Crinella Family Cookbook
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Table of Contents
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Soups
Veal Stock for Minestrone
Nona Crinella's Egg Ribbon Soup
Ministrone Presto
Quick Clam Chowder
Lavagna Fish Stew
Pasta E Fagioli (I)
Tortellini in Turkey Broth
Pasta E Fagioli (II)
Lentil Soup
Sonoma Fish Soup
Beef Soup
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Pasta E Fagioli (I) Genovese Style
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This is the traditional pasta and bean dish, served with great regularity
by the Genovese.
1 cup, white beans, soaked overnight in cold water
1/4 cup, olive oil
4 medium garlic cloves, crushed
1/4 cup fresh parsley, finely chopped
1/2 cup, sweet basil, coarsely chopped
1 tablespoon, flour
2 tablespoons, tomato paste, diluted in 1/2 cup warm water
1 cup, elbow macaroni
1/2 teaspoon, salt
1/2 teaspoon, pepper
4 quarts, water
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Place beans and water in a 8 quart stockpot, bring to boil, reduce flame
to medium and cook for 1 hour.
Sautee onion, garlic, parsley in olive
oil, add flour, and stir constantly, simmering for about 10 minutes.
Add
tomato past mixture, and simmer for 10 minutes.
Remove crushed garlic
cloves and add mixture to stockpot, along with salt and pepper.
Simmer
for about 2 hours more, adding a bit more water if mixture is too thick.
Add macaroni, cook for 10 to 15 minutes, until tender. Remove from flame
and allow to cool for about 15 minutes before serving.
Serves 6 to 8,
with French bread and butter.
Enjoy with our 2005 Sauvignon Blanc.
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