Try Lucilla's Tuscan taglierini pasta with borlotti bean soup! | Pasta Grannies
HTML-код
- Опубликовано: 1 июл 2024
- 'Taglierini nei fagioli' is a typically Tuscan - and popular - dish of fresh pasta ribbons cooked in a thick borlotti bean and veggie broth. Lucilla shares her recipe, helped by her sister Doria and neighbour Eria. (And Roger her dog).
For the soffritto: one onion, celery stick, carrot, a tablespoon of tomato paste, salt, olive oil.
For the soup: 300g fresh/frozen borlotti beans (you can use bottled or tinned but reduce the cooking times), two zucchini, celery stick, one potato. salt.
For the pasta: 400g 00 flour, 200ml water (but add gradually), teaspoon salt. 
Кино
These are always great but this one was especially fun. I loved it when the friend evaluates the thickness. There's so much that's captured in these videos. They're precious.
I love how normal it is, no special shots, not instagram friendly not clean, just normal everyday cooking which we all remember from childhood. I absolute adore this channel and I would love to participate in making a pasta once in my life with pasta grannies, that's wonderful and heart warming, well done guys
that's good to hear, thank you for being a fan 🙂🌺 best wishes, Vicky
So delicious!! God bless and protect our Pasta Grannies!! 🙏❤🙏❤
Borlotti beans are my absolute favorite but I love all beans. Pasta and beans is like the ultimate combo with good olive oil!
I had to laugh. I don't think she really needed all that supervision but it was fun to watch.
Thanks for finding these great folks and bringing them to us, Vicky!❤😁
I love that the ladies weren't going to let their culinary standards slip! best wishes, Vicky
Aus einfachen Zutaten, ein gutes, schmackhaftes Essen zu zubereiten, das ist die Kunst des Kochens!!!!!!
Back to the Basics!!!!
Wir sollten uns alle viel mehr daran erinnern, was unsere Großmütter gekocht haben, Bodenständig, günstig und vorallem .....GUT!!!!!
❤😘😘😘😘🤗🤗🤗🤗
Love pasta doggies 💕
Looks wonderful 👍
Love the way the flavors are layered, as well as the way the soup is thickened in stages. It is always fun to learn the different styles of cooking by region. 😋 Yum!
I made this soup tonight exactly the way Lucilla prepared it. Probably the best pasta fagioli we ever had. Thank you! P.S. If you have a pressure cooker to prepare the beans, you can throw this together in about an hour.
I'm a fan of pressure cooking beans too. I'm very pleased to hear this was such a success with you. 🙂🌺 best wishes, Vicky
Pasta e fagioli, true comfort food!
I like the little teasers that you've added for the next episodes Vicky
Oh good, I'm glad you like the teasers!🌺🙂 Best wishes, Vicky
Now you're talking! I was born and raised further north in Massa Carrara, near Aulla. Lovely to hear something close to the accent of home. Delicious soup as well, although we leave more whole beans. Oh, and always use a food mill, not a food processor, for soup as well as sauce. Totally different texture.
Mmmmmhhh, that looks so delicious. What a great video, a wonderful pasta granny and very good looking dish. And a lovely looking dog ;-).
I love borlotti beans. I usually make my pasta e fagioli the Roman way, with ditalini and rosemary. I'll have to try this way!
We use ditalini and rosemary in the Lunigiana as well.
Those beans are a work of art.
Ciao dal Brasile! Sono italo brasiliana ed io amo pasta e fagioli!
Complimenti, signora Lucilla, i suoi taglierini hanno un aspetto davvero delizioso! ❤❤❤❤❤👏👏👏👏👏
It's crazy to think of how ingredients from the Americas like beans and potatoes have made their way into the traditional comfort foods of even tiny tucked-away villages like this one
Watching this from Los Angeles makes me feel like Roger. 🙂
Danke Lucilla TOPPP Rezept /Liebe Grüße aus Wien (Grazie Lucilla Ricetta TOPPP / Saluti da Vienna)😘😘👍👍
I absolutely love beans. And pasta. And especially pasta with beans. So this one is definitely going on my list!
