CHEFS' RECIPES
Pasta fagioli

Pasta fagioli

Serves 6

Cooking Time Prep time 20 mins, cook 1 hour 55 mins



100 gm   flat pancetta, cut into batons
100 ml   extra-virgin olive oil
3   cloves of garlic, finely chopped
3   golden shallots, finely chopped
2   inner stalks of celery, coarsely chopped
2 tbsp   finely chopped rosemary leaves
375 gm   each canned borlotti and kidney beans, drained
250 ml   (1 cup) red wine
400 ml   chicken stock
200 gm   canned whole tomatoes
125 ml   (½ cup) tomato sugo or passata
200 gm   short pasta, such as tubetti or gnocchetti
To serve:   finely grated parmesan and extra-virgin olive oil


1 Combine pancetta and oil in a large heavy-based saucepan and cook over medium heat until fat renders and pancetta starts to colour (4-5 minutes). Add garlic, shallot, celery and rosemary and cook until soft and starting to caramelise (5-6 minutes). Add beans and cook until starch begins to form on the bottom of pan (3-4 minutes), being careful it doesn’t catch. Deglaze with wine, cooking until reduced completely (7-8 minutes), then add stock, tomatoes and sugo. Reduce heat to low and cook, just simmering, for 1-1½ hours, stirring frequently so mixture doesn’t catch on bottom of pan.
2 Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente. Drain and set aside.
3 Transfer a quarter of the soup mixture to a food processor and purée, then return to pan. Add pasta, stir to combine and season to taste with sea salt and freshly ground black pepper. Serve immediately scattered with parmesan and drizzled with olive oil.


RECIPE Robert Marchetti, Giuseppe, Arnaldo & Sons PHOTOGRAPHY Sharyn Cairns STYLING Emma Knowles

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