I made zool last week. I'm gonna try your recipe. I use San Marzano tomatoes, ditalini, chicken stock and white wine and add carrots to the chopped onion and garlic. A pinch of thyme and lots of fresh basil thrown on top in a bunch. I don't use meat. Topped with romano or parm reggiano cheese and a chunk of Italian bread on the side😘
Im 25, Pasta fagioli is my favorite dish. While I dont add panceta - this is the best pasta fagioli recipe on the internet. I actually add one chopped carrot, when im sweating the garlic. thanks joe
👏🏻👏🏻 Excellent, excellent! I made this last night -- yes, on a 90 degree day and am happy I did. My husband and I loved it. Worth every chopping minute. So glad there are leftovers. Molto, molto bene!! Thank you for the effort you put into each video. I enjoy all the conversation, stories and the manner in which you relay all the ingredients and techniques.
Agreed 100%, adding water dilutes flavor and makes the dish harder to season and balance. Chicken stock comes with all that built in flavor, and is soooo much easier to even out.
Making this tonight! My favorite recipe since I found your video years ago!! I rewatch it each time to make sure that I dont miss a step! I even play the same style music while I cook it too!
Joe i have my fathers reciepe from his village in Calobria. San Juan in Fiore I added some carrots to it and lots of Garlic I just made this today in my Slow Cooker. I also added Basil. Oragano, Thyme and i use Vegetable broth because he was Roman Catholic and it was usually a Friday dish when at that time you could not eat meat on Fridays He topped it with grated Paremesian and Romano. I use a dry white wine in mine.. Great with fresh baked bread lol
My favorite pasta e fagioli recipe! Ive made it 6 times now! Thanks for sharing Joe. I add a little more pancetta for more intense flavor 😋 and yes NEVER TOO MUCH GARLIC!!!
I cannot thank you enough... Your recipes look fabulous and so flavorful. I haven't tried them as I've just now discovered your channel. I really wish I'd found these when my husband was alive. Bless you!
In Italian language is "Pasta e fagioli", "pasta e fasule" is dialectal variation from southern Italy, Naples' area. As you say, there are probably hundreds versions of pasta e fagioli in Italy - every region, or even province, has its own, but I had never heard of a version made with chicken stock. We normally use the broth from the beans or vegetable stock. And we normally cook the pasta directly in the bean soup, so that it absorbs the flavour - this requires to add enough liquid to cook the pasta. And always let it rest a while before eating.
Joe, I just made this dish and it was fabulous. The tastiest pasta fagioli ever. I substituted some bacon for the pancetta and then sauteed the vegetables and it was superb! I also added some fresh basil and parsley at the tail end and some red pepper flakes, which added a little heat to it. Thanks for the recipe!! Gardis in CT
+Gardner Disdaine Sounds perfect. Let me know and I am coming over for the next time with the family. lol Thank you for the great ideas and suggestions and thank you for watching, Joe.
Both sides of my family made this dish in the authentic style. Its well balanced and perfect in itself. It was also a great "Fast Meal" back when Fridays were Fridays. The beauty is in the simplicity of the dish...garlic mixes with the white sauce the beans make, etc. When I first came to RUclips and saw people adding huge amounts of browned up hamburger and 2 or 3 quarts of Ragu or Prego sauce I thought I was gonna die. Now I try to understand that everyone isn't Italian.
+theresa boll man Love it and yes it was the friday pasta especially during the Lent fast with no meat. So no pancetta! lol Thank you for some great thoughts and memories my friend. Be well and blessings for Thanksgiving, Joe
Wow, that looks amazing Joe! I never tried with pancetta. I would love to try. Also, I agree with you about garlic. If someone told me they didn’t like garlic very much, I don’t think I would want to be friends. Not my kind of people 😉😆
Joe that was a beautiful recipe. reminded me of my grandparents who came from "the other side" and they use to make this all the time, but a much more peasant version without the vegetable preparation that you added. I am going to try this one, it seems marvelous.
I would just change one thing. Saute the panchetta first, remove, and saute the onions in that, then de-glaze with white wine. Alcohol does not "burn off", it will dissipate some, but there will still be some left...not to worry.
