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Recipe for :

Florentine Pasta e Fagioli - Bean Soup and Pasta
 

Cucina con VistaThis recipe comes from Elena Mattei who runs her own cooking school and restaurant in Italy called Cucina con Vista.

Cucina con Vista was born out of the experience which Elena has gained since 1987 from the management of her restaurant 'La Baraonda' in Florence. Just a few years after beginning the business, she began to find that clients were not only interested in tasting the dishes that were on offer at her restaurant every evening, but also in experimenting in the art of Tuscan cookery at home.

Elena's idea is not only to teach Tuscan cookery but also to give participants the chance to feel Tuscan by integrating the lessons with activities linked to the local life and culture. To find out more have a look at her web site <click here>

Ingredients

4 gloves of garlic
Extra Virgin Olive Oil
4 Sage Leaves
1 Little Red Hot Pepper
2 Soup-Ladles of Tomato Puree
300 grams of White Dry Beans
250 grams of Short Maccheroni

Method
  • Slice in rounds 4 gloves of garlic and sauté in abundant extra virgin olive oil together with 4 sage leaves and a little red hot pepper.
  • When the garlic is golden brown add 2 soup-ladles of tomato puree and going to a boil.
  • Boil in abundant water 300 grams of dry beans for about 2 hours
  • Pass through a food mill the boiled beans
  • Pass the sautéed garlic, sage, hot pepper and tomato through the food mill and add it to the beans.
  • Mix well adding a little of the water from beans, if necessary. Put back on the heat, salt and cook for about 10 minutes.
  • Boil in abundant water 250 grams of Pasta (preferably short maccheroni) and add at bean sauce. Serve with some Extra Virgin Olive Oil added on each plate of Soup.

Serves 4 - 6

Cucina con Vista

 
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