Comments on: Pasta Fazool

By: Pasta Fagioli or Pasta Fazool? « The Literate Chef

Pasta Fagioli or Pasta Fazool? « The Literate Chef — Mon, 18 Apr 2011 18:18:16 +0000

[...] But our disappointment quickly turned to serendipity, as we discovered a tiny, unassuming treasure just down the alley from La Furatola. We had walked right past it earlier but failed to take notice, as we were so focused on finding La Furatola. When we walked through the door of Enoteca Osteria – Sandro and inhaled the aromas emanating from the kitchen, we wondered if it would be a suitable place for lunch. Any hesitation we might have felt was quickly removed by Sandro’s warm welcoming smile. He asked if we would like to sit in the back courtyard, which we welcomed since it was a beautiful sunny, blue sky day. I asked him what smelled so good; he said it was his Pasta Fagioli, which may be known more familiarly as Pasta Fazool! [...]

By: L Powers

L Powers — Thu, 11 Nov 2010 00:28:00 +0000

I love this recipe and make it all the time.
One bone of contention, though: The vegetables in soffritto and mirepoix undergo caramelization, not the Maillard reaction.

By: Jake

Jake — Sat, 09 May 2009 01:09:32 +0000

Great dish Marc -
I made a few modifications (doesn’t one always?) and it turned out great. Had the whole family singing for this one

By: Jake

Jake — Sat, 09 May 2009 01:09:00 +0000

Great dish Marc -
I made a few modifications (doesn’t one always?) and it turned out great. Had the whole family singing for this one

By: Peter

Peter — Thu, 02 Apr 2009 09:53:29 +0000

Marc, a good rib-sticking dish…very hearty indeed. Some homemade bread and a Chianti is all I need here.

By: Peter

Peter — Thu, 02 Apr 2009 09:53:00 +0000

Marc, a good rib-sticking dish…very hearty indeed. Some homemade bread and a Chianti is all I need here.

By: Not Eating Out in New York » Reason for Not Eating Out #30: This Is Why You’re Not Fat

Wed, 01 Apr 2009 05:37:07 +0000

[...] pasta fazool [...]

By: Andreas

Andreas — Mon, 30 Mar 2009 19:57:39 +0000

Great post and beautifull pictures. I can tell you it makes me drool right now.

By: Andreas

Andreas — Mon, 30 Mar 2009 19:57:00 +0000

Great post and beautifull pictures. I can tell you it makes me drool right now.

By: Zabeena

Zabeena — Mon, 30 Mar 2009 16:42:55 +0000

Looks and sounds great! Thanks for all the explanations, too!!Greatly appreciated.

By: Zabeena

Zabeena — Mon, 30 Mar 2009 16:42:00 +0000

Looks and sounds great! Thanks for all the explanations, too!!Greatly appreciated.

By: Kevin

Kevin — Mon, 30 Mar 2009 16:33:11 +0000

That looks tasty!

By: Kevin

Kevin — Mon, 30 Mar 2009 16:33:00 +0000

That looks tasty!

By: marc

marc — Mon, 30 Mar 2009 16:17:08 +0000

You should be able to get 6 small portions out of this (it’s heavy so you don’t need a ton). It’s easily doubled though and it should freeze well if you have leftovers.

By: marc

marc — Mon, 30 Mar 2009 16:17:00 +0000

You should be able to get 6 small portions out of this (it’s heavy so you don’t need a ton). It’s easily doubled though and it should freeze well if you have leftovers.