“Nigella does what?!”
Steve from Gourmandistan shook his head incredulously and made a face.
“Doesn’t it melt?!”
“Yeah. You would think!”
“That is disgusting.”
Shop that night included pasta e fagioli,
I love pasta e fagioli, affectionately known on these close-to-Jersey shores as pasta fazool. Translated simply as pasta and beans, the name of this humble Italian dish belies its power to soothe and satisfy. Pure alchemy occurs when the nuttiness of the beans Vulcan mind-melds with the pasta in rich rosemary and bay-scented broth. It is warm, wonderful comfort in a bowl and in these waning days of winter, it is the perfect dish.
My current favorite version of pasta e fagioli is from Mario Batali, who starts off his recipe by asking you to mash up a wad of fatback with the back of a spoon until you have a nice and smooth porky paste. Very Italian.
The subject of our mutual alarm was from British celebrity chef Nigella Lawson — not Italian at all. Although I like her writing, her recipes leave me cold . . . and extremely skeptical. Like this one for pasta e fagioli in which she asks you to use a “popsock” — also known as a knee-high nylon stocking — as a herb sachet instead of good, old-fashioned, food-safe, heat-resistant, and dependable cheesecloth.
Now I see the utility of bundling the aromatics used to perfume pasta e fagioli in a sachet; it makes it much easier to remove the spent herbs from the soup if you have them together. It saves you from the futilely fishing around for the gray and bitter spindles of rosemary leaves. However, I draw the line at rooting around in my sock drawer for kitchen essentials. Furthermore, Nigella includes the following sentence in her recipe: “Chuck out the corpsed popsock and its contents [after the beans are tender].”
Not yummy-sounding at all.
I am always on the lookout for a new variation on pasta e fagioli. Recently, New York Magazine published one from Jonathan Benno in which he solves the fresh-herb-removal problem by infusing the stock with Parmesan rinds and aromatics and then straining them all out before use.
Benno recommends soaking the dried beans for two days in the refrigerator instead of just one day on the countertop. I’m not sure if the additional day of soaking affects the taste, but I did notice that the beans cooked faster and more evenly. The beans were also creamier.
Heirloom beans are best, but regular old beans work just as well. Traditionally, borlotti beans — also called cranberry beans — are used in pasta e fagioli, but cannellini beans are a good substitute.
To Benno’s recipe, I have added bacon. Because I can never resist adding bacon to everything 🙂 You can omit it and the soup will still be delicious.
2 quarts of chicken stock (about 8 cups)
1 cup of Parmesan rinds
2 sprigs of fresh rosemary
2 sprigs of fresh thyme
2 sprigs of fresh sage
5 fresh or dried bay leaves
1 pound of bacon ends, chopped (optional)
1 teaspoon of dried oregano
1 teaspoon of crushed red pepper flakes
Salt and pepper to taste
1 1/2 cups of dried ditalini or another kind of small tubular pasta like macaroni
Extra-virgin olive oil
Freshly grated Parmesan
How to prepare:
This soup is not difficult to prepare. However, it does require some advanced planning. Be sure to read the recipe closely before beginning.
1. In a bowl large enough to fit the beans comfortably, cover them with about two inches of cold water. Soak the beans in the refrigerator for two days.
2. When the beans are done soaking, drain them.
3. Combine the chicken stock, the Parmesan rinds, the fresh herbs, and the bay leaves in a large pot. Simmer everything together for about an hour. Do not the let stock boil. Strain the stock and discard the Parmesan rinds and herbs.
4a. If using, brown the chopped bacon ends in a large skillet until most of the fat has rendered. Drain the bacon bits on paper towels.
4b. Add the soaked and drained beans, the bacon if desired, the dried oregano, and the crushed red pepper flakes to the strained stock. Gently simmer the beans for between 1-2 hours. When the beans are done, they will be creamy in the center. Do not let the liquid come to a boil or the skins can burst. Skim the surface of the soup if and when necessary. Adjust the seasoning.
5. When the beans are tender, add the dried pasta to them. You may need to add more stock or water if the level of the liquid in the pot is too low. When the pasta is al dente, turn off the heat.
To serve, heap a generous spoonful of freshly grated Parmesan on top and finish the soup with a drizzle of good extra-virgin olive oil.