Make Pasta Fagioli | American Masters: At Home with Jacques Pépin | PBS
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- Опубликовано: 23 авг 2022
- Official website: www.pbs.org/americanmasters | #AmericanMastersPBS
Pasta fagioli, or "pasta and beans," is a filling dish with pantry friendly ingredients. Pépin's version uses cannellini beans.
Ingredients:
2 tablespoons olive oil
¾ cup pancetta, cut into ¼-inch cubes
1 small onion, chopped
3 cloves garlic, crushed and chopped
1½ cups chicken stock
1¼ cups diced tomato
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 cup (about 4 ounces) penne pasta
1 (15 ounce) can white cannellini beans
1 to 2 tablespoons unsalted butter
2 tablespoons chopped chives or flat-leaf parsley
Parmesan cheese, for serving
Additional chopped chives, for garnish
Method:
In a large saucepan, heat the oil over medium-high heat. Add the pancetta and cook, stirring, for 1 minute. Add the onions and garlic, cooking until fragrant and translucent, about 3 minutes. Add the chicken stock, tomatoes, salt and pepper. Strain the liquid from the beans and add it to the mixture. Bring to a boil; then add the pasta and cook until it is tender, about 20 minutes. If the mixture looks too dry, add a little water. Add the beans and butter and heat through. Add the chives; taste and adjust the seasoning. Ladle into warm bowls, sprinkle with Parmesan cheese and serve immediately.
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Now in its 36th season on PBS, American Masters was recently nominated for an IDA Award, two Primetime Emmy® Awards and was awarded two News & Documentary Emmys. The series illuminates the lives and creative journeys of our nation’s most enduring artistic giants-those who have left an indelible impression on our cultural landscape-through compelling, unvarnished stories. Setting the standard for documentary film profiles, the series has earned widespread critical acclaim and 28 Emmy Awards-including 10 for Outstanding Non-Fiction Series and five for Outstanding Non-Fiction Special-14 Peabodys, three Grammys, two Producers Guild Awards, an Oscar, and many other honors. To further explore the lives and works of more than 250 masters past and present, the American Masters website offers full episodes, film outtakes, filmmaker interviews, the podcast American Masters: Creative Spark, educational resources, digital original series and more. The series is a production of The WNET Group. 
Развлечения
My favorite chef of all time. A gentleman and truly a master of his craft.
Chef is an artist, everything is totally effortless.
So nice to watch and listen to this warm, pleasant and very talented chef. Thank you Chef Pepin!
Pantry cooking from the Master. Chef, you always take a dish to the next level. "Guilding the Lily", my favorite Jacques quote.
Read The Apprentice, his autobiography, if you haven’t, so damn good!
Thank you for once again showing me an easy meal of which l have often heard, but that which l would never attempt! I’m going to make this for my friends tomorrow at our monthly luncheon! Merci beaucoup!!
How did it turn out?
@@Nyx773 So incredibly delicious. And far easier than l’d thought. Give it a go!!
I just made a batch of pasta fagiola with penne regata and small polpetta de carne, lots of onion, garlic, tomato paste, fresh tomatoes, fresh basil, dried oregano, etx\c. Very good and filling.
I'll bring the wine and dessert!
Le chef, l'artisane de la cuisine. Merci.
Love the way he cooks. So relaxed
Thank You for all You do GreatChef!!!
Thank you so much for the recipe. It was delicious. You are my most favorite chef to ever exist!!!!
Thank you all the best
He's an international treasure!
Jacques, your videos are great 📿🙏🏻📿 God bless
Interesting recipe that’s easy to make for lunch or weeknight dinner. My normal recipe takes a bit longer, as I like my onions well cooked and almost golden brown. I use dry beans cooked separately with aromatics and Parmesan rind. I also remove the pancetta once it’s rendered and crisped and add it as a topping with the parmesan when serving. So yeah, a lot more involved but delicious.
My point is both soups are delicious and serve different purposes. One is a quick meal that uses whatever vegetables you may have in the fridge, and the other is a labor of love that feels wonderful on a cold winter day. .
We love you, Jacques
WONDERFUL
My favorite Italian soup! Thank you!
lovely and simple, thanks chef!
This was so good
Wow !
Thank you Chef. The simple ones are always the best.
A hero chef. I am not worthy though I try.
