Pasta e fasule con Patrizia

I couldn’t wait for my recent trip to New York. With over 8 million people in New York I knew that I could expect some great chow and that’s exactly what I got. NYC is a repository of cuisines from around the globe and a place to find some compelling adaptations that have flown in from everywhere. New York simply manages to bring dishes from all over the world and make them their own. I want to share with you a few of my favorite experiences; our first stop in New York was Katz’s Deli and I was prepared, I wore my stretchy leggings with an elasticized waste for good reason. This NYC institution does Jewish comfort food so right. Most of the dishes have roots in Eastern Europe, but today New York manages to make these dishes their own. Eating heaving pastrami on rye, usually served with crunchy pickles is out of this world. The following day we knew we had to get to Russ and Daughters who continue to provide the tastes and traditions of a true New York experience. We took a number as we walked in. After waiting an hour and a half to order our bagel and lox, with a generous schmear of cream cheese I was ready to walk across the Brooklyn bridge. The best bagel sandwich I have ever had. Eating our way through New York was not a problem at all because we walked our way through this incredible City. Up and down; in and out, of sub way stations. Let’s just say my step counter stopped counting. Of course I could not go to New York without heading to Little Italy. There were creamy cannoli and fresh ravioli in most of the shops and delis on Mulberry Street. In addition to numerous upscale specialty shops, scattered throughout the City there are incredible food markets, both indoor and out. On a walking food tour through Brooklyn, we learned, about Smogasburg. We were told to head to the Williamsburg waterfront the following day and to go with empty stomachs. So we heeded that advice and off we went. Sure glad we did! The market offered over 75 stalls selling both traditional and exotic dishes. My favorite find was the Venetian Sandwich called the Tramezzino. The Tramezzino is a usually triangular sandwich constructed from two slices of soft white bread, with the crusts removed and filled with a variety of things. My favorite was filled with 24 months aged Prosciutto Crudo di Parma, Farmers Market tomatoes, fresh mozzarella, balsamic glaze from Modena, oregano and black pepper. You know I am waiting for the right occasion to give these a try and make them on my own. I could continue writing about NYC but it’s time to get started on some dinner. With autumn now upon us I want you to keep your tummies warm and satisfied with a big bowl of Pasta è Faggioli. This is a flavorful and hearty combination of tomatoes, white beans, and pasta … complete with a rosemary olive oil drizzle on top. The rosemary olive oil puts this yummy soup over-the-top with flavor. For the oil drizzle, simply heat some extra virgin olive oil in a pan, toss in chopped fresh rosemary, and let the two steep together while the soup cooks.
Buon Appetito!
Ingredients
2 T. extra virgin olive oil and onion, finely chopped, 3 garlic cloves minced, 2 (15 oz.) cans Cannelini beans {white kidney beans} drained & rinsed, 2 (14.5 oz.) cans diced tomatoes, 3 c. chicken broth {or vegetable broth}, 2 c. Water, 1 tsp. Salt, 1/4 tsp. black pepper, 1 c. small pasta {such as tiny shells, 3 T. extra-virgin olive oil, 1 T. chopped fresh rosemary.
Method
Heat 2 tablespoons olive oil in a large soup pot over medium-low heat. Add onion and garlic; sauté slowly, stirring occasionally, until onion is tender, about 10 minutes. Add tomatoes, beans, chicken broth, water, salt, and pepper. Bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Meanwhile, in a small saucepan heat the 3 tablespoons olive oil over medium heat. Add chopped rosemary and immediately remove pan from the heat. Let rosemary steep in the olive oil until soup is ready to be served. Once the soup has simmered for 30 minutes, add pasta and continue to simmer until pasta is tender. Spoon soup into bowls and drizzle each bowl with a bit of rosemary olive oil.

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