Preparation:

Rinse and soak the beans in a large bowl of water overnight. The next day, drain and rinse again, then transfer to a big pot and add enough cold, unsalted water to cover the beans by 3 to 4 inches. Add one onion, cut in half, one or two bay leaves, and a couple of cloves, if you have them on hand, and bring to a boil. Cook briskly for 10 minutes, removing the foam that comes to the top. Reduce the heat and cook them gently, uncovered until they are tender; usually for one and a half, or two hours.

In a large pan or casserole, heat extra virgin olive oil on a medium flame; sauté one onion, carrot and celery, all finely chopped, until vegetables begin to brown. (If you choose to add fresh Italian sausages, cut them into pieces and roast them together with the vegetables, being sure to add them before the vegetables turn brown.)

Add half of the drained, previously cooked beans; maintaining a low heat on the remaining beans - a generous amount of salt and pepper, and the cubed potato, and cook on a high flame. Add the white wine, a bit of rosemary and/or sage, and let reduce. Add the canned peeled tomatoes and stir continuously, adding some of the bean broth, if needed.

Purée or mash the remaining half of the beans and broth in the big pot, which should be kept very hot. When the potatoes are tender, pour the contents of your large pan or casserole into the big pot.

Deglaze the pan with some water and add it to the soup, then cook for another few minutes. The soup should be thick, but be sure there is enough liquid so that when you add the pasta (which absorbs water) the soup will not become too dense.

Add the ditalini pasta to the boiling soup. Pay attention when you add the pasta to keep the flame very low. In Venice, traditionally, dried tagliatelle are used, which are crushed in your hand into little pieces before adding it to the boiling soup. Note: Pasta in soup doesn't need to be al dente.

When you are ready to serve the soup, add fresh parmigiano reggiano - or grana padano - and then grind some fresh black pepper on top, if desired. Be sure to drizzle a generous amount of extra-virgin olive oil on top of each portion. In Venice, this soup is traditionally served warm or lukewarm.

 

A note about the cheeses: Pecorino cheese traditionally is never served with this soup. Many "purists" don't like any cheese with this soup at all.

A helpful tip: In my family and in thousands of others, there is a great way to use the rinds of parmigiano that are left over after grating - first rinse the rinds under running water, gently scraping them with a knife. Then soak them for a few minutes in water to soften. When softened, cut them into little pieces and add them to the soup together with the pasta, remembering to stir thoroughly. They are absolutely delicious and add a wonderful texture to soup.

Refrigeration and/or freezing soup: The excess soup tastes even better the day after, and will keep up to 3 days in the refrigerator. Also, homemade soups taste just as good if you freeze them, though best if frozen without the pasta.

Pasta e fagioli with canned  beans

Four cans of 14oz canned borlotti beans cans see ingredients above water, or chicken or beef stock (to taste).

This is a faster and simpler way to prepare pasta e fagioli. The ingredients are exactly the same as the previous recipe; the only difference is that in place of the boiled dried beans you use drained canned beans.

Add half of the drained, canned beans, a generous amount of salt and pepper, and a cubed potato to the sautéed vegetables (as prepared above) and cook on a high flame. Add the white wine, a bit of rosemary and/or sage, and let reduce. Add the canned peeled tomatoes and stir continuously.

Now add the remainder of the can - some mashed or puréed, if desired. Add some water or a light chicken or beef stock until you have the desired consistency.

Super simple variation (for pasta e fagioli with canned  beans):

There is an even easier way to prepare pasta e fagioli: Sauté a finely sliced onion in olive oil until it starts to brown. Add the drained canned beans (some of them pureed or mashed), some sage or rosemary (if available), water or stock, salt and pepper. Add the pasta, as in the previous recipe, about 2oz per person depending on your taste. Pasta in soup doesn't really need to be al dente. Stir often and when ready serve, add freshly grated black pepper, parmigiano reggiano and extra virgin olive oil to each portion.

Preparation:

Pretzels and beer are a familiar pairing,we added the colorful and contrasting tanginess of our Cornucopia Antipasto. The crunchy garlic and baby corn contrasts perfectly with a tall dark porter beer with a rich and creamy head.

Preparation:

Pre-heat the oven to 450.

Arrange the chicken on a sheet pan that has sides at least 2 inches deep.

Toss the chicken pieces with the olive oil, fresh herbs, salt, pepper, hot pepper and cayenne.  Rub the mixture into each piece of chicken.

Scatter the pancetta and garlic around the pan.   Place the pan in the oven to roast.  Once the chicken begins to brown, about 25 minutes, drizzle the wine throughout the pan.   Continue roasting until the chicken browned completely to a nice golden brown (about 20 minutes).   Scatter the oil-cured olives around the pan and roast for another 20 minutes.   Allow to rest for 10 minutes before serving.  

** The pan juices are really what makes this dish, serves a drizzle of juice with each piece of chicken.