PASTA & BEANS - Pasta e Fagioli

This is the classic soup of pasta and beans from Southern Italy, especially popular in Napoli and the Amalfi coast.  Don't be a fool...eat pasta fazool!  It is truly amore!

If you can't find pancetta, you can use a couple of strips of unflavored bacon.

2 oz pancetta, diced 

2 T olive oil
1 medium onion, diced
2 cloves garlic, minced
½ t red pepper flakes
½ cup dry white wine
2 T tomato paste
2 quarts chicken stock
1 sprig fresh thyme
1 bay leaf
1 (3-inch) piece Parmigiano-Reggiano cheese rind 
2 (14 oz) cans cannellini beans with liquid
Salt and freshly ground black pepper
1 cup ditalini or ditali pasta
Extra-virgin olive oil, for drizzling
Freshly grated Parmigiano-Reggiano cheese

In a large pot or Dutch oven, fry the pancetta over medium heat until golden.
Add the oil to the pot and sauté the onion until soft and translucent, about 10 minutes. 

Add the garlic and red pepper flakes and sauté another minute.
Add wine and simmer 3 minutes.
Add tomato paste, chicken stock, sprig of thyme, bay leaf, and cheese rind.
Simmer 20 minutes. 
Add beans and simmer 10 more minutes.
Remove the sprig of thyme, bay leaf, and cheese rind; season to taste with salt and 

pepper. 
Add pasta and simmer another 5 to 6 minutes.

Serve with a drizzle of extra-virgin olive oil and some grated Parmigiano cheese. 

Serves 4 to 6 

SHREDDED BEEF SANDWICHES WITH CARAMELIZED ONIONS & PEPERONCINI

This sandwich makes a delicious dinner accompanied with a salad or soup. There is enough left over for another couple of dinners or lunches. The entire house had the amazing aroma of that chuck roast slowly cooking in my oven for hours.  You can use a slow-cooker, but brown the meat first.

2 T avocado or olive oil, divided

2 large yellow onions, cut in half and sliced

3 ½ to 4 lb chuck or rump roast trimmed of excess fat

Sea salt and freshly ground black pepper

4 cups beef broth

1 T roasted beef base (in an 8-oz jar)

2 fresh rosemary sprigs

1 T fresh oregano sprigs or freeze-dried

4 cloves garlic, cut in half

Provolone cheese, sliced

Golden peperoncini in a jar with juice

Buttered and toasted Italian hoagie rolls

In a large Dutch oven or heavy pot, heat one tablespoon of the oil over medium heat and sauté the onions, for about 15 minutes until caramelized; stirring often.

Remove and set aside on the counter in a bowl and cover.

Season the roast on both sides with salt and pepper.

To the same pot, add the other tablespoon of oil and brown the roast on both sides.

When brown, add the beef broth, beef roasted beef base, rosemary, oregano, garlic, and juice from the ½ the jar of peperoncini.

Cover with a lid and bake in a 275 degree F oven for 6 hours.

Remove from oven and carefully transfer roast to a cutting board and let cool a few minutes..

While roast is cooling, pour the beef broth from the pot through a fine mesh strainer into a saucepan. Keep warm on the stove.

Using two forks, shred the beef completely and place in a medium saucepan and keep warm on the stove. Discard any fat that may be on the roast.

To Assemble

Place a generous amount of shredded beef on the bottoms of the toasted rolls.

Add some of the caramelized onions.

Top with cheese and place under a broiler for just a couple of minutes; long enough to melt the cheese.

Top with a few peperoncini, trimmed of stems.

Serve with individual small bowls of the beef juice for dipping the sandwiches.

Makes 6 to 8 sandwiches

LOBSTER FRA DIAVOLO OVER FETTUCCINE

It is rare to find this lobster dish in a restaurant that is affordable and chock full of lobster.

It was $23.00 for two large lobster tails and the canned tomatoes and fettuccine, I had in my pantry.  My husband was a happy man last night!

2 frozen lobster tails, thawed

3 T olive oil, divided

½ t sea salt

½ to 1 t red pepper flakes (depending upon how spicy you like it)

¼ t fine ground black pepper

½ medium yellow onion, diced

2 cloves garlic, finely sliced or minced

½ t dried oregano (I used freeze-dried)

½ t dried basil (I used freeze-dried)

½ cup dry white wine

2 cups crushed Italian tomatoes, preferably San Marzano

Sea salt and freshly ground black pepper

½ lb fettuccine

2 T chopped Italian parsley

Extra-virgin olive oil, for drizzling

In a large skillet, add 2 cups cold water.

Bring to a boil and add 1 t sea salt.

Add lobster tails, cover with a lid and simmer 6 to 7 minutes.

Remove from skillet with tongs, and set aside to cool.

Save about ½ cup of the lobster cooking water and set aside.

In the same skillet, over medium heat, add 2 tablespoon of the olive oil, and cook the onion until translucent, about 3 to 4 minutes.  

Add the garlic, oregano, and basil and cook another minute.

Add the wine and crushed tomatoes and simmer over low heat for 15 to 18 minutes, until sauce slightly thickens.

Season to taste with salt and pepper.

Meanwhile, cook fettuccine in boiling salted water, until al dente, about 7 to 8 minutes.

Remove lobster meat from shells and chop into large pieces.

Add lobster and brandy or cognac to sauce and heat through. . .don't overcook.

Drain pasta and place back into the pan where you cooked the paste.

Add a ladle full of sauce to pasta and mix to combine.

Divide pasta between two warm pasta bowls.

Add some sauce with the lobster.

Drizzle with a little extra-virgin olive oil.

Garnish with parsley and serve.

Serves 2