Pasta e Fagioli | Cooking Italian with Joe

the good life full of fun hey guys welcome to my kitchen another big day in my kitchen good luck sign Frank Sinatra just start playing right when I start shooting the video so we're very excited about that alright so today what we're going to talk about is a is a recipe handed down almost every Italian family has this recipe handed down from a generation to a generation and everybody makes a little different version of it so today we're going to make pasta fagioli or pasta fazool as it's called so both pronunciations are correct you know we always pronounced it pasta e fagioli which means pasta and beans but a fazool if you will is another way to pronounce beans in french so middle italy southern italy was taken over by napoleon so so you have a french influence of how they would pronounce it so there's a little bit of useless trivia for you but both ways are absolutely the right way to prance it and it was actually a peasant food meaning it was it was a dish that was made often by the poor because it was made with really inexpensive ingredients who was made with beans which were plentiful and very inexpensive and pasta which was plentiful and very inexpensive and then obviously over the years has become a much more sophisticated much more a delicious dish and it's got so many different versions of it on many of the older versions were meatless because again it was a peasant food meat was hard to come by but today we're going to we're going to do a little bit of a tweak in it so if you if your family makes a little different version of it that's totally fine oh this is going to be Caroline boreal a little bit of the Italian and kicking it it's going to be really delicious so let me go through the ingredients again it may look a little daunting here when we can start but don't be intimidating to be awesome so to get started let me go over our basic ingredients for you we've got 1 pound of beans so what I did is I took dried Kennan a cannellini beans and I cooked them for about I put it in boiling water 6 cups of boiling water I got them going for I'll say about 5 to 10 minutes of a hearty boil and then a lot of times it will say covered if you do it that way and then you let it soak for about an hour so I always find it still makes it a little bit tough to finish in an hour so I keep it on a really really light simmer for about an hour hour and a half not to where it's boiling but just so the water stays nice and hot I cover it so with an hour so it's finished so that's what I have here okay and it's important to make a note of that because what I did is they saved the water from the bean so I saved the water from the bean and we're going to use that to boil our pasta and along with some chicken stock okay so what I've got here is one pound of freshly cooked to insult Kevin cannellini beans okay number one number two I've got a pound of dill a teeny pasta okay now it doesn't have to be this a lot of times you'll see elbows and so forth but my grandfather Tony Antonio Toscano that's what he used to make it with so that just brings me back to the memory of my my grandfather so we're going to use that that's my mother's uh my mother's dad so phenomenal cook I always love to make soups and stews and lentil soup and pasta fagioli so really delicious stuff so we've got one pound of pasta gets six cups of chicken stock so six cups of chicken stock and I'll show you what I'm going to do with that okay we've got a half a cup of breadcrumbs unflavored breadcrumbs okay we've got a half of a pound of pancetta now again they call that a tail and bacon typically not smoked if it's true pancetta it's basically cure okay so it's cured pork rub really delicious added with some spices I've got four cloves of garlic oh man that is good I'll tell you that seems like a lot of garlic for you or it wouldn't be for you if you're watching our program but if you're cooking and somebody says well it seems like an awful lot of garlic it's not a person you want to hang out with I cut the front ship off entirely if it's your first date I would use that as an indication she's not going to cut the mustard okay we've got about a third of a cup of freshly chopped parsley Italian parsley now what I've got here is a yellow onion not a sweet onion okay I've got a yellow onion which is much stronger yellow is much much stronger it's going to be a much more onion flavor out of it it's certainly a lot more pungent it's going to teary up a little bit but I've got a half of a large yellow onion okay I've got a little over a half of the cup of Parmesan cheese and just because I had it in a refrigerator have a little asiago cheese and add a little extra so that's a little bit in there too all right guys what we've got here is one cup of san marzano and i pureed it so i've got some whole Sam Lozano tomatoes and they often not package on with basil so I just took a pure air and pureed that and just a beautiful cup and I'll tell you that you could just eat just the way it is it's so delicious it's a special hearty tomato right from Italy absolutely delicious um we've got another thing we've got some wine here now I got to do a shout out to my buddy over there at ponds up at Cazenovia liquor and wine he's my wine consultant so super nice guy always willing to help me out give me some good direction but we've got a great white wine so whatever you use try not to use a strong hearty white line we want to use something that's light and fiber you don't want some oaky or are too hard because it's going to overtake you we're not looking to do that we're looking to deglaze and add a little extra flavor to it and then my