TasteToronto | Pasta e Fasò

We use cookies to ensure that we give you the best experience on our website.

View our Privacy Policy

Pasta e Fasò

Easy

Pasta e Fasò

from Famiglia Baldassarre

TasteToronto

TasteToronto

Pasta e Fasò

Method

Pasta e Fasò 12 Steps

  • Step 1

    Soak your white beans in plenty of water overnight. At least enough to allow the beans to double.

  • Step 2

    Heat olive oil or lard in a large pot and add all minced vegetable.

  • Step 3

    Sweat until barely tender and add drained beans.

  • Step 4

    Cover with water (could use broth if you have it available but we like to use water) to 2 inches above beans and add pig snout (if can’t find pig snout you can substitute with thick cut pork belly -- skin on).

  • Step 5

    Add rosemary and salt to taste.

  • Step 6

    You can add crushed tomato now if you so wish.

  • Step 7

    Simmer gently for approximately 2 hours or until beans are tender and popping. Watch that the beans don't get too dry. Don’t be shy to add water as they are cooking. They should always resemble a thick soup or loose stew.

  • Step 8

    Pork should also be tender and the skin soft and gelatinous.

  • Step 9

    Remove the snout, dice it and return it to the beans being careful to remove any bone or hard cartilage.

  • Step 10


    Separately boil a pot of water seasoned properly for pasta. Not too salty! Should taste like a soup.

  • Step 11

    Cook your pasta until al dente and drain.

  • Step 12

    Add pasta to beans with the parsley. Stir and serve. You can also finish with a sprinkle of Parmigiano-Reggiano.

Tags:

Toronto Recipes

Famiglia Baldassarre

Pasta e Fasò

Easy

Pasta e Fasò

from Famiglia Baldassarre

TasteToronto

TasteToronto

Pasta e Fasò

Yields:

Serves 4

Prep Time:

8 hours 20 mins

Cook Time:

2 hours 30 mins

0.0

Rate This Recipe

Italian

Main Dishes

Ingredients

Pasta e Fasò

  • 1 kg dried white beans

  • 300 grams minced onion

  • 200 grams minced leek

  • 300 grams minced celery

  • 100 grams minced carrot

  • 1 pig snout

  • Sprig rosemary

  • Handful of chopped parsley

  • 150 grams lard or olive oil

  • Pepper

  • Salt

  • Water

  • 200 grams crushed tomato (optional)

  • 1 kg fresh maccheroncini or 600 grams dried ditali or tubetti

  • Parmigiano-Reggiano, for serving (optional)

Send list of ingredients to myself

Method

Pasta e Fasò 12 Steps

  • Step 1

    Soak your white beans in plenty of water overnight. At least enough to allow the beans to double.

  • Step 2

    Heat olive oil or lard in a large pot and add all minced vegetable.

  • Step 3

    Sweat until barely tender and add drained beans.

  • Step 4

    Cover with water (could use broth if you have it available but we like to use water) to 2 inches above beans and add pig snout (if can’t find pig snout you can substitute with thick cut pork belly -- skin on).

  • Step 5

    Add rosemary and salt to taste.

  • Step 6

    You can add crushed tomato now if you so wish.

  • Step 7

    Simmer gently for approximately 2 hours or until beans are tender and popping. Watch that the beans don't get too dry. Don’t be shy to add water as they are cooking. They should always resemble a thick soup or loose stew.

  • Step 8

    Pork should also be tender and the skin soft and gelatinous.

  • Step 9

    Remove the snout, dice it and return it to the beans being careful to remove any bone or hard cartilage.

  • Step 10


    Separately boil a pot of water seasoned properly for pasta. Not too salty! Should taste like a soup.

  • Step 11

    Cook your pasta until al dente and drain.

  • Step 12

    Add pasta to beans with the parsley. Stir and serve. You can also finish with a sprinkle of Parmigiano-Reggiano.

Tags:

Toronto Recipes

Famiglia Baldassarre

Pasta e Fasò