LOOKING for: Pasta fagioli - Tried and true
Ok, so let's get the obvious out of the way...why is an Italian asking for a good pasta fagioli recipe???
Well, we've made it the same way for years, but the other night my sister ordered it at a fine restaurant in town and it was delicious and very different from our family recipe.
It was slightly smokey (I suspect it had some pancetta or bacon added in the early stages of cooking)and was thick as if it were partly pureed late in the cooking process).
It was delicious and very thick...a meal in itself. The beans were the prominent feature, but cooked until very tender, and there was NOT a prominent tomato flavor or color.
Anyone have a T&T recipe that sounds similar?
Thanks and Happy New Year,