When I started this blog I intended to share all my interesting experiences with cooking, and I’ve hold up to that intention. On some weekends I do so much cooking that I gather material for 5 to 10 posts in a single weekend. I’ve been cooking so much lately that I have about 20 posts worth of photos sitting on my hard drive, waiting to be published. So even on days like today when I didn’t cook anything interesting because I came home late from work, I browse through the photos to choose what to blog about.
After some posts about Tex-Mex and fancy stuff like sous-vide rose fish, it is time to go back to my culinary roots and post a recipe for a homey Italian pasta dish. Comfort food that is simple to prepare, cheap, loaded with flavor, and perfect for a cold autumn or winter day. This is one of those recipes that I had not tried before from my first cookery book by Biba Caggiano that got me started on Italian cooking. I probably never tried this before because beans are not really my favorite food. According to Biba this is a very old country dish. It sure has a lot of flavor, and although it still doesn’t make me fond of beans it was pretty good 🙂
As I made this on an evening after coming home from work, I pressure cooked the beans to cut down the cooking time from an hour to just 12 minutes. The beans are then briefly stewed with tomatoes, vegetables, herbs, and a bit of pancetta (that you could leave out if you’d want to keep this vegetarian).
150 grams (.33 lb) spaghetti
80 grams (1/2 cup) dried kidney beans, soaked overnight in water
240 ml (1 cup) canned tomatoes, pureed in the food processor
2 Tbsp olive oil
2 Tbsp minced onion
4 Tbsp minced carrot
2 Tbsp minced celery stalk
25 grams (1 oz) pancetta, chopped
1 clove garlic, minced
2 fresh sage leaves, minced
60 ml (1/4 cup) homemade chicken stock
salt and freshly ground black pepper
1/2 Tbsp chopped fresh flat leaf parsley
4 Tbsp freshly grated parmigiano reggiano
Serve on warm plates, sprinkled with the remaining parmigiano.