Pasta e Fagioli

My Grandmother's family was from Rome so I actually learned to make this traditional Italian soup two different ways because my Aunt Lucy Tocci, made it a little differently.  The most important part of this recipe is to soak the yellow eye beans for a minimum of twelve hours.  This is a perfect crock pot recipe.     You must allow this soup to simmer for a very long time (usually eight to ten hours) to allow the flavors to combine properly.   Traditionally, this soup is a vegetarian.  I will post the vegetarian version next week.

Also, it is very important to serve this soup with a really crusty Italian loaf of bread.  (When I go to the North End in Boston, I buy multiple loaves of bread and freeze it...       http://bovabakeryboston.com/  ).  Have a good chianti on hand and you have a perfect meal!!!!!

Ingredients:   

1 large onion, chopped
2 stalks of celery (with leaves on) chopped
2 carrots, peeled and chopped
extra virgin olive oil
1 lb. of yellow eye beans soaked overnight
1 can of red kidney beans
1 can of cannelloni beans (white)
1 can of lentil beans
1 prosciutto shank or 3 large ham shanks (get leftover prosciutto shanks from the butcher..better for this soup)
32 ounces of chicken stock
1 can of beef consommé
3 to 4 cloves of garlic
2 bay leaves
1 32 ounce can of San Marzano crushed tomatoes
1 to 2 cans of San Marzano tomato paste
1/4 cup of freshly chopped parsley
1/2 cup of cooked elbow macaroni
1/2 cup of grated Parmigiano Reggiano

Have the crock pot handy....
Directions:

First step is to drain the yellow eye beans in cold water.  Just leave them in the colander until you are ready for them.

In a large skillet, prepare the soffritto.  Soffritto is the Italian term for the traditional combination of onion, carrot and celery preparation that begins many soups.  Put a little extra virgin olive oil in the skillet and simmer until the onion turns white.  It is important to use all of the celery, including the leaves.  Salt and pepper lightly.  Allow to cool.

Plug in the crock pot on the lowest heat setting.  Add all the ingredients except the canned beans and pasta.  I was taught to add the canned beans and pasta one half hour before serving time.  If you don't have the time to do that, just throw them in the crock pot with everything else. 

At serving time, have the bread ready, the wine popped and serve with grated Parmigiano Reggiano. 

  

Bob’s Desert

 

1 pkg. of instant pudding (chocolate fudge)

A little heavy cream to mix the pudding (not much because the marscapone will add moisture and volume)

8 oz. of marscapone

1 tsp. of vanilla

 

Cool Whip

Raspberry coulis

Chocolate fudge sauce

Garnish:  fresh raspberry

 

Put instant pudding in a deep mixing bowl.  Using an electric mixer, pour in a scant amount of milk or heavy cream  (just to mix the pudding).  Add 8 ounces of marscapone and 1 tsp. of good vanilla.  Mix well

 

Assembly:

Take one beautiful champagne glass.  Put a dollop of the chocolate mixture in the bottom.  Add cool whip.  Cover cool whip with a generous spoonful of chocolate fudge sauce and the raspberry coulis.  Garnish with a fresh raspberry.

 

 

 

 

Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

 

 

 

Preheat oven to 400F

 

Two pie crusts

 

3 stalks of rhubarb

10 to 12 oz. of frozen strawberries in sugar sauce

1/2 cup of white vinegar

juice of one lemon

1/2 cup of granulated sugar

freshly grated nutmeg

 

Have pie crusts at room temperature to roll out.  Roll out first crust and put on the bottom of a pie plate.

 

Put rhubarb, strawberries, vinegar, lemon, sugar and nutmeg in a microwavable bowl.  Nuke for 5 minutes.  Add two tbl. of sifted cornstarch and stir well with a fork.

 

Put rhubarb mixture in the prepared pie plate.  Dot with butter.  Cover with top crust.  Bake for 30 to 45 minutes.