BY POPULAR DEMAND: John Trotta wrote out his paste e figioli recipe. Here it is, for Roberta Moore and Gloria Morrison : Subject: Pasta Fazoo Pasta Fazoo should be white, garlicky and gummable. Cut a half of a small onion and two stalks of celery into small diced pieces. Google Robert Irvine to learn the proper onion-dicing technique. Split the celery into two or three narrow strips, then cut them crosswise to achieve the dice. When finished, the onion and celery pieces should be similarly sized. Dice a small amount of smoked ham similarly. To complete your mise-en-place, squeeze two to three cloves of garlic through a garlic press. You want to have a tablespoon of pressed garlic. Heat three tablespoons of olive oil in a sauce pan. Sautée the onion and celery for three minutes, then add the ham for two minutes. Finally, add the garlic for thirty seconds. Scoop out two 15.5 ounce cans of cannelini beans into the saucepan and, with a wooden spoon, mix the onion, celery, garlic and ham mixture into the cannelini beans. Add about a half cup of chicken stock and simmer. Cut up about 3/4 cup of fresh parsley, discarding the stems and keeping only the blooms. Add the greens to the pot. Grate a half cup of Parmigiana Reggiano cheese. Add a third of this half cup to the sauce pan. Simmer mixture for about 30 minutes. Prepare your pasta of choice. I recommend standard sized elbow macaroni. To serve, put a small amount of pasta into your cup/bowl. Cover with a small amount of the cheese (optional). Add a small sprinkle of cayenne pepper (optional). Cover the pasta with a ladle or two of the bean mixture. Cover with more Parmiggiana Reggiano cheese (optional) and enjoy. John Trotta
Posted on: Thu, 04 Dec 2014 14:01:09 +0000