| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Eggs | Molto03 | 4 | servings | |
INGREDIENTS
| 2 | c | Cooked kidney or borlotti beans |
| 4 | tb | Virgin olive oil |
| 4 | oz | Pancetta; cut 1/8" dice |
| 1 | md | Red onion; finely chopped |
| 4 | Garlic cloves; thinly sliced | |
| 1/4 | c | Finely-chopped flat-leaf parsley |
| 1/2 | c | Basic Tomato Sauce; see * Note |
| 1 | c | Chicken stock |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1/2 | Recipe Basic Fresh Egg Pasta; see * Note | |
| 4 | oz | Extra-virgin olive oil |
INSTRUCTIONS
* Note: See the "Basic Tomato Sauce" and "Basic Fresh Egg Pasta" recipes which are included in this collection. Bring 6 quarts of water to a boil and add 2 tablespoons salt. Puree beans in a food processor until smooth and set aside. In a soup pot, saute pancetta and onion in virgin olive oil until translucent, about 7 to 8 minutes. Add garlic and parsley and cook 3 to 4 minutes until garlic is light brown. Add bean puree, Basic Tomato Sauce and chicken stock and bring to a boil. Simmer 5 minutes and season with salt and pepper. Roll and cut the Basic fresh egg pasta dough into tagliatelle and break into 2-inch long pieces. Drop broken pasta into boiling water and cook until al dente, 45 to 60 seconds. Drain in a colander over sink and pour into the soup mixture. Stir to mix well. Serve hot or cold, drizzle with 1 ounce extra-virgin olive oil over top. This recipe yields 4 to 6 servings. Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5643 broadcast 02-19-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] ~or- [email protected] 07-09-1998 Recipe by: Mario Batali Converted by MM_Buster v2.0l.
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