COMFORT RECIPES - NO. 3

Bob Delonti was raised on Italian food and learned many recipes from his mother. This is his favourite...

As the fall season comes to an end, with winter knocking on the door, I can’t help but think about my mother’s cooking and the smells that filled my childhood home. She made many wonderful dishes but one we enjoyed on many a cold evening was her Pasta e fagioli.

I’ve tried my best to replicate her recipe with an understanding of the time restraints on most modern families today.

Ingredients:

2 - Tbsp. Extra virgin olive oil

1 - large clove garlic (cut in half)

1/4 lb - guanciale (substitute pancetta or bacon)

1 - cup diced carrots

1 - cup diced celery

1 - cup diced onion

1 - large clove garlic

3 - Tbsp. tomato paste

1/2 - Tsp. salt

1/2 - Tsp. pepper

1 - sprig rosemary

3 - 15.5 oz. cans cannellini beans (drain & rinse)

4 - cups chicken broth

1/2 cup grated Reggiano Parmigiana

1-1/2- cups Ditalini pasta

Directions:

· heat oil in a Dutch oven/pot- medium heat

· add garlic and rosemary (heat until browned) - remove

· add guanciale and brown

· remove some of the oil and add carrots onion and celery to the guanciale

· cook mixture 5 -10 min.

· add tomato paste and stir to coat mixture

· add salt and pepper to taste

· add 4 - cups chicken broth - bring to a boil - reduce heat and add (2) cans of beans

· Let simmer 30 minutes

· take remaining can of beans and blend with some of the soup mixture and return to the soup to help thicken. 10 - minutes

· stir in Reggiano Parmigiano and add Ditalini pasta

· cook until pasta is done (al dente)

Suggestions: plate, grate with cheese, drizzle with olive oil and serve with toasted bread.

Buon appetito!

Robert Delonti, 07/12/2022 18:05:40

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