Pasta Fagioli

 

Australian Gourmet Traveller recipe for pasta fagioli by Robert Marchetti from Melbourne Italian restaurant Giuseppe, Arnaldo & Sons

What you will need

100 gm flat pancetta, cut into batons

100 ml extra-virgin olive oil

3 cloves of garlic, finely chopped

3 golden shallots, finely chopped

2 inner stalks of celery, coarsely chopped

2 tbsp finely chopped rosemary leaves

375 gm each canned borlotti and kidney beans, drained

250 ml (1 cup) red wine

400 ml chicken stock

200 gm canned whole tomatoes

125 ml (½ cup) tomato sugo or passata

200 gm short pasta, such as tubetti or gnocchetti

To serve: finely grated parmesan and extra-virgin olive oil

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