Pasta E Fagioli and Expatriate Chicken

 

We started with a new Soup for us: Pasta With Borlotti Beans, Bologna Style. It feels like a soup but because of the pasta it is very thick. We liked this soup. The weather has turned colder in Los Angeles so it was a perfect match for the cool weather.

Making for a 3 course dinner we also had a Persimmon and Speck Salad. It was quite a meal!

The main course was Chicken and Couscous. I love Olives, in cooked dishes, in Martinis and just eating them. Expatriate Chicken is winning recipe using Olives. You can get the recipe on our blog of: August 2, 2008. Click the date to get the recipe. This is a must make dish!

Pasta E Fagioli Alla Bolognese

Pasta With Borlotti Beans, Bologna Style

Bugialli on Pasta

 

From Bologna (Emilia Romagna)

Serves 6 To 8

 

1½    cups dried borlotti or cranberry beans

2       quarts cold water

4       ounces unsmoked pork rind or prosciutto, in one piece

8       large sage leaves, fresh or preserved in salt 2 large cloves garlic, peeled

10     sprigs Italian parsley, leaves onlv

1       medium-sized red onion, peeled

6       tablespoons olive oil

Salt and freshly ground black pepper

6       ounces any dried short tubular pasta about 1 inch long and ¼ to ½ inch wide, such as mezze maniche, mezze penne, paternostri, ditaloni

 

TO SERVE:

6 to 8 heaping tablespoons freshly grated

Parmigiano cheese

 

The Bologna and the Monferrato (Piedmont) version that follows employ borlotti beans (from the Milanse dialect word borlot), which are light in color and streaked with red. They are also called Roman beans, and are sometimes available fresh in some localities.

Cranberry beans, fresh or dried, are most available in some places and can be substituted; thoush not identical in taste, they are close.

Neither of these northern versions include tomatoes. It is possible that tomatoes are added to some versions in small amounts to add color, though borlotti beans emit their own dark red coloring to the soup. The Bologna version of pasta and beans, though made with different beans, does share some ingredients with the earlier Tuscany recipe-pork rind, onions with the sarlic-but the sage and parsley are added. Like the Tuscan version, the beans are not puréed; the soup is not even thickened with potato.

Soak the beans in cold water overnight. The next morning, rinse and drain the beans then place them in a medium-sized heavy casserole with the 2 quarts of cold water over medium heat. Mean-while, cut the pork rind or prosciutto into cubes smaller than ½ inch. When the water reaches a boil, add the pork cubes and cover the casserole. Simmer until the beans are cooked but still quite firm--for 45 minutes to 1 hour, depending on the dryness of the

beans.

Finely chop the sage, garlic, parsley, and onion all together on a board. Warm the oil in a small saucepan and add the chopped ingredients; sauté for 5 minutes.

When the beans are done, drain them over a large pot, then set IS the beans aside. Place the pot over medium heat, and when the cooking water reaches a boil, add the sautéed vegetables; simmer for 15 minutes, then taste log salt and pepper. Add the pasta and cook until al dente-for 9 to 12 minutes, depending on the brand

Five minutes before the pasta is cooked, add the beans to pot and str very well. When the pasta is ready, cover the casserole and let the soup rest for 15 minutes before serving. Serve, sprinkling Parmigiano over each serving.