Pasta e Fagioli | Gennaro Contaldo |AD

hi lovely people i'm so excited i am in italy i am in regemilia the land of the parmigiano reggiano and i'm going to show you how to make a typical italian dish which is called pasta fragile what is it pasta fagioli pasta with beans we usually have a fantastic beans which you have to put them in the water the day before let you shop all night and the day after you talk for about 45 minutes or be ready but with so many incredible products and market can actually do ever so good first of all but you see also the ingredient i use it but the main part i use it i'm using a drying that will pan me generally generally like this one you know i kept it and this one would be fantastic if i put them inside the pasta pajoli you would love it let me show you the way to do it first of all you need some nice olive oil make sure you get some lovely extra virgin olive oil you put them in a pan drizzle of olive oil i need what we call a sofrito celery carrot and onions all in oh i love a damn noise if you want to cut a bigger one keep stirring it because i've got some lovely blotty beans which is already cooked and also keep this beautiful juice which is so important straight in give him a little stir unbelievable now you need to get nice stock this is about one liter i was stocked already season it i don't want to loosen it and let you come up for boil in the meat times i get a line of a parmigiano every time i finish an apartment journalist the crime what you do with the grind many people throwing away why why you want to discharge you do not just recharge with these pieces of cheese you use everything every bits and pieces so what do you do you turn around and you start to cut it look at the way i do it just a little pieces let's put my dough on top also i have this beautiful tomato you can see you just cut them in half [Music] then off we're going because everything is ready just put them inside this will give you lovely color as well you stir it then you get some chaat or spinach to cut as well the stalk you do in small pieces [Music] roughly chop an end food grab all together so what do you do now when you're home leftover of a pasta different the shapes of a pasta what you do you collect them all just an end food like i have this one you put everything inside a little extra one it keeps stirring it let's come up to boil again and then i'm gonna show you what i'm doing sometimes we have quite a bit bread left you can see it goes quite hard so you can cut the crust over the bread just just a little bit so what you need it or perhaps you don't have don't an bread perhaps you have some gristini or perhaps you don't have any greasy now you have a double cooked bread like this one also meant to do you get a knife and you cut them in very very small look then again you go through the parmigiano i'm sure you have it just cut them a knob of a cheese a slice and do the exactly the same so you do quite small pieces now you mix all together [Music] now a nice time [Music] and try to get all the small leaves of the time [Music] again get your knife out try to break again it's going to take another second actually the pasta is ready you go back to the rind of a parmigiano and then you put them in in fruity there's two big one just keep it stirring it you turn off and you leave it for about five minutes i believe we only give them a couple of minutes let me show you oh look at that look at this beauty [Music] i grabbed it rhyme crumble on top let's get one of these as well oh yes a little bit of time on top so let's lift it up let's celebrate it but before that sorry i have to taste it it tastes so good happy birthday i wanna eat someone eat i wanna i wanna finish up oh my mind

Channel: Gennaro Contaldo

Views: 147,658

Rating: 4.9397564 out of 5

Keywords: Gennaro Contaldo, Italian, Recipe, Italy food tube jamie oliver

Id: Q19NqUX5CJ4

Length: 5min 37sec (337 seconds)

Published: Fri May 07 2021