Bean and Pasta Soup
Minestra di Pasta e Fagioli
Courtesy of Lidia Bastianich
8 servings
1 1/2 cups Borlotti beans, dried
3 cups water, cold, plus more for soaking the beans
3 large russet potatoes, peeled
2 sprigs rosemary, fresh
2 bay leaves, fresh or dry
1 1/2 teaspoons peperoncino
2 tablespoons extra-virgin olive oil
1 medium onion, peeled and chopped
Trito (below)
1 cup canned San Marzano tomatoes, crushed and peeled
4 ounces cured pork butt, fresh or smoked
1 cup ditalini
salt
freshly ground black pepper
1/4 cup Parmigiano-Reggiano, freshly grated
Pick over the beans, discarding any stones or other objects and any
beans that are discolored. Place the beans in a deep bowl and pour in
enough cold water to cover them by at least 4 inches. Soak the beans
in a cool place at least 8 hours or overnight.
Drain the beans and transfer them to a deep, heavy 4 to 5-quart pot.
Add 3 quarts of water, the potatoes, rosemary, bay leaves, and
peperoncino. Bring to a boil over high heat. Adjust the level of heat
to medium and cook, stirring occasionally, 30 minutes.
Meanwhile, in a medium-size skillet heat the olive oil over medium
heat. Add the onions and cook, stirring often, until light golden,
about 6 minutes. Stir in the trito and continue cooking until fragrant
and very lightly browned, about 2 minutes. Add the crushed tomatoes to
the skillet and simmer 10 minutes. Scrape the trito mixture into the
pot. If using the ham hocks add them now. Continue simmering until the
beans are tender, about 1 hour. If using the pork butt, add it 30
minutes after adding the trito.
Transfer the potatoes to a bowl and mash them roughly. Return the
potatoes to the pot and stir in the pasta. Cook, stirring often, until
the pasta is tender, about 10 minutes.
Meanwhile, remove the meat from the pot and cut into 1/4-inch dice;
return the diced meat to the minestra.
Remove the soup from the heat and season it with salt and pepper to
taste. Let it stand 5 minutes. Serve the soup in warm bowls, sprinkled
with the grated cheese.
Trito For Minestra
Il Trito
8 servings
4 garlic cloves
1/2 cup carrots, peeled and shredded
1/2 cup Italian parsley, freshly chopped
3 tablespoons extra-virgin olive oil, plus 1 tablespoon extra if storing
Combine all ingredients in a food processor and process until very
smooth. Stop the machine once or twice to scrape down the sides of the
container. Transfer the trito to a small bowl and smooth the surface.
Drizzle a thin layer of oil over the surface and store in the
refrigerator up to 3 weeks.
http://groups.yahoo.com/group/Tamaras-Recipes/
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