+Glow If you have it, use it, if not, don't let it stop you from making the dish. My personal choice is one of the wines I usually like for both cooking and drinking, that's a Sauvignon blanc. It's not too sweet, fairly inexpensive, available everywhere, and keeps well in the fridge. But then again, ideally you'd be enjoying this with family and/ or friends, so why would there be any left over wine?
@@WendyB555 Absolutely not necessary...but if you go to any store that has alcohol, you can usually find those little 4 packs. One bottle is about right for this soup and you are not wasting the rest of the wine. Save the bottles for when you have another recipe calling for white wine.
This brings back so many childhood memories, when mum cooked it all the time. Thanks for the recipe I will certainly be making this. Great work Joe, love watching your videos.
Hi Chef Joe, my parents are from Abbruzzi, my mum use to make this recipe when I was little, it's one of my favorites, my kids grew up on this sorts of food. My kids are adults now & have their own lifes & love coming to my place for authentic Italian food the Abbruzzi style. I really love the ingredients that you've used so next time I'm going to try it your way. Gracie Ciao Ciao from Melbourne Australia 😎🤗
Joe, I want you to know, I make a mean Pasta fagioli, but I'm going to try your recipe, because it looks like it blows mine out of the water, and you also got me with the black pepper, to me, that's what I want to taste. As you were cooking, I was remembering the first time I tasted pasta fagioli, Great job.
Hi Joe, just coming across this recipe today. I’d like to have a go-to pasta e fagioli soup recipe for my family, and yours looks really great. In all the other recipes I’ve been viewing, they vary a decent amount, but many of them use rosemary. Could this be added to your recipe? What’s your opinion? And if so, at what point would you recommend to add that? If not, why? Everything else here looks perfect. Thanks so much! Can’t wait to try out your recipe.
they vary ALOT on yt. I'm Italian (Napoli),, but live in US. I do Not recommend rosemary for This recipe,, the fresh parsley at the end if perfect. Rosemary is used more for pasta e fasule made with just vegetables --the versions that use carrot onion garlic. you would get the onion/carrot going with olive oil,,, add the garlic at the end, don't overcook the garlic,,, and add one good sprig of rosemary to the carrot/onion/garlic,,, then the cooked beans,, salt pepper and i like to cook the pasta right in that pan to make it easier. (you can boil it separeately with salted water) and you'll have less starch. But starch is heartier for the cold cold days. SO,,, I would only use rosemary on a vegetarian version. CIao'
I grew up with this on Friday night because you could not eat meat. I have introduced this to many of my friends over the years;. Love it put in lots of garlic lol
Like meatless for a change. Beans and pasta has their own flavors. May be subtle. My late Italian aunt made. it very plain, just pasta and macaroni, of Course garlic. Must be dilitani. At the beginning of your video, looking forward to it.
Simple is fine. as long as you use olive oil, and hopefully onion,,, (don't need tons of onion),, To me, that is a special occasion Pasta e fagule. I LOVE the wine deglaze, but i can't afford wine and panchetta and that much parmesean very often. his is for like special occasions,, imo.
Joe, got a question for ya. What would be a good versatile white wine to cook with? I'm a red wine man myself so I don't cook with white wine at all but your recipes are so damn good I want to try and make some myself, like this one. I don't need anything really expensive or exotic, just something decent that can be used in making pasta, soups, white meats, etc. Something off the shelf as it were....lol
@@BlackangelKatakuri nope,, Fagule,,, (the e prounounced like 'a') The Term 'Pasta Fazool' is a word americans came up with. Since Pasta Fagule is too foreign for alot of people. It an easier way for americans to say 'pasta fagule'.
Absolutely! It even gets better the next day and freezes great as well. I've been cooking this in big batches for years since I found this video and freezing it. When want to cook it later I just add some chicken stock to a saucepan and it will speed up the melting..voila 10 minutes or so later it's hot and ready!!
Just use Olive Oil,, good amount,,,, 1/2 cup you can add a pat or butter to the oil,, (for flavor and some rich ness),,, Cook the onion/carrot if you use it in those olive oil,,,, then add garlic at the end, so use olive oil instead of panchetta
You're really Italian Joe, I'm living in Italy and have worked in Italian kitchen before and your recipe is excellent only that sometimes they add sedano/cartote. All's well.
