Side Pannel
Pasta E Fagioli #1
Ingredients List
- -----------------------------------BEANS-----------------------------------
- 2 tb Olive oil
- 1 Celery stalk; finely minced
- 1 sm Carrot; finely minced
- 1 tb Finely minced garlic
- 6 c Vegetable or chicken broth
- 3/4 c Dried Flageolet or
- -Cannellini beans
- 4 Sprigs fresh marjoram -or-
- 1 tb Dried marjoram
- 4 Plum tomatoes
- 3/4 c Uncooked elbow macaroni
Directions
GARNISHES
3/4 c Grated parmesan or romano
-cheese
1 sm Onion; flnely minced
Freshly ground pepper
Virgin olive oil
To prepare beans, heat olive oil in Dutch oven or heavy ovenproof pan over
medium heat. Add celery, carrot and garlic and cook, stirring, 3 minutes
Add broth, beans and marjoram. Cover and bring to boil. Transfer pan to
oven and bake, covered, at 350 degrees 1-1/2 hours or until beans are
tender.
Meanwhile, using small paring knife, cut off tip and stem of tomatoes.
Remove seeds and core, leaving only firm outer pulp. Slice 1 side of tomato
and place it flat on working surface. Cut into 1/4-inch strips and cut
across into 1/4-inch pieces. Reserve on plate until needed.
Add macaroni to casserole. Return to oven and bake, covered, 25 minutes
longer or until pasta is tender. Remove fresh herb sprigs and add tomatoes.
Transfer to large tureen or divide among individual soup bowls. Offer
grated cheese, minced onion, pepper and olive oil as garnishes at table.
Makes 6 servings.
WASHINGTON TIMES FOOD SECTION
3/4 c Grated parmesan or romano
-cheese
1 sm Onion; flnely minced
Freshly ground pepper
Virgin olive oil
To prepare beans, heat olive oil in Dutch oven or heavy ovenproof pan over
medium heat. Add celery, carrot and garlic and cook, stirring, 3 minutes
Add broth, beans and marjoram. Cover and bring to boil. Transfer pan to
oven and bake, covered, at 350 degrees 1-1/2 hours or until beans are
tender.
Meanwhile, using small paring knife, cut off tip and stem of tomatoes.
Remove seeds and core, leaving only firm outer pulp. Slice 1 side of tomato
and place it flat on working surface. Cut into 1/4-inch strips and cut
across into 1/4-inch pieces. Reserve on plate until needed.
Add macaroni to casserole. Return to oven and bake, covered, 25 minutes
longer or until pasta is tender. Remove fresh herb sprigs and add tomatoes.
Transfer to large tureen or divide among individual soup bowls. Offer
grated cheese, minced onion, pepper and olive oil as garnishes at table.
Makes 6 servings.
WASHINGTON TIMES FOOD SECTION
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