Crinella Family Cookbook
Our Grandparents' Favorites
Anti Pasti
Soups
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Pasta
Vegetables
Fish
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Brunch or Luncheon Dishes
Odds & Ends
Sour Dough
Other Breads ETC
New Italian Sauce Recipes
New Lower Fat Recipes
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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
2005 Sauvignon Blanc
2005 Glissando
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Pasta E Fagioli (II) a la Margaret Bertoli
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Margaret Bertoli was Marianžs childhood friend, from their days Saint Rose School. Although life took Marian and Margaret in very different directions, they remained friends for more than eighty years and chatted at length once or twice a week by telephone throughout their lives. Margaret was an extraordinary cook, and preferred this recipe for pasta e fagioli, using chicken stock and chopped prosciutto for added flavor.
2 cups, dried pinto beans
8 cups, chicken stock
1/4 cup, olive oil
4 slices, prosciutto, finely chopped
1 large carrot, diced
1 celery stalk, diced
1 large white onion, chopped
1 teaspoon, dried rosemary
1/4 cup, finely chopped parsley
6 medium garlic cloves, chopped
1 tablespoon, all-purpose flour
4 tablespoons, tomato paste
1 teaspoon, ground black pepper
1/2 pound, elbow macaroni
1/2 cup, ground Parmesan cheese
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Place beans in large bowl, and add enough cold water to cover and let stand overnight.
Drain and rinse beans thoroughly.
Place beans in a large saucepan with chicken stock (or meat broth). Add prosciutto, carrot, celery and onion. Cover and bring to a boil. Reduce heat, simmer for about an hour, stirring occasionally.
Heat olive oil in small saucepan, and add rosemary, garlic and parsley. When garlic becomes translucent, stir in flour and cook and stir about one minute more.
Remove 1 cup of liquid from the bean pot. Stir into flour mixture and add tomato paste. Cook 5 to 10 minutes more, stirring frequently, then add back to the bean mixture.
With a slotted spoon, remove about 1 cup of bean mixture and place in a blender or food processor, mix until smooth, and return this mixture to the saucepan.
Bring soup to a boil.
Add pasta and cook over high heat for 10 to 12 minutes, until pasta is tender, but firm. Stir several times during cooking.
When pasta is tender, remove from flame and stir in the Parmesan cheese.
Serve sprinkled with
additional cheese.
Serves 8 to 10 as soup course, or 6 as main coarse,
with bread and salad.
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