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Pasta Patate e Fagioli, or Pasta Patoto and beans. As the summer sadly ends, this is the comfort food that will feed you all of Fall.
RECIPE:
Pasta Patate e Fagioli is the Comforting Carb Overload
https://www.notanothercookingshow.tv/post/pasta-patate-fagioli
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48 Comments
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Pureed beans are a great thickener. Never tried thickening with a puree of the whole soup, but will now. Cheers!
This might be my newest food dream come true!
Thank you Steve! Another banger of a soup recipe. I think I will omit the pasta when I try to make it.
Uuuhhnnngg! That is Ballin out..! Depth.
Would using gnocchi instead of just cubed potatoes be a good idea for this recipe?
Yummmy…. thanks!
Some of the best recipes on youtube. Love your videos, I never miss one!
love this food porno
Bought the saucier a few weeks ago and it's quickly becoming my #1
Fagioli lmao 🤣
I’ve never seen provola added at the end. I’m very intrigued 😊
My family, including the ones still in the mother land do it differently. We make it thick. Not watery like a soup. And always add the cheese. Salute 🇮🇹
Dang, seems like a huge waste to pour out that bean broth. I feel like there's gotta be use to basically making a vegetable bean pork broth.
Brine your beans my friends. They’ll be better seasoned and less likely to break apart during cooking. For 1 pound of beans soak 8 – 24 hours in 1 gallon of water with 2 tablespoons of table salt dissolved. Drain, rinse and cook. You’ll need less salt for the final seasoning.
Because of my dietary needs, I'm going to add sausage to this. It looks SO good.
Isn't that a shallot?
The late, great Dean Martin’s all-time favourite dish
Ok I wanna try this one 😋
@notanothercookingshow where do you get the guanciale in the city? I can never find it and have tried a few good butchers all around manhattan.
I’ve always loved this!
Looks fire! Shout out the @areyougarbage shirt
I'm wondering why you didn't use the bean cooking liquid. I was all, "Where you going with all that flavor?" Way more flavorful than boxed chicken broth.
I am ABSOLUTELY making this! Looks heavenly but would thick cut bacon be a decent substitute for the guanciale? Or prosciutto? I am NOT a Saudi prince!
This recipe looks and sounds deliciously amazing. I have been afraid to cook with dried beans, peas, and chickpeas. And I do get them a lot from the local food donation place (single mom stuff, but I'm glad there's resources). Knowing that it's not that difficult, just a simple soak, boom, flavor them, and cook as usual, is extremely helpful. I like trying a lot of your recipes. You never disappoint!
I appreciate ever video you make, Stephen!
Why did you dump the stock down the drain?
All of these steps are well worth the amazing final product!
Yesss. I'm on it
Add parm rinds for a little extra umami.
Looks phenomenal
Bring to a simmer then cook beans in a 325 degree oven in a covered pot for better results
Comfort food is all I need thank you!
I’m gonna have to try this
I swear to the man above…I Love this guy….and I’m a guy..!! There’s not a better cooking channel on YT… hands-down… This looks amazing and fall is right around the corner… Can’t wait to give this a try… Another home-run for Chef Steve…. Sending much love from Ohio… keep up the awesome work…!!
Love your soup recipes! Also, can’t wait for the holiday videos to start, it’s my favorite time of the year😊
Pasta and beans is probably more common in Italian households than even spaghetti marinara.
That looks like a fantastic winter dish.
Looking authentic. Will try your recipe
🤦🏻♂️ Cuire les haricots avec des ingrédients puis garder seulement les haricots et jeter tout le reste, pour en suite remettre ces haricots avec d’autres mêmes ingrédients et même pas conserver le bouillon. J’ai rarement vu quelque chose d’autant absurde.
This will make you fart like crazy
I don't know how badly it would affect the dish, but us Brazilians eat a lot of beans and we use pressure cookers to cook it faster.
You should be careful though, if you want it al dente.
Also, I bet that broth was supper flavorful, so I guess you could have saved it for something.
I know your thing is mostly past and Italian dishes, but it would be nice to watch you make a Brazilian feijoada.
You have to reheat it at least 2times…than it has the right texture and flavor 😉
There is plenty of protein
Would it be crazy to substitute the guanciale with mushrooms to make this veggie? (and vegetable broth too, duh)
Hi. Why don't you want the outside of the guanchali?
Where's the shirt from my guy??
This is the best lookin soup I’ve seen in ages (just nuke that 🍋)! I cannot WAIT to make this the second this diabolical HEAT lets up. Reminds me of a better split-pea & ham crossed w the best minestrone! 🤟🤟
Looks delicious