Not only is Pasta e Fagioli a quintessential fall-winter staple of the Italian diet, it is also one of the most customizable dishes we can think of. You can make it soupy or creamy, add a touch of spice, make it vegan or splurge with the richness of cheese, have it steaming hot or at room temp…
The golden rule is – you guessed it – do not skimp on the quality of the ingredients. Faella Mezzi Canneroni look and taste as if they were created exactly for this recipe. With their perfectly bean-sized hollow centers, they provide the perfect bite. Even more importantly, their thickness means they release quite a bit of starch. Extra starch = creamy texture, without the cream.
Don’t bother with canned beans for this dish. Actually, don’t bother with canned beans in general. What really takes this recipe up a notch is the quality of the bean broth. Simmer those Bio Alberti organic borlotti beans with Vacche Rosse Cheese rinds and you’ll obtain the most heavenly broth you have ever tasted.
A final drizzle of your favorite extra virgin olive oil and a pinch of black pepper and you’re ready to take a rustic, extra satisfying, comfort food to a whole new level. The grassy aroma of the EVOO and the earthy notes of pasta + bean combo will fill the room!
Lovely Bitterness and Piennolo Tomatoes
“Thick-skinned and Vesuvius-cured, this modest tomato is southern Italy’s secret gem”, writes our friend + talented journalist Paul Greenberg. He visited farmer Pasquale in person to discover what makes these pointy-tipped, thumb-length tomatoes so unique. Read more!