Looks delicious. I'll try it.
Thx! Luv this and luv seeing J!
That looks great, Chef!
OhWOW! This is new! Thank you for posting. Jacques Pepin is a wonderful teacher of beautiful food.
What a delicious dish Chef Pepin!
Makes for a fabulous afternoon lunch 🍝 with my family!🥰
So precise in his movements. Beautiful to watch as well as to learn what's cooking. Beloved chef.
Thank you so much. I watched you for many yrs, but lost touch . You are truly a master of chefs. By watching you, I learned so many great techniques .
His face when he tasted it killed me 😂
On loan from France...but an American treasure.
My favorite chef
What a master!
looks great!
Beautiful dish, many cooks would call this an easy daytime lunch or appetizer but there's a lot of richness in there (especially with the butter).. with some bread it's easily a full dinner meal
😋
💖
He so so good 👍🏾
Good o'l "Asbestos mouth" tasting food straight from the pot.
Jacq, you are the best
thosw knives are like butter!!
I like to add some slices of smoked sausage in this great soup.
New Jacque Pepin videos dropping = instant subscription
Great video! I am a big admirer of your cooking skills.
However, 20 minutes to cook the pasta? Not even the very hard Pasta di Gragnano needs more than 12 minutes, tops. Then you keep simmering the pasta with the tomato and the beans?
I love Julia and Lidia and the ATK goddesses etc. DONT FORGET cooking is a very manly art
Yes, agreed, he’s my favorite of all time. ❤
The French non Italian way 🤫😀
I hope this man is okay
I order this at a place and I got beat up
Nothing wrong with this at all, but Italians make pasta e fagioli with ditaline, not penne.
If there's salt in the beans and in the tomatoes, I wouldn't add more salt. Just saying, lol. ⚘
I fully agree with you. Plus the pancetta is loaded with sodium (and probably nitrates) and it's topped with salty parmesan. Let's assume the chicken stock is homemade.
no one asked
no yeah was Italian till the pasta cooked for 20 minutes and added butter, fuck' s sake
Every time you undercook the beans (you just put in there at the end as if they were garnish) and overcook the pasta (20 minutes? you must be joking, penne are not potatoes my dear) an Italian grandmother dies ...
I remember this from your cooking show. No, wait..
@@quad1000 riiiight!!!!!, I as well remember you from your food column on the "Times of KissMyArse" newspaper
The liquid is simmering, not boiling so it will take a bit longer to cook the pasta and you can check it to see when it's done. Also, canned beans are already cooked. If you put them in too soon, they will get mushy.
@@carrieringwald4503 absolutely, the Italian way is like that (at least in winter, in the summer can be different with fresh beans): mushy beans and al dente pasta: 3o min of cooking of the canned beans, 6-7 min maximum of cooking time for pasta. The reason is that pasta will keep on cooking in the soup after you have turned .the stove off. Otherwise this is misleading do not call this dish with an Italian name.
poor guy, he should stick to French cuisine.. this is one hot mess, no soffritto, beans added at the end lol.. maybe invite a real Italian next time
stop with the jaques pepin posts..damn
My grandmother who was first generation American; her parents from Sicily absolutely HATED pasta Fagioli because they ate it so much growing up. She swore when she got married and had her own family she’d never make it. The ironic thing is, it’s dirt cheap to cook. Legit like $5-$10 (if you absolutely had to have top shelf ingredients) in todays money is alls you need for the ingredients and it’ll feed the whole family. It tastes way better the next day too. Like Baked Ziti and spaghetti. The trick is this to make yours different and tasting better than everyone else’s, use nice chunk cuts of pepperoni; as well as add any white beans (preferably great northern beans) they simmer better and take on the flavors of what your cooking. Not only that, the next day the beans alone are absolutely amazing. Even better is to use the slices of pepperoni and cook them down first. Not only will it taste 100x better it’ll be different from other peoples and it’ll be good eating Wether it’s 105 degrees outside or the dead of winter. You’re talking good eating ! She made this for us kids when we’d go over to her house on the weekends and holidays. Eventually she realized no matter how much she detested it; it was a hands down family favorite and most requested year round. My son, and my nieces all love this dish. I add fried pepperoni slices on top and at the bottom of their bowls because I find they forget the beans and veggies are even there and will leave their bowls cleaner than before I cook!