Thank you for the great video. I didn't know you can add bread crumbs like that.. But why don't cook the pasta in with everything else? (most other recipes for this dish do that..)
Im not a wine drinker so im dnt know much about wines. If I do have a glass....it must be sweet wine im not fond of those dry wines. Ive heard when cooking with wine always work with a wine youd drink....so that being said....i would only tolerate sweet so like a pinot grigio? Is this ok to use in this recipe?
maybe a wine store can lead you to a good wine without that bitterness,, i understand, I don't like dry white wine at all.. so Yes,!!! only cook with a wine you would Enjoy to drink,,, The rest of the wines can go with the meal,, so ALL the flavors work from soup to wine
I use the parmesan rind in my pasta e fagioli. I usually purchase them at Whole foods three in the pack for $1.11 to $1.25. I always have about a dozen in the freezer.
I have so many parmesan rinds in my freezer. Yet to use them. They were honestly used, the rind was larger than the original parmesan I knew there would be use for them one day.. Now in this pasta fazool.(No meat). Thanks Elizabeth and Joe for the recipe.
Pasta e fagioli is the correct name. And it never contains two pounds of ground beef which I have seen people doing and it turns my stomach. I lived in Italy and where this comes from they are called the bean eaters because they couldn't afford anything else way back when and they still eat a ton of beans. I always cook my own beans however I am out so I'm going to have to use canned beans rinsed extremely well. I'm vegan the meat has to be left out but I don't miss anything I put in a couple of drops of liquid smoke and it tastes delicious at least my pasta e fagioli recipe. I am out of both red and white wine to cook with. I use Riesling when I use white wine to cook with it is light it has a citrus finish and it's not gross. Carrots celery and onion the aromatics used in most countries in the world except Louisiana is going to want green pepper onion and garlic that is their holy Trinity.
im from Boston,,, im honestly just learning about Louisiana Italians,, lol,, so Louisiana,, does green pepper, onion and garlic,, Those a big combo in Italian cooking,,, Pepper and onions, make ALOT of things good,, esp sausage. I wouldn't use green peppers in mine,, Boston people have their kinedof pure way of d oing this
Nice guy , man can he talk lol , got some inspiration from the video but I wouldn’t make it this way . Looks delicious but like he said everyone makes it different
Hey Joe , The reason your food is so special is because I can See that you cook with Love . Love is the key to good cooking !
I'm wondering if he's really italian?
@@petunia4474 He is. Why would you think he's not?
@@petunia4474
ARE YOU SERIOUS?
OF COURSE HE IS ITALIAN.
I made zool last week. I'm gonna try your recipe. I use San Marzano tomatoes, ditalini, chicken stock and white wine and add carrots to the chopped onion and garlic. A pinch of thyme and lots of fresh basil thrown on top in a bunch. I don't use meat. Topped with romano or parm reggiano cheese and a chunk of Italian bread on the side😘
Love your way of cooking. Hi from LA!
Im 25, Pasta fagioli is my favorite dish. While I dont add panceta - this is the best pasta fagioli recipe on the internet. I actually add one chopped carrot, when im sweating the garlic. thanks joe
Thank you for watching and subscribing. Joe
👏🏻👏🏻 Excellent, excellent! I made this last night -- yes, on a 90 degree day and am happy I did. My husband and I loved it. Worth every chopping minute. So glad there are leftovers. Molto, molto bene!! Thank you for the effort you put into each video. I enjoy all the conversation, stories and the manner in which you relay all the ingredients and techniques.
Agreed 100%, adding water dilutes flavor and makes the dish harder to season and balance. Chicken stock comes with all that built in flavor, and is soooo much easier to even out.
Making this tonight! My favorite recipe since I found your video years ago!! I rewatch it each time to make sure that I dont miss a step! I even play the same style music while I cook it too!