last part is we're going to need some olive oil salt and pepper my recommendation on an olive oil I don't know if you guys have heard this before but it's v don't chose extra virgin Italian olive oil this is olive oil click pick clicked it's also clicked but it's picked right from the trees within a day or so it's pressed and that keeps the acidity very low it's fresh it's beautiful it's from the Puglia region so it gives you a much greater taste of like an earthy grassy it's a much harder your flavor great for dipping certainly great for cooking and so forth so grab yourself a body grab it right on our website or certainly right on our Facebook page so that being said what do you say we get started here a lot of gammon and no cookin let's change there right now so what I want to do is I want to start my sofrito as they call it so traditionally sofrito is like garlic and onion and carrots and celery and so forth but we're going to use our sofrito here is going to be our onion it's going to be our garlic and we're going to put the pinch at it okay so we're going to get started right over here hey guys welcome back alright so what I wanted to show you is I cooked those can of cannellini beans right so I got them right in there that's what's left over anybody watches our show we always talk about never using water you don't want to use just plain water I always find water dilutes flavor so we want to add flavor so if I save that water from the beans it absorbs all that beautiful hearty flavor from the bean and now we're going to add that to our pasta fagioli okay now I've got six cups of chicken stock okay so I'm going to add that to the water so the bean water okay and then I'm going to get this heat going now I'm just going to get this going on the background cuz we're going to use our pasta we're going to get our pasta going in here when it's time so I want that water ready to rock and roll I haven't add any salt but I will add some salt to that once we get Rocking okay so let's come on right over here and now I've got my cast iron pan and I want to do that Sabri all right that base of your soup so I'm going to put about a third of a cup of oil in there maybe a tad more okay so now I got my heat going okay so this is going to get nice and hot alright now what I'm going to do is I'm going to add my pancetta because it's going to take a little bit to cook okay and I'm going to add my onion so I'm Anna both at the same time garlic I'm gonna add just a little bit later it'll take a little bit longer for the onion and pancetta to cook that will be then it will the garlic and sometimes if you overcook garlic it will get better so we're not looking to caramelize it but we are looking to cook it down quite a bit so I'm going to let this cook it's going to take a good 5 to 8 minutes and I'll tune in with you guys when we're ready to add that garlic and go to the next stage or I'll talk to get to comments all right guys what I've got here is I've got the pancetta in the onion and they've been cooking for like five minutes okay and you're going to start to see a lot of moisture coming off which is what you want okay there's moisture in that pan shut now I'm going to add the garlic because I'm going to cook this down quite a bit so by cooking it down I don't want like I said I want that part of the I don't want the garlic to get bitter okay so I just want to show you a quick peek now there you're going to see some browning occurring we're going to get more of that so when this really cooks down beautifully then what I'm going to use that white wine we're going to deglaze it and I got to tell you if you guys could smell this kitchen oh my god with onion and the garlic and I can't shut it right there with olive oil oh boy and the spices from the meat that is good boy that's good all right guys I'll talk to you a few minutes what if you guys could smell it in here so if you can come in really quick I just want to show you what this looks like so yeah we're starting to get the brown bits see how things are starting to stick on the bottom which is what I want so the meats cooked and the garlic's cooked in the onions when you look at the onion scale translucent there and they're nice and soft that's what we want and I think a lot of times people don't realize home ordinances this moment right here you're going to change the flavor of the onion you're going to add and infuse the flavor of that pancetta all in that oil that garlic all those flavors are going to marry and it changes the flavor dramatically when you cook it when you heat it all of those flavors I guess they can infuse within each other and that's so critical when you make a sofrito when you make a base for any type of soup or Steiff or anything like that so so we're ready to go so now it moves really quick I turned up the heat on the bean water if you remember in the end the chicken stock so that's going right now and that's going to be ready to put the pasta in this is ready to go so I'm going to take is maybe about 1/2 of a cup of wine it's going to really bubble it's kind of cool I love when my dad used to do this during the restaurant and there it goes so if you guys want to shoot in your really quick come on right in with me see how it just dissolves all the brown so just get rid of all those brown bits that's beautiful flavor that's its concentrated flavor so I'm going to get all that off of there okay and if you need a little more you can always add a little bit more okay and that's just going to clean the pan it's called the glaze in the pan but look at that see how it just comes off so the alcohol and their axes and that will all bubble off you won't