Authentic Pasta E Fagioli

I guess I should start by saying that Pasta E Fagioli, to be authentic, requires just two ingredients that the name implies. Pasta and Fagioli. Fagioli is the Italian word for beans, so it has to contain pasta and beans to be authentic. Mine contains pasta and beans. So, it’s authentic Pasta E Fagilio, now, let’s move on

I have mentioned Peasant Food in a couple of posts, and Pasta E Fagioli is Peasant Food. Peasant Food, is, by definition a cheap to produce meal, yet has to be hearty. The ingredients are made up of cheaper cuts of meat, if any, and locally sourced vegetables or other locally available ingredients. Beans are popular, they’re high in carbs (energy), and also contain essential nutrients, in some countries lentils are added.

Meat was added when available, although Pasta E Fagioli in it’s original form was a bean and pasta stew. Ham has definitely become part of the ingredients list. I love the taste of ham, it goes along with the saying “bacon makes everything better”. But, true to it’s peasant food roots, I add ham hocks, they’re a cheaper part of the pig. Here’s where the recipe becomes a little more in depth, some prep work is required, but, it’s definitely worth it.

I have spoke at length in a lot of my posts about reducing processed foods in out diet. One of the easiest ways to remove a box of factory made from the closet, and replace it with frozen deliciousness in the freezer is to make broth. All you really need is a slow cooker, and, the containers to put the broth in. A slow cooker is one of those essential tools in the kitchen. Whenever I debone anything, I freeze the bones to make broth later, I know, a little old school. So, in my freezer I have ham hock stock, and the saved meat. This will be the base of my Pasta E Fagioli, and, it’s worth it.

Because Pasta E Fagioli is a stew, it all starts with the mirepoix. onions, carrots and celery, chopped fine and put as a bottom layer in the slow cooker. Now the meat. Well, Definitely the ham from the ham hocks, when I make ham hock stock, I always save the meat. However, sometimes, there’s not much. Ham hocks are peasant food, you’ll get a flavorful stock, but not much meat. I usually add an Italian sausage, brown off in the pan and slice up. Now the spices. We use dried spices, in order for them to release their flavors, they need to rehydrate. The easiest way to do this is to add as a middle layer, that keeps them submerged in the liquid.

Now the beans. White beans are the usual choice, so cannellini beans and great northern beans. Both these are hearty and healthy, bringing protein, and essential vitamins and minerals to the dish. And finally a bath in the ham hock stock, enough to cover the ingredients and 1″. There needs to be liquid to cook the pasta. Set the slow cooker on low and walk away. if this is a work day that will be 9hrs, so let it cook. 1/2hr-45mins or so before you plan to eat, turn the slow cooker to high, add the pasta. Ditalini is usually the pasta of choice for and authentic Pasta E Fagilio. However, you can use pretty much anything, elbows, cork screws, ziti, pick something from the closet.

Also, now is a great time to add a little thickness to the stew. Remove a cup of beans and mash them up with a fork in a bowl and return them, stir everything well and let cook till the pasta is done. Please read my post about thickeners for soups and stews. Now turn the slow cooker off, remove the lid and allow the authentic Pasta E Fagilio to cool a few before serving. Now is an ideal time to grate up some fresh parmesan to put over the top of each bowl. So, serve and enjoy, and thank you for reading.