La mia nonna é la numero uno in cucina, tornate a mangiare la torta di riso 😍
Grazie per averla intervistata.
That soup looks amazing!
Yes indeed .... looks creamy with all the veggies, beans, potatoes and the pasta cooking with everything! Made me hungry 😋😀
Oh man this looks good! Simplicity is best
Lucilla is absolutely amazing at 87!! The prepared pasta and beans looks so creamy and comforting, even on the video you could tell how luscious it would taste! I was a little jealous of her family and friends who got to enjoy her fabulous dish!! TFS, Sharon♥️🤗🫘🍲😊
Hi Sharon, yes it's delicious and a dish one can easily do at home 🙂🌺 best wishes, Vicky
What a soup! I am constantly amazed at the deftness with which these ladies make their dishes. Lucilla is no different. Her beans are gorgeous. The dish more so, and Lucilla most of all. Thanks, again, for another great episode.
hi Scott, I'm glad you enjoyed Lucilla's episode! best wishes, Vicky
I adore all of your videos, they bring me so much joy. I love seeing all of the Grannies and their wonderful kitchens. They transport me right back to my Oma's kitchen ♥
Vincenzo sent me! Very happy to be here!
Love this version of pasta e fagioli! It’s one of those comfort foods every Italian grows up with.
Grew up with, many, many years ago.
Thanks so much! 😋
Absolutely love thick bean soup with fresh noodles…….the best!
Super hearty looking dish. Gives me something to make come the cold weather. Thanks !!!
Watching these makes me so happy. Thank you, once again.
Comfort food made by comforting ladies! Love this recipe and regional twist!
queste signore sono meravigliose con un accento che non ho mai sentito prima 🤩🤩🤩 grazie ragazzi di condividere queste piccole grandi chicche italiche
I imagine that was a fun day out, with lovely food and company!
That sauce looks magnificent
Very interesting to use puree'd beans and veges to thicken the sauce! looked delicious!
This is a good method, not all grandmothers do it, but it helps to create a nice creamy dish.
Can't wait to try this recipe! Thank You.🥭🧀🍇🍗
Good one, I’ll try this.
Now, that looks so yummy 😋 😍
Well that looked wonderful and hearty. A new take on Pasta Fagioli and no doubt each household has their way especially the thickness, what Lucilla made looked perfect for me! Tank you as always. Ramon x
hi Ramon, one can also add whole beans/veggies back into the finished dish for a nice chunky and creamy version. 🙂🌺 best wishes Vicky
@@pastagrannies Mmmmmm this should be available on prescription!
정성가득한 요리 먹음직스러워요 👍👍
Wow that is a soup!!! Cant get fresh ingredients like this in Canada...maybe will look into going to the festival ❤❤❤❤🎉
Had a lovely day catching up on three weeks of Pasta Grannies. I've been away with my partner on holiday & this is a great wind down.
This is one of my favourite soups/stews, a version of what many Americans would call pasta fazool (Pasta e fagiol) I suppose. I like this version with partially milled beans & veg to thicken up the base. Always thought it a little sad that the beautiful purple mottles on the borlotti beans all but disappears when cooked though. I remember being so proud of the pied appearance of my beans when I first grew them.
Love that Lucilla's sister & friend are holding court while she cooks away. Poor Roger though, he didn't get a look-in.
As always brilliant viewing. I've missed my weekly dose of pasta Grannies whilst away, though nice to come back to a triple bill.
hi James, 3 weeks is the right amount of time for a holiday, though 'wind down' suggests it was action packed and not relaxing! Podding fresh borlotti is a favourite task of mine and I forgive their subsequent beige as they are so creamy and mealie. And don't worry about Roger, he had is eye on the lardo di colonnata ( oh so good) which was out of shot. 😀 best wishes, Vicky
Hi 👋 Vicky, “simple” but infallible recipe. I would probably had enriched it with a super cleansed parmigiano reggiano crust, a super duper cleansed ham rind, and the smallest amount of chili 🌶️ pepper. But as “Giorgione” says “sono scelte private” (they’re private choices).
