pasta-e-fagioli

INVOLTINI di PASTA & FAGIOLI

PASTA & BEANS ROLLS

ingredienti per 8 involtini:

• 8 cialde di riso per involtini

• 150 grammi di spaghetti integrali

• 1 barattolo (vetro) fagoli cannellini

• 50 grammi di carote tagliate

• 4 cucchiai di tamari (salsa di soia)

• 300 ml di acqua

• 1 spicchio di aglio

• 1 ramo di rosmarino

• olio extra vergine di oliva

Con un coltello sminuzzate aglio e rosmarino. In una padella anti-aderente versate due cucchiai di olio extra vergine di oliva, l’aglio e il rosmarino sminuzzti. Dopo qualche secondo versate gli spaghetti spezzati a meta e lasciate tostare per un minuto circa. Aggiungete l’acqua e 4 cucchiai di tamari. Mescolate con un cucchiaio di legno finché l’acqua non sarà asciugata. Versate i fagioli con la loro acqua e le carote tagliate a strisicioline sottili. Saltate qualche secondo e fate raffreddare.

Bagnate un canovaccio da cucina e strizzatelo. Adagiate sopra le cialde e attendete due minuti. Quando la cialda sarà ammorbidita create degli involtini. Spennelate gli involtini con un po’ di olio e poneteli in forno, su carta da forno, a 180° per 20 minuti circa, finché non saranno dorati. Accompagnateli con delle foglie fresche di spinacino.

PASTA & FAGIOLI ROLLS

Ingredients for 8 rolls:

• 8 rice rolls wrappers

• 6oz spaghetti

• 1 jar kidney beans

• 2oz carrots

• 4 tablespoons tamari (soy sauce)

• 300 ml water

• 1 clove of garlic

• 1 branch of rosemary

• extra virgin olive oil



Chopp garlic and rosemary. In a non-stick pan pour in two tablespoons of extra virgin olive oil, chopped garlic and rosemary. After a few seconds pour spaghetti broken in half and let it toast for a minute. Add water and 4 tablespoons of tamari. Stir with a wooden spoon until the water is dried. Pour the beans with their liquid and carrots cut into thin stripes. Jump few second and let it cool.

Wet a towel and squeeze it. Put the wrappers on the towel and wait two minutes. When the wrappers is softened create the rolls. Brush the rolls with a little oil and place them in the oven on a baking sheet at 360°F for 20 minutes, until they are crispy. Serve with fresh baby spinach leaves.


Pasta E Fagioli

I am cold and I need a soup. Tonight it Cook’s Illustrated Pasta E Fagioli made with a few adjustments.

1 tsp light olive oil

2 oz pancetta chopped fine

½ onion, chopped fine

1 rib celery, chopped fine

2 cloves garlic, pressed

½ tsp dried oregano

Pinch of red pepper flakes

1 tsp anchovy paste

1 14.5 oz can diced tomatoes with liquid

1 piece Parmesan cheese rind

1 15 oz can cannellini beans, drained and rinsed

2 cups chicken broth

1 1/2 cup water

1 /2 cup orzo

2 tbs chopped fresh parsley leaves

Salt & Pepper

Grated Parmesan cheese

Good olive oil

Heat oil in soup pot oven over medium-high heat until hot. Add pancetta and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add onion and celery; cook, stirring occasionally, until vegetables are softened, 3-5 minutes. Add garlic, oregano, red pepper flakes, and anchovy paste; cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes, scraping up any browned bits from bottom of pan. Add cheese rind and beans; bring to boil, and then reduce heat to low and simmer to blend flavors, 10 minutes. Add chicken broth and water, increase heat to high and bring to boil. Add pasta and cook until tender, about 10 minutes.

Discard cheese rind. Off heat, stir in 1½  tablespoons parsley; adjust seasoning with salt and pepper. Ladle soup into bowls; drizzle with olive oil, sprinkle with parsley and a bit of grated parmesan.

Oh so good.

This week on Sharp & Hot, Emily calls Sean DeTore from Seattle to help him cook pasta fazool (or…pasta é fagioli?) over the phone for Valentine’s Day. Sean and Emily lament over the frigid weather this winter, as well as the let down that is bound to occur when you go out to dinner on Valentine’s Day. This program has been sponsored by Le Creuset. Thanks to Cookies.

CLICK HERE FOR FULL EPISODE:

"For any and every recipe that calls for canned beans you should always rinse them." [26:30]

Sean DeTore on Sharp & Hot