Jules
Formerly known as "nachoman"
- Messages
- 3,890
- Locality
- brighton by the sea
Here's a household favourite in my neck of the woods...
Fusilli or other pasta shapes
Potatoes
panchetta bits
Celery sticks
Basil leaves
olive oil
Stock- chicken or vegetable (or a stock cube)
A Can of Bortolli Beans (per 2 people)
I'm not one for measuring so quantities are a bit vague.
Start by frying up 2 chopped cloves of garlic, the pancetta and 2 finely chopped stalks of celery in olive oil in a big pan. after about 5 minutes cook down, add cubed spuds (about 1cm x 1cm), enough for (...) people and cook for about another minute. add pasta shapes(for ... people), stock, 3/4 of the Borlotti beans and a couple of ripped up basil leaves. plus salt and black pepper (freshly ground is loads better)...
Cook till the pasta and spuds are done (approx 15 minutes). mash the rest of the beans and add to the liquid as a thickener. Serve in bowls with ciabatta and a drizzle of good olive oil on top (that last touch really does make a difference)
Fusilli or other pasta shapes
Potatoes
panchetta bits
Celery sticks
Basil leaves
olive oil
Stock- chicken or vegetable (or a stock cube)
A Can of Bortolli Beans (per 2 people)
I'm not one for measuring so quantities are a bit vague.
Start by frying up 2 chopped cloves of garlic, the pancetta and 2 finely chopped stalks of celery in olive oil in a big pan. after about 5 minutes cook down, add cubed spuds (about 1cm x 1cm), enough for (...) people and cook for about another minute. add pasta shapes(for ... people), stock, 3/4 of the Borlotti beans and a couple of ripped up basil leaves. plus salt and black pepper (freshly ground is loads better)...
Cook till the pasta and spuds are done (approx 15 minutes). mash the rest of the beans and add to the liquid as a thickener. Serve in bowls with ciabatta and a drizzle of good olive oil on top (that last touch really does make a difference)