And my mom is the “world champion” of mezzaluna skill: she chops parsley, shallots, garlic, and so on very finely, but not crushed. When a chef on tv says we’re chopping parsley (for example) grossly, it’s not because he wants it in big “confetti”, (which most of the times is unpleasant), but because they’re not good at chopping it correctly or more simply they don’t have enough patience.
Anyway, my loyal motorbike took me to those beautiful places through Garfagnana till Massa Carrara and the “unreal” marble quarries spot.
Have a nice (and hopefully not so hot 🥵) weekend.
I made this for my dinner tonight. So delicious. But I did use dried pasta as I didn't have enough time to make that bit. Will definitely make again.
hi Leonie, dried pasta is fine - the main difference is mouthfeel and the satisfaction of having made everything yourself! I'm glad it was a success. 🙂🌺 best wishes, Vicky
5:39 This is a good method. Not all grandmothers do it, but it helps to create a nice creamy dish.
Always a lovely show , thank you Vicki and your awesome team! Wondering how many recipes you go home and try?😄 Too hot right now to try this pasta and beans recipe but come fall/ winter will do🤗🇺🇸
hi Joy, I regularly do pasta and beans though I don't always follow a recipe 🙂 If I'm going to make pasta it's always for a crowd, so the lasagna recipes are always useful - and popular. 🙂🌺 best wishes, Vicky
What a vegan recipe! This is the proof you don't necessarily need meat as ingredient to make an italian traditional dish of pasta.
Italian cuisine is full of vegan dishes😁
@@galgar5660 Yes, true!
I’m going out looking for a food mill! Texture in this dish is what takes it home!
A food mill is a bit of a bore to store, but well worth it for the better texture. And if you happen to have chickens, they get the sieved skinny pippy bits left behind! 😀best wishes, Vicky
❤❤❤
Should make a spin off show about Pizza and breads from in and around Italy
I occasionally film breads and pizza, though admittedly it's been a year or so.I'll put it on the list. best wishes, Vicky
This is pretty close to how my grandmother from the Treviso area (Silea) made pasta fagioli
🤗💐🙏
Minestra!
Interessante il fatto che loro questo piatto lo chiamano “taglierini nei fagioli” e non taglierini e fagioli, così come si dice in generale quando si fa pasta e fagioli.
Poor Roger :(
haha, Roger is very much loved and probably gets tidbits all the time! 🐾😀 best wishes, Vicky
Is this recipe in the _Pasta Grannies Comfort Cooking_ Cookbook? I have the _Pasta Grannies Official Cookbook_ from 2019, but this recipe isn't in it. I've wanted a recipe for pasta in a borlotti bean sauce ever since I tried one in Umbria fifteen years ago. My own effort to replicate it did not end brilliantly - much too dry.
No it's not in 'Comfort Cooking' either. I would like to put it the third book I want to write, if I can get it commissioned. 🙂 🌺 best wishes, Vicky
@@pastagrannies Thank you so much for your reply.
The doctor told me I need to limit my intake in Pasta !!! I really can't do that I'm Italian 😅
,💕
But perhaps the doctor was not Italian. Otherwise, he should know that an Italian gets sick if he doesn't eat pasta ! 😉 😀
You need a new doctor
Lol…so maybe…go easy on the bread. Like that will ever happen! 😳
The ladies in Pasta Grannies look like they are doing well...
😋😋😋😋💜💜💜😢😢😭😭😭💜💜💜💜💜💞💞💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💕💕💞💞💖💖💖💖💖💖
1:04 It's courgette not zucchini. It's an English programme, you're English and you're speaking English. Stop Americanising words.