Joe i have my fathers reciepe from his village in Calobria. San Juan in Fiore I added some carrots to it and lots of Garlic I just made this today in my Slow Cooker. I also added Basil. Oragano, Thyme and i use Vegetable broth because he was Roman Catholic and it was usually a Friday dish when at that time you could not eat meat on Fridays He topped it with grated Paremesian and Romano. I use a dry white wine in mine.. Great with fresh baked bread lol
My favorite pasta e fagioli recipe! Ive made it 6 times now! Thanks for sharing Joe. I add a little more pancetta for more intense flavor 😋 and yes NEVER TOO MUCH GARLIC!!!
Love it!!! Agreed!!!
I cannot thank you enough... Your recipes look fabulous and so flavorful. I haven't tried them as I've just now discovered your channel. I really wish I'd found these when my husband was alive. Bless you!
+Kathryn Dunnigan Thank you! Ciao, Joe.
Cooking Italian with Joe y
In Italian language is "Pasta e fagioli", "pasta e fasule" is dialectal variation from southern Italy, Naples' area. As you say, there are probably hundreds versions of pasta e fagioli in Italy - every region, or even province, has its own, but I had never heard of a version made with chicken stock. We normally use the broth from the beans or vegetable stock. And we normally cook the pasta directly in the bean soup, so that it absorbs the flavour - this requires to add enough liquid to cook the pasta. And always let it rest a while before eating.
This is the best Pasta Fagioli! I have looked for a recipe like this for quite a while. Thank you for sharing!!
this is one of my favorites from childhood
Joe, I just made this dish and it was fabulous. The tastiest pasta fagioli ever. I substituted some bacon for the pancetta and then sauteed the vegetables and it was superb! I also added some fresh basil and parsley at the tail end and some red pepper flakes, which added a little heat to it. Thanks for the recipe!! Gardis in CT
+Gardner Disdaine Sounds perfect. Let me know and I am coming over for the next time with the family. lol Thank you for the great ideas and suggestions and thank you for watching, Joe.
I can smell it , so good and simple💕💕
Loved the story and the food.
I love the history behind this dish! Its wonderful!
Both sides of my family made this dish in the authentic style. Its well balanced and perfect in itself. It was also a great "Fast Meal" back when Fridays were Fridays. The beauty is in the simplicity of the dish...garlic mixes with the white sauce the beans make, etc. When I first came to RUclips and saw people adding huge amounts of browned up hamburger and 2 or 3 quarts of Ragu or Prego sauce I thought I was gonna die. Now I try to understand that everyone isn't Italian.
+theresa boll man Love it and yes it was the friday pasta especially during the Lent fast with no meat. So no pancetta! lol Thank you for some great thoughts and memories my friend. Be well and blessings for Thanksgiving, Joe
+Cooking Italian with Joe And to you and your's, Joe. God Bless.
Pasta e fagiole with tuna croquettes and shrimp too growing up
theresa bollman 7/
Checked other recipes, yours by far is the best. Authentic and love your presentation.
Thank you. Please subscribe. Ciao, Joe.
Love your dishes.....reminds me of my grandmother's kitchen and dishes
Wow, that looks amazing Joe! I never tried with pancetta. I would love to try.
Also, I agree with you about garlic. If someone told me they didn’t like garlic very much, I don’t think I would want to be friends. Not my kind of people 😉😆
Ay Joe I'm so glad I ran into your video.. Your a doll.. I'm going to be following your videos n looking your old ones up... Thank You so much
Just made this tonite....Absolutely delish!! Thank u
I made this last night, and it was so good! Thanks Joe!
Joe that was a beautiful recipe. reminded me of my grandparents who came from "the other side" and they use to make this all the time, but a much more peasant version without the vegetable preparation that you added. I am going to try this one, it seems marvelous.
+Gardner Disdaine Thank you for watching and please subscribe, Joe.
I would just change one thing. Saute the panchetta first, remove, and saute the onions in that, then de-glaze with white wine. Alcohol does not "burn off", it will dissipate some, but there will still be some left...not to worry.
+John Carney is the white wine necessary? I don't have any and wouldn't know what the heck to get :(
+Glow If you have it, use it, if not, don't let it stop you from making the dish. My personal choice is one of the wines I usually like for both cooking and drinking, that's a Sauvignon blanc. It's not too sweet, fairly inexpensive, available everywhere, and keeps well in the fridge. But then again, ideally you'd be enjoying this with family and/ or friends, so why would there be any left over wine?