have any alcohol left in there but what it will do is it acts as like a solvent and it just allows everything to dissolve and there marry those flavors with each other so just beautiful look at that so I'm gonna let this cook down just for like a minute just to cook the alcohol out I'll tell you the smell on the right now oh my god that is good that is really good so you get all those beautiful flavors and you know again it's a country kind of fall autumn feel just that beautiful harvest time cold day shoulder the bone type meal you just come in oh you could walk into my parents kitchen or my grandmother's kitchen where my grandfather's kitchen and it's filled with all those aromas and then it just anchors those memories my grandfather had a little white stove just a little white slow four burner and it was a gas burner and used to stand there with his uh with his pants his khaki pants and his black shoes on and he had his Italian horn and his his cross and such a wonderful guy aunt Anita Scott I got hurt in World War two so it were a little braced but just a wonderful guy so learned a lot from him so this is cooking now this is really right where I want it and again shoe right in with me I just want to show you guys because I don't want to miss anything we're only using one camera here so you see how that's starting to thicken up now so it's got a nice thick beautiful flavor and the pan is fully to glaze see there's nothing left all those little bits of deliciousness are all dissolved right and now it gets really fun and it gets really easy so now I always like to add the red sauce okay in this case our San Marzano tomatoes okay there's my puree so I'm going to add that and it's going to look like it's going to make it a red sauce but it doesn't it's going to be a really light red almost like a pink because what it is so the sauce will not overtake it so I because that's raw tomato I like to cook this down just for like a minute or two maybe three minutes just to get that tomato nice and hot and break it down just a bit and then I'm going to add all the other ingredients I'm going to let that cook while we're cooking our pasta okay so as this is cooking and it's too a beautiful job I'm going to throw our pasta in so now I've got my salt and you're going to use about it maybe a heavy teaspoon because we don't have a lot of we don't have a lot of liquid in it okay now I'm going to take my pasta little tubes right and I'm going to pop that right in there so a lot of people aren't really maybe realize or think about it but you've got a small hard piece of pasta and you see how it expands it absorbs all that liquid so if you flavor the water it absorbs those flavors within the pasta so now you've got the pasta that's flavor which just makes it absolutely delicious so let me stir that up and I want to stir it up really good because I don't want anything sticking with each other okay and then the boil stop you always want to get a rapid boil you're probably looking at anywhere from five to ten minutes with your pasta cooking okay and that's just perfect absolutely perfect now if you guys remember we haven't seasoned this at all so what I'm going to do is this has been cooking all right I'm going to take one quick little piece to that okay so let me just take a little taste let me take another one one more that's good whew okay so now what I'm going to do is I'm going to add my beans okay so again off to the side now the beans already caught and they're not theirs they're cooler they're not what I would call cold bangs so now I'm adding my beans right now there was a little bit of the liquid from the beans that came out so that's going to add a little bit more liquid to your to your stew here if you will your pasta fagioli pasta fazool and this is like Brooklyn New York how you doing this is good okay so now I've got this working absolutely perfect now I'm going to add my cheese okay so I'm just going to add that that's beautiful okay pop that in there and I want to stir that in now what's the cheese going to do the cheese is going to give it a little bit of a cream it will cream it a little bit it'll give it a little bit of salt so it's giving it some flavor and again we're going to add some stock to it and then those bread crumbs and then the parsley will add right here at the end okay but this is just absolutely beautiful the flavors are good you want to shoot right in here look at that oh boy starting locally so now isn't it that great so I'm going to let that cook down a little bit you see how it's thickening up already righty let's get nice and thick now perfect I'm just going to keep stirring that make sure you just keep staying with it now I want to take a little flavor of it now normally I would use a separate spoon for this but it's family so that's really good I don't even know if it needs a little any salt but I'm going to add just to touch just a real light touch of salt a lot of black pepper okay so it's fresh ground pepper nothing better so if you got that available and that just gives it a special freshness of a special flavor okay so I've got a good amount of black pepper in there and I'm going to let that stir to flavor the smell in here you who's taste it stir up my pasta this has got a ways to go yet but now we're absorbing all that beautiful flavor boy this is going to show you how to present this it's going to be absolutely delicious we had our first snowfall today I think it told you that so nothing's better than a nice Cola pasta fagioli on a first snowfall day welcome back all right guys what I've got going here is a turn the heat up on this a little bit cause I want to get this nice and hot