Pasta with Beans (Pasta e Fagioli)

今日の夕食は、イタリアンのパスタと豆(Pasta e Fagioli)。日本人的にはスープですが、豆やパスタが入っていいて水分はほとんどないような状態です。An Invitation to Italian Cooking by Antonio Carluccio(Antonio Carluccio) という料理本から。ミネステローネに似たスープですが、豆とパスタがメイン。パスタは今日は小さなパスタの買い置きがなかったので、細いスパゲティーニをポキポキ折っていれました。お野菜はセロリとポテトと缶詰のトマトだけ。他にニンニクとフレッシュの赤唐辛子(マイルド)、パンチェッタが入っています。炒める時間が結構長く、セロリとポテトとパンチェッタを10分炒め、缶詰のトマトを入れたらまた10分炒めるので出来上がるまでに結構時間がかかります。缶詰のトマトを炒めると酸味が和らぐような気がします。




Today’s dinner was “Pasta e Fagioli” (Pasta & Beans) from An Invitation to Italian Cooking by Antonio Carluccio(Antonio Carluccio).  Very similar to Minestrone but it’s mainly pasta and beans with pancetta, celery, potato and tomato.  We didn’t have any suitable pasta so I broke thin spaghettini in bite size pieces and used that.  It takes longer than you think to cook because you stir celery and pancetta for 10 minutes first and again 10 more minutes after adding tomato.  I have a feeling that stiring the tin tomatoes for a while makes it less acidic – I don’t know if it’s true or just my imagination.

I used the same table setting as at the lunch time, it seems strange to have Italian with Thai looking table setting but I didn’t want to change the table cloth after only one use.

Although it fills you up, I served cheese after this to make it feel a little more dinner-like.




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