Thursday, June 28, 2012
Bite with Belkys: Pasta Fagioli from D' Angelo Pizza, Wine Bar & Tapas
A new restaurant in town is taking us to Italy. Tonight, the chef preparing one of his most popular soups. Time to grab a Bite with Belkys.
The Chef: Giovanni Sposato
The Restaurant: D'Angelo Pizza, Wine Bar & Tapas
The Dish: Pasta Fagioli
3 Tbs of extra virgin olive oil
1 medium red onion, diced
3 celery stalks, diced
3 garlic cloves, chopped
2 (28 oz.) cans of white cannellini beans
2 qts of water or chicken stock
salt, to taste
2 sprigs of fresh thyme, chopped
8 leaves of fresh basil, chopped
1 cup of tomato sauce
1/2 box of ditalini pasta, cooked al dente
Method of Preparation:
-In a deep pot, add a little extra virgin olive oil and sauté diced red onion, celery and garlic.
-Then, add cannellini beans and some boiling water or chicken stock. Season with a pinch of salt, fresh thyme and basil. Stir it all together.
-Next, add tomato sauce and cook on medium heat for about 20 minutes.
-In the meantime, cook ditalini pasta in boiling salted water. Once the soup is ready, combine it with the pasta and serve.
You can sprinkle some grated parmesan cheese over the top.
Serving Suggestion: Chianti
FOR MORE INFORMATION:
D'Angelo Pizza, Wine Bar & Tapas
4215 North Federal Highway
Ft. Lauderdale, FL 33308