@@WendyB555 Absolutely not necessary...but if you go to any store that has alcohol, you can usually find those little 4 packs. One bottle is about right for this soup and you are not wasting the rest of the wine. Save the bottles for when you have another recipe calling for white wine.
I Love Pasta Fagioli, I make it myself it's goodness great. wow 2015 - 2021
Looks very good. 👍👍👍👍👍
Just made this. Wow!!! Simply awesome. You did it again Joe. You didn't steer me wrong with the mushroom soup recipe and ya did it again. Thanks man.
This brings back so many childhood memories, when mum cooked it all the time. Thanks for the recipe I will certainly be making this. Great work Joe, love watching your videos.
🕊️ Congratulations! 🎉 Enjoy! 🎶
have a great time 🍛🍽️🍹
Hi Chef Joe, my parents are from Abbruzzi, my mum use to make this recipe when I was little, it's one of my favorites, my kids grew up on this sorts of food. My kids are adults now & have their own lifes & love coming to my place for authentic Italian food the Abbruzzi style. I really love the ingredients that you've used so next time I'm going to try it your way. Gracie Ciao Ciao from Melbourne Australia 😎🤗
Best Pasta Fagiola I ever made. Thank you!
THUMBS UP JOE, thank you for sharing, looks so yummy.
Yes, we made this too, but no white wine!!! Ours was a little red, we used more tomatoes 🍅 !! It looks delicious..😘❤️🙏
why no white wine??? Adding wine to Italian dishes adds amazing flavor.
Thanks! This brought me back. We always said Pasta Fazool. Not Brooklyn but Queens. Close enough.
i hear you,, it rolls off the tongue. it's good to know the real title though,,,,,, A Italian menu wouldn't use fazool,,, It would be Fagule
You are a great chef and a very cool guy!
Love this guy. Sounds great. I’m gonna try your way. 😊🇺🇸🇮🇹❤️
Have fun!
Wow, that takes me back! My dad used to make that. He was a great cook. Thank you
Just made this recipe ! It is soooo goood ! Thanks for sharing
just awesome Joe
+craneoperator4 Thank you for watching and subscribing, Joe.
never thought of cooking pasta in bean water. good tip. will try that. thanks
First time watching your videos. You are a smart cook and authentic! Thank you! Reminds me of home.
My mother is also Toscano from Lecce. Her father also had farms in the region.
Great video and presentation....first class all the way
Pasta e fazool (to my Sicilian fam)
"People may say that's too much garlic, but just get those people out of your life, you don't need that kind of negativity" 😂 haha loved the video!
Joe, I want you to know, I make a mean Pasta fagioli, but I'm going to try your recipe, because it looks like it blows mine out of the water, and you also got me with the black pepper, to me, that's what I want to taste. As you were cooking, I was remembering the first time I tasted pasta fagioli, Great job.
Hi Joe, just coming across this recipe today. I’d like to have a go-to pasta e fagioli soup recipe for my family, and yours looks really great. In all the other recipes I’ve been viewing, they vary a decent amount, but many of them use rosemary. Could this be added to your recipe? What’s your opinion? And if so, at what point would you recommend to add that? If not, why? Everything else here looks perfect. Thanks so much! Can’t wait to try out your recipe.
they vary ALOT on yt. I'm Italian (Napoli),, but live in US. I do Not recommend rosemary for This recipe,, the fresh parsley at the end if perfect. Rosemary is used more for pasta e fasule made with just vegetables --the versions that use carrot onion garlic. you would get the onion/carrot going with olive oil,,, add the garlic at the end, don't overcook the garlic,,, and add one good sprig of rosemary to the carrot/onion/garlic,,, then the cooked beans,, salt pepper and i like to cook the pasta right in that pan to make it easier. (you can boil it separeately with salted water) and you'll have less starch. But starch is heartier for the cold cold days. SO,,, I would only use rosemary on a vegetarian version. CIao'
You are a purist...this is good.
Yum:) love it
Hello! I'm drooling over here. Where's the step by step written out ingredients?
