Carla Makes Pasta e Fagioli From the Test Kitchen
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Date: 2019-10-25
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Comments and reviews: 10
evelyn baron
I adored this video; the last thing said was everything; just to remember the soup my mom made; which is indeed everything. My Dad lived in Rome for 10 yrs but was born in Serbia in 1908 and loved to cook. By contrast, my mom was a Berliner jew who escaped the holocaust by inches and they met and married in Toronto Canada and cooking was huge. What I learned is how universal some recipes are but yet so intensely personal. Pasoulj is Serbia's national dish; lamb shank sometimes instead of ham hock, lots of paprika and the sofrito would substitute bell peppers for carrots, as happens in Creole cooking in New Orleans. you can see where I'm going here. Its basis is the same as here but native ingredients take over and somehow it becomes something different. An absolutely brilliant video.
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I adored this video; the last thing said was everything; just to remember the soup my mom made; which is indeed everything. My Dad lived in Rome for 10 yrs but was born in Serbia in 1908 and loved to cook. By contrast, my mom was a Berliner jew who escaped the holocaust by inches and they met and married in Toronto Canada and cooking was huge. What I learned is how universal some recipes are but yet so intensely personal. Pasoulj is Serbia's national dish; lamb shank sometimes instead of ham hock, lots of paprika and the sofrito would substitute bell peppers for carrots, as happens in Creole cooking in New Orleans. you can see where I'm going here. Its basis is the same as here but native ingredients take over and somehow it becomes something different. An absolutely brilliant video.
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George Semel
That is a kind of soup I could really go for on a crisp fall October day, The older I get the less I want to eat the same old same old poorly cooked food. While three hours might seem like a long time, it's really not. My big question how is this the next day? Since I live alone, I could not eat that much in one sitting. I never thought for the life of me that I would even like Kale, yet in a lot of the soups I have come to really like, it's in there, so go figure. Back in the day, I thought it was a joke vegetable from Cheers, vile weed if you will, it's not.
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That is a kind of soup I could really go for on a crisp fall October day, The older I get the less I want to eat the same old same old poorly cooked food. While three hours might seem like a long time, it's really not. My big question how is this the next day? Since I live alone, I could not eat that much in one sitting. I never thought for the life of me that I would even like Kale, yet in a lot of the soups I have come to really like, it's in there, so go figure. Back in the day, I thought it was a joke vegetable from Cheers, vile weed if you will, it's not.
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Elizabeth Shaw
When I don't want to use meat I use Liquid Smoke very lightly You can get it in Hickory apple wood cherry wood all of those flavorful Woods that give a different flavor to each Liquid Smoke bottle. I will have to do that with my pea soup because I don't have any ham hocks or ham in the house and I have never tried bacon. Has anybody ever put bacon in their split pea soup and liked it really well?
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When I don't want to use meat I use Liquid Smoke very lightly You can get it in Hickory apple wood cherry wood all of those flavorful Woods that give a different flavor to each Liquid Smoke bottle. I will have to do that with my pea soup because I don't have any ham hocks or ham in the house and I have never tried bacon. Has anybody ever put bacon in their split pea soup and liked it really well?
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Maria Cristina
I love pasta e fagioli We do it quite often at my house and in Rome in genera and I think your version is something to try We never put kale in it, by the way, it's more a ribbolita thing to do, but it seams like a good idea. An advice: cook the pasta inside the soup, it will taste so much better and you're using only one pot. PS: the parmigiano crust is soooooo good to eat Don't trow it away
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I love pasta e fagioli We do it quite often at my house and in Rome in genera and I think your version is something to try We never put kale in it, by the way, it's more a ribbolita thing to do, but it seams like a good idea. An advice: cook the pasta inside the soup, it will taste so much better and you're using only one pot. PS: the parmigiano crust is soooooo good to eat Don't trow it away
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Food Cook Share
The recipe looks amazing I don't want to be a negative Nelly but for the sake of accuracy parmigiano reggiano, grana padano and pecorino romano cannot be vegetarian as they have to use animal rennet to qualify under Italy's DOP to be legally call those names and branded on the rind. Vegetable-based rennet cheeses with similar flavour are available but will not be branded with these names.
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The recipe looks amazing I don't want to be a negative Nelly but for the sake of accuracy parmigiano reggiano, grana padano and pecorino romano cannot be vegetarian as they have to use animal rennet to qualify under Italy's DOP to be legally call those names and branded on the rind. Vegetable-based rennet cheeses with similar flavour are available but will not be branded with these names.
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Kristin Wright
I beg to differ with you on not eating the parmesan rind. I save mine and then chop them into bite sized pieces when I do minestrone. Chewy and delicious. Also I learned the hard way to not put pasta into the soup. I put pasta in the bowl and ladle the soup in. That was if there are leftovers (and in my household that is always true of soup) the pasta doesn't get soggy.
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I beg to differ with you on not eating the parmesan rind. I save mine and then chop them into bite sized pieces when I do minestrone. Chewy and delicious. Also I learned the hard way to not put pasta into the soup. I put pasta in the bowl and ladle the soup in. That was if there are leftovers (and in my household that is always true of soup) the pasta doesn't get soggy.
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Dragmire800
Carla said that you should use a Parmesan rind especially if you are vegetarian and not using the ham hockBut Parmesan is a non vegetarian cheese. It contains animal rennet. There are vegetarian variations of Parmesan, but it cannot legally be called Parmesan unless it conforms to the traditional methods of creation, which require animal rennet
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Carla said that you should use a Parmesan rind especially if you are vegetarian and not using the ham hockBut Parmesan is a non vegetarian cheese. It contains animal rennet. There are vegetarian variations of Parmesan, but it cannot legally be called Parmesan unless it conforms to the traditional methods of creation, which require animal rennet
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Mary .Mary
I made this soup a few months back sans the ham and it still came out delicious. I had turnip greens and used barley since I made a huge batch to have over several days and didn't want the pasta to be gummy. Absolutely delicious. Made almost my entire 6. 5 liter Dutch oven, eaten over a week and each time it blew me away Thank you Carla
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I made this soup a few months back sans the ham and it still came out delicious. I had turnip greens and used barley since I made a huge batch to have over several days and didn't want the pasta to be gummy. Absolutely delicious. Made almost my entire 6. 5 liter Dutch oven, eaten over a week and each time it blew me away Thank you Carla
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James Dooling
I worked for many years as a cook for a very plump family of billionaires. Those days are over, but I can tell you this, I wish these BA videos were around back then. It would have served me well. They loved my cooking, and I have had a BA subscription since I was 11, but YouTube could have upped my game. Cheers
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I worked for many years as a cook for a very plump family of billionaires. Those days are over, but I can tell you this, I wish these BA videos were around back then. It would have served me well. They loved my cooking, and I have had a BA subscription since I was 11, but YouTube could have upped my game. Cheers
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Ali Meets World
I have cooked this recipe about 20 times now and LOVE it. I have made it vegan but subbing the ham hock with vegan butter and dropping the parm rinds. I had a little more beans, tomatos, and carrot to make it more flavorful. Annnd i use just water instead of chicken broth and IM TELLIN YOU, its delish: )
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I have cooked this recipe about 20 times now and LOVE it. I have made it vegan but subbing the ham hock with vegan butter and dropping the parm rinds. I had a little more beans, tomatos, and carrot to make it more flavorful. Annnd i use just water instead of chicken broth and IM TELLIN YOU, its delish: )
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