With the bustling north slowly shrinking in our rear window, we've decided to do some defrosting in Abruzzo.  We're in Pescara this week, a lively coastal town known the world over for its seafood, but today Nonna Anne Marie is giving us the goods.  The world famous Pasta e Fagioli (Pasta and beans), or as it's more commonly known, Pasta Fazool (that's the correct spelling, I kid you not!)

Now I'm going to guess that there are, oh, say 10,000 different ways this can be made, however this, dear viewers, is the traditional recipe of the people of Abruzzo, so suffice it to say this is probably the most accurate (traditionally speaking, of course).  What's  really special about this recipe is the inclusion of the pancetta.

Now, this is a very controversial issue, but if I may offer a humble opinion: try it!  You will not be disappointed.  The salty oils bring out everything; it brings out the delicate tender notes of the beans, the richness of the tomato, just about everything that you'd look for from this meal is enhanced in one fell swoop.  Add a little olive oil at the end (even some cheese) and you are set for a sure fire way to keep warm during those frigid nights.

This was also the first time we've used our KitchenAid Immersion Blender, as well as their food processor.  Not only do they make the recipe MUCH easier than it already is, they sure know how to paint it one heck of a red color!  For the next few weeks, we'll be giving these as well as other fantastic time-saving appliances from KitchenAid, so to help you get over to the contest page faster, I'm stopping now.

Tanti Baci,


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