I grew up with this on Friday night because you could not eat meat. I have introduced this to many of my friends over the years;. Love it put in lots of garlic lol
Love your vids and recipes! Delizioso!!! ❤️ Grazie ❤️
love love this recipe!!!!
+Linda's Pantry Thank you for watching and please subscribe for more recipes, Joe
As the colder days rapidly approach this is a must on the weekends. Thank you for sharing. Centanni.
+Danster372 Thank you for watching and please subscribe for more recipes, Joe
Please mention your wine brand I love your video
Dilatini pasta? That's a new one for me! I'm pretty sure you can substitute some ditalini though ;)
Yes you can! LOL Well thats too many espresso before filming!!! lol
The espressos I would be fine with but the vino 🤫would be swinging from the banister 🤪 Still lip-licking good.😋
Like meatless for a change. Beans and pasta has their own flavors. May be subtle. My late Italian aunt made. it very plain,
just pasta and macaroni, of Course garlic. Must be dilitani. At the beginning of your video, looking forward to it.
Simple is fine. as long as you use olive oil, and hopefully onion,,, (don't need tons of onion),, To me, that is a special occasion Pasta e fagule. I LOVE the wine deglaze, but i can't afford wine and panchetta and that much parmesean very often. his is for like special occasions,, imo.
your great ! i love the food and the music!
great music in the background. I never heard of the breadcrumb. My family, finish the soup with sliced cherry peppers from the jar.
I love this soup. Thanks Joe 4 sharing this version.
Joe, got a question for ya. What would be a good versatile white wine to cook with? I'm a red wine man myself so I don't cook with white wine at all but your recipes are so damn good I want to try and make some myself, like this one. I don't need anything really expensive or exotic, just something decent that can be used in making pasta, soups, white meats, etc. Something off the shelf as it were....lol
Pino Grigio, Chardonnay, Riesling. Ciao Joe
Where can I find the written recipe for this video? Thank you!
My grandmother made pasta fazool for Friday dinner at Lent. Hers was white and creamy, no tomatoes.
Kathie Frobe And to think all this time I thought it was Vazool lol
@@BlackangelKatakuri nope,, Fagule,,, (the e prounounced like 'a') The Term 'Pasta Fazool' is a word americans came up with. Since Pasta Fagule is too foreign for alot of people. It an easier way for americans to say 'pasta fagule'.
THAT'S the way I remember it. I've seen other videos with a bunch of veggies in it - including cabbage.
Another good video..the brown stuff stuck to pan is called fond.
Do you have a recipe for minestrone soup?
May I ask if this dish can be reheated the next day?
Yes, absolutely
Absolutely! It even gets better the next day and freezes great as well. I've been cooking this in big batches for years since I found this video and freezing it. When want to cook it later I just add some chicken stock to a saucepan and it will speed up the melting..voila 10 minutes or so later it's hot and ready!!
@@cathleenmccarty1001When I cook this and want to freeze a portion...I cook enough and OMIT the dilatini pasta and add it when I cook it again.
You cook and finish with that olive oil from Puglia?
thanks Joe. your method is slightly different, but yours us better and the recipe is the same. creamy beans and pasta. yum.
Looks great can I make this with out the pork?
Yes, absolutely. You can use anything you like!
Just use Olive Oil,, good amount,,,, 1/2 cup you can add a pat or butter to the oil,, (for flavor and some rich ness),,, Cook the onion/carrot if you use it in those olive oil,,,, then add garlic at the end, so use olive oil instead of panchetta
"Dilatini..." So Authentic!
lukngud he pronounced it wrong LOL-it is Ditalini, not Dilatini :)
yup.. less than 3 minutes in and i'm gone...
You're really Italian Joe, I'm living in Italy and have worked in Italian kitchen before and your recipe is excellent only that sometimes they add sedano/cartote. All's well.
Too much talking😐
@@Julie-nx2ep Italians talk,
Thank you for the great video. I didn't know you can add bread crumbs like that.. But why don't cook the pasta in with everything else? (most other recipes for this dish do that..)
I usually cook my pasta in the sauce. It gives it a little bit of thickness from the starch.
