| 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 - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
07-09-1998
Recipe by: Mario Batali
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