Pasta and Beans

I have been on this Italian - Mediterranean kick for quite some time.  Frankly, I am fascinated with  the European view of food.  I was also a little skeptical of pasta and beans in one dish.  It just did not sound good to me.  However, I was fascinated enough to pick out the recipe. 

When I really thought about it, Olive Garden makes a pasta e fagioli soup. As it turns out, pasta and bean soup is a traditional Italian dish, made from inexpensive ingredients.  It is traditionally made with cannellini or borlotti beans and some type of small pasta, such as elbow macaroni or ditalini.  Onions, garlic, rosemary or basil are used as seasonings.  Most recipes use tomatoes or tomato sauce.  For a more meaty flavor, prosciutto or pancetta can be used.

I got this recipe from The New Mediterranean Diet Cookbook by Nancy Harmon Jenkins.  A note to this recipe stated that you could make the pasta and beans.  And if there were any leftover, you could add stock and make soup.  Two meals for the price of one, I was 'in'.  I used Jacob's cattle beans.  But you could use pinto, cranberry or a similar light reddish bean.  I also used pesto, about 2 tablespoons, instead of the actual basil.  Pesto was in my frig and basil is too expensive.  Yes, I am cheap.

If you want additional vegetables,  sautéed greens, such as kale or spinach.  Winter squash can also be added to this dish.  If this recipe works out, I'm going to try zucchini.

Day 1.  I made the pasta and beans.  My faithful tasters loved it.

Pasta with Pancetta and Beans

Serves 8 to 10.

Ingredients:

1 cup dried beans, such as borlotti, cranberry, or pink
¼ cup extra-virgin olive oil, divided
1 medium yellow onion
2 large garlic cloves, minced
3 to 4 ounces pancetta, diced
1 can (14 ounce) whole plum tomatoes
salt and freshly ground black pepper
1 pound short pasta, such as farfalle or bowties
¼ cup sliced basil leaves
Freshly grated Parmigiano reggiano

Directions:

1.  Sort, wash and soak the beans.  Drain.  Transfer to a saucepan, cover with water to a depth of about 1 inch above the beans.  Cover and cook until beans are tender, about 30 minutes to 1 hour.  Set aside, reserving one cup of the cooking liquid.

2.  Chop the onion and set aside.  Add 2 tablespoons of the olive oil to a large heavy pan.  Set over medium-high heat.  Add onion and cook until onion is translucent.  Add garlic and pancetta, continue cooking for about 10 minutes, or until the garlic is soft and the pancetta has started to release its fat.

3.  Add tomatoes, breaking them up with the side of a spoon.  Cook, continuing to break up the tomatoes, until they have reduced to a sauce.  Taste and add salt and pepper.  Add beans the cooking liquid.  Return to a simmer and cook for about 10 minutes, to make a thick sauce. 

4.  In a separate saucepan bring about 5 quarts of salted water to a rolling boil.  Add pasta and cook rapidly until the pasta is almost, but not quite, ready to eat.  Drain and quickly add the pasta to the bean sauce, toss to mix well.  Sprinkle with basil or add pesto.  Drizzle with olive oil and top with cheese.

Note: If desired,beans can be made and frozen in individual containers.  Pasta can be added when ready to eat.





Day 2.  Pasta e fagioli.  I added broth and made soup.  My tasters liked it as well.

The Wish List - Upscale Mac ‘n Cheese

I grew up with homemade mac and cheese. I liked it. But growing up with it, you don’t think of it as special until . . . you don’t have it anymore. It seems now that I have that middle-aged bulge; all those comfort foods of my youth are back.

Mac and cheese is not only back. It’s back with a vengeance, in gourmet magazines, trendy restaurants. There are even restaurants dedicated solely to mac and cheese. Who knew!

While looking for recipes for this posting, I found every kind of macaroni and cheese recipe possible. With so many pasta shapes and so many cheeses, the recipes are endless. But that is just fine. After all it is a recipe and your opinion of how something should be made. It is not set in stone.

Here are a few things that I have discovered about mac and cheese.

1. Eggs – My mother and most Southerners add eggs. I don’t exactly know why. As my sister says, we just do, that’s why.

2. Velveeta – It is not necessary to use Velveeta. Although within my little circle of foodies, it is considered a functional food. And is good at preventing the fat from separating from the rest of the mixture.

3. Amount of cheese – It is all over the board. One recipe had twice as much cheese as pasta. I decided on less cheese.

4. White sauce – I skipped it. Instead I used cream cheese and egg. I put the sauce into a food processor, combined it with the macaroni and baked it.

5. Upscale – It’s a matter of opinion. If it’s upscale to you, then it’s upscale.

This is my list. You may have your own. Please feel free to tell me if you have other items on your macaroni and cheese list. In the meantime, try and give our version of upscale mac and cheese a try.

Upscale Mac and Cheese

Serves 6.

Ingredients:
2 slices pancetta, about 3 ounces, diced
8 ounces (2 cups) cavatappi pasta, cooked and drained
1 large egg
2 cups whole milk
4 ounces cream cheese
2 ounces Fontina cheese, shredded
2 ounces Gruyere cheese, shredded
4 ounces white Cheddar cheese, extra sharp, shredded
Generous ⅛ teaspoon each of red pepper flakes, salt and black pepper
Generous ¼ teaspoon paprika
2 Tablespoons butter
⅔ cup panko crumbs
2 ounces Parmesan cheese, grated

Directions:
1. Bring a large pot of water to a boil. Add a generous amount of salt. Add pasta and turn heat off. Allow to sit for 10 minutes.

2. Preheat oven to 350°F. Butter a shallow 1½ quart baking dish. Set aside.

3. Place pancetta in a pan, over medium-high heat, cook until crispy.

4. In a blender or food processor combine egg, milk and cream cheese. Process for a few seconds. Scrape down sides of container, if necessary. Add the remaining cheese and blend. Add red pepper flakes, salt, black pepper, and paprika. Blend for a few seconds.

5. Drain pasta and place into a large bowl. Add cheese mixture and stir to combine. Add pancetta and stir into pasta. Pour into baking dish. Bake about 10 to 15 minutes.

6. Melt butter in a small skillet. Add panko crumbs. Cook until lightly browned, stirring occasionally. Allow to cool slightly and add parmesan cheese. Spread mixture over top of casserole and continue to cook for an additional 10 minutes. If top is not golden, slip under broiler for a minute. Remove from oven, let stand about 5 minutes, and serve.