Im not a wine drinker so im dnt know much about wines. If I do have a glass....it must be sweet wine im not fond of those dry wines. Ive heard when cooking with wine always work with a wine youd drink....so that being said....i would only tolerate sweet so like a pinot grigio? Is this ok to use in this recipe?
maybe a wine store can lead you to a good wine without that bitterness,, i understand, I don't like dry white wine at all.. so Yes,!!! only cook with a wine you would Enjoy to drink,,, The rest of the wines can go with the meal,, so ALL the flavors work from soup to wine
I use the parmesan rind in my pasta e fagioli. I usually purchase them at Whole foods three in the pack for $1.11 to $1.25. I always have about a dozen in the freezer.
I have so many parmesan rinds in my freezer. Yet to use them. They were honestly used, the rind was larger than the original
parmesan I knew there would be use for them one day.. Now in this pasta fazool.(No meat). Thanks Elizabeth and Joe
for the recipe.
Just now subscribed.
My grandparents are from Calibrese and Scily, the cooking and recipes passed down were mostly Scilian.
Hubby from Middle East but his cooking is very similar to Sicilian (Mediterranian)
In France, we say « haricots » for beans.
Fazool comes from the Arabic word : « fasulya ».
amina omani ...which came to the Naples area through Spanish, not French, influence in the Kingdom of the Two Sicilis.
Not to mention your incredible cooking, but your incredible taste in music. Frank Sinatra was right! "Ella is the moistest"!
Thank you for watching and subscribing. Joe
Hey Joe who is singing in the background of this video?
How to make mine with pancetta but when I don't have any I will use a lot of olive oil or bacon grease. The original recipe was made with lard.
Is Never Enough garlic I always double or triple whatever the recipe called for.
Pasta e fagioli is the correct name. And it never contains two pounds of ground beef which I have seen people doing and it turns my stomach. I lived in Italy and where this comes from they are called the bean eaters because they couldn't afford anything else way back when and they still eat a ton of beans. I always cook my own beans however I am out so I'm going to have to use canned beans rinsed extremely well. I'm vegan the meat has to be left out but I don't miss anything I put in a couple of drops of liquid smoke and it tastes delicious at least my pasta e fagioli recipe. I am out of both red and white wine to cook with. I use Riesling when I use white wine to cook with it is light it has a citrus finish and it's not gross. Carrots celery and onion the aromatics used in most countries in the world except Louisiana is going to want green pepper onion and garlic that is their holy Trinity.
im from Boston,,, im honestly just learning about Louisiana Italians,, lol,, so Louisiana,, does green pepper, onion and garlic,, Those a big combo in Italian cooking,,, Pepper and onions, make ALOT of things good,, esp sausage. I wouldn't use green peppers in mine,, Boston people have their kinedof pure way of d oing this
My favorite is pasta e pizzelli.
Hello what state does Joe live in thanks you
New York half the year and then in Florida for a few months and Italy for 8 weeks. So all over! lol
Cooking Italian with Joe
el dante. i'm using that from this day forth.
+danagboi Yes please do now and forever! LOL Thank you, Joe
it's actually "al dente". Nonetheless this recipe looks great, Joe I enjoyed this video!
@@fmaugurati al dente pasta cooked is firm "toothy" has good bite
nice recipe, will make! By the way, that was a sexy deglazing.lol
How many cups does a pound of beans make?
Nice guy , man can he talk lol , got some inspiration from the video but I wouldn’t make it this way . Looks delicious but like he said everyone makes it different
Italians talk,
I would eat that
"El dante"....lol I think you meant Al Dente
LOL,,,, Yeah we don't need no Inferno pasta
LOL.............There is never too much garlic, black pepper, or cheese!
But in Italy we don't put so much garlic ! only a clove and not always
I agree no such thing as too much garlic or too much olive oil.
Made with leftovers..left over pasta leftover beans..common dish during lent for we Italian÷Catholics.
Hehe escarole not escargot 🐌
Escarole sounds like a good addition
Very disappointing that u don’t post recipes. Y am I watching if I can’t make it?
Is Chardonnay ok to use.
No it's too sweet; it will cloud the wonderful taste of this wonderful Italian dish...
I must try this one
All the beans nowadays seem to have a skin on them . Any suggestions on that?
cook them longer