because I'm going to add the pasta which is done I'm going to shut that off right now and I'm going to add some of that liquid and then I'm going to add the breadcrumbs and that's going to act as like a thickening agent to that beautiful broth we have in there cuz we don't want to liquidy rate it's more - and it needs to be nice and hot in order for that to work alright so let me bring this over alright and now I've got my pasta right now you want to put your pasta and last we're going to get some liquid with it anyway right but you want to put your pasta in Alaska you don't want to over cook the pasta will become rubbery won't keep its shape so you want like an L Dante as they say okay so almost got all boil to is smelling here is unbelievable so I'm just going to add this now you're going to see we've got a lot of liquid left and I don't know whether I want to use all that liquid or not so I'm going to give it a stir I'm probably going to the way it looks right now but right in the end you're looking to see how thick it's going to be all right so I'm going to stir it up nice yeah I'm going to use all of it okay look at that as it's just beautiful whoop-whoop that pastas so fresh it jumped right out of the pan so now on the end here I'm going to add all the liquid I know I'm blocking this a whole lot of sir alright my Italian food lovers is that look great or what that is just filled with AB so again we didn't had any any water everything we added has got flavor now we're going to add a breadcrumb seal how loose it is and it's nice and hot and that will be our last bit the bread crumbs are commonly added to a lot of Italian dishes because they were really inexpensive and it added a greater yield to the meal so that's why bread crumbs are commonly added to a lot of the Italian meals so that you can see immediately just add almost like a roux it adds a thickness to it so I'm going to let this cook now for just literally maybe three to four minutes nice and hot I want it to bubble once over into a bubble I'm gonna give it a stir and good news I'm done at that point as soon as I've done I'm going to mix in my parsley all right so I'm going to tune back with you guys in a minute we're going to put it on a bowl what I did is I took some Italian bread toast a little olive oil and salt we're going to plate it with a side of that and my favorite part always is to taste it I'll talk to you guys and comment all right so here we go we've got this going I just brought it to a bubble and I let it bubble for maybe two minutes and again just check in the bottom make sure that we're not burn aid okay it's absolutely perfect then I'm going to add my parsley okay I'm gonna add my parsley raytheon I'm going to save just a little bit back just to plate it okay just a bit of a nice dish plate now a lot of times in certain regions you'll see they'll add like a broccoli and asker a goal you can add you can add it broccoli rabe you can have anything you really want to it I'll put traditionally its tomatoes and pasta and beans I mean and again and remember it started from are more of a peasant beginning it's so delicious and you make a big bowl like this think about a family a big family cost virtually nothing to make something like this in those early days of Italy when I was poor and boy would yield a lot you know you can feel a lot of people so absolutely delicious all right so I'm gonna let just cool just for a moment I'm going to show you how to plate it in my favorite part we're going to taste it I'll talk to you guys in a minute are you guys ready or alive does that look great so like I said I took a little Brad oh yeah give you those nice little marks ago a little olive oil a little salt on there a little pepper and I just had a little parsley as I plate it okay just we just finished the video so we took a couple pictures this looks absolutely delicious you can always finish it off with a little cheese on top and whatever I didn't because we added that cheese inside and again we started with Sinatra we finished with Sinatra gently how great is that oh yeah you can smell that you can spell the pancetta and the olive oil salt pepper oh yeah the bean all the way it's going to do you know that dude that is a trip time machine right to my grandfather's kitchen I'll tie up Tony you'd be proud of that right there mmm absolutely delicious energy didn't take long at all I know I'm talking with my mouth full did not take long at all I'm definitely eat the rest of that I can't wait to wrap up this video so I can finish the rest of that bowl ha ha ha then the mute app guys fun recipe certainly enjoy it don't let the ingredients intimidate you because there's a lot going on right in the beginning but let's take your time watch a video a couple times just get that technique down it's gonna be absolutely delicious until next week guys thanks for letting me share my heritage my traditions with you have a great week making some great recipes sent us some time with your family one sec so good life full of

Channel: Cooking Italian with Joe

Views: 102,324

Rating: 4.7888632 out of 5

Keywords: www.cookingitalianwithjoe.com, vito and joe's italian extra virgin olive oil, Joe Borio, Pasta E Fagioli (Dish), Pasta (Food), Italian Food (Industry), Cooking (Interest), fazool, Soup (Type Of Dish), Stew (Type Of Dish), Cannelloni (Food), cannellini beans, Recipe, Italy (Country), Pizza (Cuisine), Meatball (Food), Spaghetti (Food), comfort food, Mashed Potato (Food), Macaroni And Cheese (Food), Giada De Laurentiis (Chef), Rachael Ray (Chef), zuppa, pasta soup, chicken soup

Id: k8keQZBFI74

Length: 21min 23sec (1283 seconds)

Published: Sun Oct 18 2015