Step 1: Brown sausage in a large soup pot over medium heat. One of my favorite winter comfort foods.) Tuscan White Bean Soup (So creamy and garlicky rich - though not high calorie.Ribollita (The name literally translates to 'reboiled' - this soup changes with the season and is a wonderful way to enjoy leftovers.).Pappa al Pomodoro (Tuscan tomato and bread soup that's thick like porridge and great at any temperature.).But the one I'm sharing with you today is my very favorite, a medley of so many flavors and textures that I love, bubbling together in one hearty and delicious soup. We tried several versions of this soup to arrive at just the right combination of flavors and textures for our tastes, including Marcella Hazan's version from her famed book, Essentials of Italian Cooking, that calls for finishing the soup with butter instead of olive oil. Though the soup varies by region in Italy, the fundamentals are the same: olive oil, garlic, vegetables, pasta, beans and flavorful broth that can be made with or without meat. Like Pasta e Fagioli for example which, in Italian, means simply "pasta and beans," a modest name for a magnificent soup. To represent dishes with tastes that transcend their humble components. Maybe the word 'peasant' began as a way to separate the haves from the have-nots in conversation, but now is more likely to symbolize ingenuity and conjure comforting sensations like the smell of homemade bread baking or a pot of hearty soup bubbling on the stove. After trying several variations, I’ve settled on the Pasta Fagioli recipe that’s perfect for us: a mix of two broths, cannellini beans, sweet Italian sausage, short pasta and broccoli rabe ( rapini or lacinato kale) to make it a meal.ĭo you perk up at the phrase, ‘peasant dish’? I do. With over 1.1 Million Subscribers to his C hef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.Pasta e Fagioli soup began in Italy as a simple dish made with inexpensive ingredients, as so many of the country’s most delicious dishes are. Jean-Pierre was also a popular TV personality, having hosted National Public Television series like " Incredible Cuisine” and " Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live." In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure." Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating. Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve.
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