| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
Italian, Pasta |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Dried kidney beans |
| 2 |
oz |
Pancetta; chopped |
| 1 |
|
Bay leaf |
| 1 |
|
Garlic clove |
| 6 |
|
Fresh Sage Leaves |
| 2 |
|
Celery stalks; chopped |
| 2 |
md |
Onions; chopped |
| 2 |
md |
Carrots; chopped |
| 5 |
tb |
Olive oil |
| 6 |
c |
Water |
| 1/2 |
tb |
Fresh thyme |
| 1 |
tb |
Fresh rosemary sprigs finely chopped |
|
|
Salt |
|
|
Pepper, freshly ground |
| 1/4 |
lb |
Fresh tagliatelle |
INSTRUCTIONS
SOAK THE BEANS OVERNIGHT in cold water. Drain beans and place in a
casserole and cover with water. Place in a preheated oven at 250F. Add bay
leaf, whole garlic, sage and 1 tablespoon olive oil. Cover and bake for 1
1/2 hours. Saute in a large saucepan, pancetta, carrot, celery, onion in 4
heated tablespoons of oil. Pour in 6 cups of water, reduce heat and simmer
for 1 hour. In the meantime, remove the sage and bay leaf and puree half of
the beans. Add these and the whole beans with their liquid to the saucepan.
Bring to a boil and add the tagliatelle and when cooked, sprinkle in the
rosemary and thyme and taste for seasoning of salt and pepper.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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