four if you want you can do ten use whatever you like [Music] and by hitting the garlic like that you can just remove the skin very easily so we have our onion garlic and here's a little piece of the cheese so this is the rind of the parmigiano reggiano here's the beans we have a half pound of pasta a little bit of pancetta the tomatoes i didn't even open up that can i have right here some crushed just blender pulse san marzano tomatoes i'm not even gonna need this much you only need a little bit here you can use any type of pot you want for this i have a heavy dutch oven here what's great about this is a one pot dish you don't have to boil the pasta in advance in fact i recommend that you don't boil the pasta in advance it's the same thing that we did for pasta ichachi if you want to boil your pasta in advance and toss it in at the end you can do that too uh it you'll have similar results but i do prefer to cook the pasta in here [Music] just a touch of olive oil and then the pancetta you don't even need really the olive oil well we're going to get all this pork fat in here which is going to really really help it it's going to flavor the sauce it's going to flavor the pasta absolutely we're not trying to crisp this up i mean it can cook all the way down and it might get crispy but when it cooks in there with the beans and the liquid it's going to just get soft again [Music] you see like the piece like right here that's all fat we wanted we wanted all the render out it's going to take about 5-10 minutes you don't heat it doesn't have to be too high it could be about medium so most of the pancetta has rendered you can see [Music] see how that looks now okay and there's a ton of liquid liquid fat in here which uh maybe three four tablespoons worth maybe five which is good so once it gets to that point where it's fully rendered or 80 rendered you can add in your onions and then you can maybe wait a minute and put your garlic just turn your heat low medium low to low you don't want to really put color on the onion they're going to get darker just from the pancetta fat but you don't want to like burn them at all give it two minutes they'll get a little soft and put the garlic in [Music] just until they get soft like that a lot of times if people will put rosemary in if you want rosemary add that in you could add that in now a little hot pepper or you can save your hot pepper to the end which uh is a lot of times what i do especially when i'm cooking for my family for my kids instead of making it spicy now let every person put exactly what they want in as far as hot pepper goes [Music] okay and then the block i'm gonna let that cook in the whole time all right it smells so good already we're gonna add six cups of water you're gonna add for a half a pound of pasta half pound pasta with this liquid is gonna come fairly high up already [Music] all right give it all stir like i just did and bring this up to a simmer so i'm turning the heat to about medium now here's an immersion blender [Music] first of all if you like it really on the thick side i recommend that you do do this just a little bit a couple pulses what you can also do to get a more uniform amount is you can take out maybe a quarter or a half of the beans and you can put them in a regular blender and you can pulse it just remember you can do this at any point before you put the pasta in once you put the pasta in then you can't do it anymore so keep that in mind all right man light simmer just gonna turn it down a bit now while we uh when we hit the emergent blender you get the block of the rock the rind of parmigiano-reggiano in there you can take it out if you want i'm just i'll try not to hit it right now and you don't have to worry about the pancetta bits in there when you're blending it here that's fine okay that's good i don't want to go crazy here with it you want to maintain you want to have some beans in there whole beans now right before i put the pasta in this is the this is the only thing you really need to know about this now everything looks easy to up until this point right looks very easy making this when you put your pasta in you got to keep stirring it because it will have a tendency to stick if you if you get too thick just add a little bit more water and keep it right on the side but don't add too much water add it as you need it then at the end if you are too thick and if somebody likes it thinner you can just add a little bit more it's fine that way so i'm putting in roughly two cups of dissolini which is a half a box so it's a half a pound if you were going to use a full pound you probably would need a larger pot this is barilla dittolini the other box was deco to betty they both say around eight or nine minutes it might take a tiny bit longer because we're not in a full full uh boil but just keep an eye on it as it starts to cook it's going to absorb a lot of liquid right now it looks like it's very thin here right it's not going to be that way in a few minutes don't go anywhere don't leave the room make sure you keep stirring it because it will stick and i know i've said it before if you want to take the easy way you can boil the pasta and you can dump it in if you don't think that it makes a difference try it both ways see which one you like better and so it has a tendency to stick and it's sticking right now i just left for a second to see if i had some good bread and that's another thing you want to serve good bread with this so if you feel any sticking you just gently just remove it and it'll pop right off that's what the the pancetta fat it really really helps in that regard if you didn't use that you can just use a lot of olive oil in it also gonna add some olive oil good extra virgin that i have over there for uh finishing it's been about five minutes maybe four or five and uh the pasta is not even close to cooked yet it's a little little hard pieces of detailing still they'll get they're gonna expand by about two or three times the size didn't put any salt in here yet we just have the rinds from the cheese and we have the salty pancetta and the remaining residual salt from the beans that's to check this at the end and we can adjust when i got my my first place out of college started cooking a lot more i cooked when i was young i always wanted to learn how to cook with my grandmother with my mother now one dish i never cooked was this one i we had it so much that it's almost like i had an aversion to it for a long time and then when i was living on my own i got more and more back into it so i'm sure you have dishes like that where you grew up that is something that you ate so much that you didn't want to have it anywhere else basically the pasta is drinking up the sauce the liquid it's absorbing it and it's getting more flavorful all right so it's almost there but it's not there yet now see how thick that is getting [Music] it's going to have a tendency to stick even more now so keep keep your eye on it i don't want to add any liquid right now because i like that consistency i want it to be fairly thick but if you need to you got your water right there some people will make this with chicken stock too you can you don't have to you get you get a lot of flavor without it it's just good old tap water that's all it is and the cheese rind just flavors it really really nicely and that's free you know you buy that cheese instead of throwing that out just save it just keep testing your pasta you got one one try when you make it to eat it when it's al dente because once it sits it's going to get softer and that's fine it's delicious pot of pasta bazool pasta virgili see how thick that is and it's going to get a lot thicker so what's going to happen is if you say you want to prepare this a little earlier possibly get a little bit softer have it sit you can just leave it on your stove top just turn the heat off the pasta is going to drink up all that remaining liquid and if you need to you add a little bit more water you mix it again that's typically what's done because this would be a dish that would be served the whole day like it would be started and start for lunch or whatever and then you'd have it again later on when somebody else came home or anything like that it's an easy easy one to just have and it's delicious the next day too you can already see it's been sitting in the bowl for a few minutes it's already so much thicker [Music] watch another video maybe they'll put up posse ichachi for you or who knows see you next time

Channel: Sip and Feast

Views: 507,450

Keywords: pasta fazool recipe, pasta e fagioli recipe, simple pasta fazool recipe, easy pasta fagioli recipe, pasta fagioli soup, pasta fagioli olive garden, simple pasta fagioli recipe, how to make pasta fagioli, lidia pasta fagioli, sip and feast, jim delmage, james delmage, laura in the kitchen pasta fagioli

Id: -lWEeZbBsG0

Length: 12min 30sec (750 seconds)

Published: Tue Feb 16 2021