Text 5655, 107 rader
Skriven 2011-01-10 06:35:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 454
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Venetian-Style Bean And Pasta Soup
 Categories: Pasta, Soups, Beans, Cheese
      Yield: 8 servings
 
      1 lb Dried borlotti (cranberry)
           - beans; picked over, rinsed
     10 c  Water
    1/2 c  + 2 tb extra-virgin olive
           - oil; + additional for
           - drizzling
      2 md Onions; chopped
  1 3/4 ts Salt
      2 md Carrots; chopped
      2    Celery ribs; chopped
      5 lg Garlic cloves; fine chopped
    1/4 c  Chopped fresh flat-leaf
           - parsley
      1 ts Dried rosemary; crumbled
    1/4 ts Black pepper
      1    Roughly 3" by 2" piece
           - Parmigiano-Reggiano rind
    3/4 lb Dried ditalini or other
           - small tubular pasta
 
  The flavor of this pasta fagioli is so haunting and the
  texture so voluptuous that you’ll wonder how such modest
  ingredients could conspire to create something so indulgent.
  And what makes it successful as a make-ahead main is that
  the pasta is cooked separately. I make vats of the bean
  soup ahead, then each time I reheat a portion, I boil up
  a fresh batch of dried pasta so the al dente texture balances
  the creaminess of the soup.
  
  Bring beans and water (10 cups) to a boil in a 4 to 5 quart
  heavy pot and boil 2 minutes. Remove from heat and let stand,
  covered, 1 hour. (Do not drain beans or discard soaking liquid.)
  
  Heat 1/4 cup oil in a wide 6  to 8 quart heavy pot over med-
  high heat until hot but not smoking, then sauté onions with
  1/2 teaspoon salt, stirring occasionally, until beginning to
  brown, 7 to 8 minutes. Add carrots, celery, garlic, parsley,
  rosemary, and pepper and sauté, stirring occasionally, 5 min.
  
  Add beans with soaking liquid and Parmigiano-Reggiano rind
  and simmer, covered, stirring occasionally, until beans are
  very tender, 1 1/2 to 2 1/2 hours (depending on age of beans),
  adding more water if necessary to keep beans covered and
  stirring more frequently toward end of cooking. Remove from
  heat and stir in 1/4 cup oil and remaining 1 1/4 teaspoons
  salt. Cool, uncovered, 20 minutes.
  
  Discard rind and coarsely purée soup in batches in a blender
  (use caution when blending hot liquids), transferring as
  puréed to a large bowl.
  
  Return soup to pot and reheat over moderately low heat,
  stirring frequently and thinning soup as desired with
  additional water. Season with salt and pepper.
  
  While soup is reheating, cook pasta in a 6 to 8 quart pot
  of boiling salted water until al dente, then drain in a
  colander and transfer to a large bowl. Toss with remaining
  2 tablespoons oil and pepper to taste.
  
  To serve, ladle soup into bowls and top with spoonfuls of
  pasta, then drizzle with oil.
  
  Cooks’ notes:
  
  Beans can be cooked in about one third of the time in a 6
  to 8-quart pressure cooker. Follow recipe, sautéing veggies
  in pressure cooker, uncovered, then adding beans w/soaking
  liquid and cheese rind. Seal pressure cooker with lid and
  cook at high pressure, until beans are tender, 45 minutes
  to 1 hour. Put pressure cooker in sink (do not remove lid)
  and run cold water over lid until pressure goes down
  completely.
  
  Soup, without pasta, can be made ahead and chilled, uncovered,
  until completely cooled, then covered up to 1 week, or frozen
  3 months. Soup thickens considerably as it stands, so thin
  with water when reheating over moderately low heat.
  
  Recipe by Kemp M. Minifie
  
  April 2007 | Gourmet
  
  Serves 8
  
  MM Format by Dave Drum - 12 January 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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