Seafood Pasta And Bean Soup Pasta E Fagioli Ai Frutti Di Mare Recipes

TUSCAN BEAN AND PASTA SOUP (PASTA E FAGIOLI)

Steps:

• Cut the pancetta into small cubes and cook it in the olive oil in a large pot until just beginning to brown. Add the onion, the carrot, and the celery. Cook for a few minutes and add the garlic and rosemary. Stir in the minced pepperoncino at this point, if you like some spice.
• When the vegetables are soft and lightly browned, crush the tomatoes in a food processor and add them to the pot with their juices. Simmer for a few minutes and add the drained cooked beans. Allow to cook for 10 minutes, before adding the hot stock and the seasoning. When it comes to a boil, stir in the pasta.
• Continue cooking, squashing some of the beans against the side of the pot (so that they help thicken it the stock), until the pasta is fully cooked. Just before turning the heat off, swirl in 1 TBSP. of butter and the grated cheese.
• Let the soup sit for five minutes. Taste and adjust the seasoning. The more it sits, the past absorbs more liquid and the soup thickness. If necessary, stir in some hot water or stock to thin it out. Serve with a drizzle of your best olive oil.

PASTA AND BEANS: PASTA E FAGIOLI

Steps:

• Heat a deep pot over medium high heat and add oil and pancetta. Brown the pancetta bits lightly, and add herb stems, bay leaf, chopped vegetables, and garlic. Season vegetables with salt and pepper. Add beans, tomato sauce, water, and stock to pot and raise heat to high. Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente. Rosemary and thyme leaves will separate from stems as soup cooks. Remove herb stems and bay leaf from soup and place pot on table on a trivet. Let soup rest and begin to cool for a few minutes. Ladle soup into bowls and top with lots of grated cheese. Pass crusty bread for bowl mopping.

ZUPPA DI PESCE E FRUTTI DI MARE (MEDITERRANEAN SEAFOOD SOUP)

Steps:

• Cut cod into pieces, reserving any scraps. Peel and devein prawns, reserving any scraps.
• Place cod and prawn scraps, quartered onion, carrot, celery, salt, and pepper in a large saucepan; cover with water. Bring to a boil; reduce heat and simmer until fish stock is fragrant, 15 to 20 minutes. Strain and reserve fish stock.
• Heat olive oil in a saucepan over medium heat; cook and stir sliced onion, red chile pepper, and minced garlic until softened, 5 to 10 minutes. Pour in wine; cook for 5 minutes. Add tomatoes; bring to a boil. Add cod, prawns, clams, and mussels; pour in 1 cup fish stock. Simmer until fish is cooked through and clams and mussels have opened, 15 to 20 minutes.
• Toast bread in a toaster. Rub garlic halves on to 1 side of toasted bread.
• Place a piece of toasted bread in the bottom of each serving bowl. Ladle soup over toasted bread and top with parsley.

PASTA AND BEAN SOUP (PASTA E FAGIOLI)

Steps:

• Combine beans and water in an 8-quart heavy pot and soak, covered, 12 hours.
• Add vegetables and 1 tablespoon rosemary to pot and simmer, covered, until beans are tender, about 2 hours.
• Using a slotted spoon, set aside 1 heaping cup bean mixture, then reserve 2 cups cooking liquid separately.
• Force remaining soup through a food mill into a very large bowl.
• Cook pancetta in cleaned pot over moderate heat, stirring, until it begins to render its fat.
• Add remaining rosemary and cook, stirring, 15 seconds.
• Stir in puréed soup, reserved whole beans, salt, and pepper and bring to a simmer, stirring frequently and scraping bottom with a wooden spatula to keep soup from sticking to pot (thin with some of reserved bean liquid if necessary).
• Add pasta and simmer, stirring frequently, until pasta is cooked, about 12 minutes.
• Serve soup drizzled with olive oil.
• -This soup is best the day after it's made.
• Cool it uncovered, before chilling, covered, up to 4 days.
• -You can use a blender or food processor instead of a food mill to purée the soup, but pulse briefly.
• This soup should be textured and thick.
• Makes 4 quarts, serving 8 to 10.

BUCATINI AI FRUTTI DI MARE (SEAFOOD PASTA) RECIPE - (4.1/5)

Steps:

• Cook lobster in boiling water until tender, 12-15 minutes; chill. Remove and chop meat; chop shells. Heat ½ cup oil in an 8-qt. saucepan over medium-high heat; cook shells until golden, 7-8 minutes. Add chile flakes, half the garlic, the carrots, fennel, leek, and onion; cook until soft, 8-10 minutes. Add half the wine; cook until evaporated, 2-3 minutes. Add carrot juice, saffron, thyme, and 1½ cups water; simmer 10 minutes. Purée in a blender; strain sauce. Wipe pan clean; heat remaining oil over medium-high heat. Cook remaining garlic and wine, the clams, shrimp, squid, and tomatoes, covered, until shells open, 5-7 minutes. Add reserved lobster and sauce, the pasta, salt, and zest; cook 5 minutes. Garnish with parsley.

SEAFOOD, PASTA, AND BEAN SOUP (PASTA E FAGIOLI AI FRUTTI DI MARE

Steps:

• Place the mussels in cold water to cover for 30 minutes.
• Scrub them with a stiff brush and scrape off any barnacles or seaweed.
• Remove the beards by pulling them toward the narrow end of the shells.
• Discard any mussels with cracked shells or that do not shut tightly when tapped.
• Place the mussels in a large pot with 1/2 cup cold water.
• Cover the pot and bring to a simmer.
• Cook until the mussels open, about 5 minutes.
• With a slotted spoon, transfer the mussels to a bowl.
• Place the clams in the pot and cover the pan.
• Cook until the clams open, about 5 minutes.
• Remove the clams from the pot.
• Strain the liquid in the pot through a paper coffee filter into a bowl and reserve.
• With your fingers, remove the clams and mussels from the shells and place them in a bowl.
• Pour the oil into a large pot.
• Add the pancetta, onion, and garlic.
• Cook, stirring frequently, over medium heat until tender and golden, about 10 minutes.
• Add the beans, tomatoes, and calamari.
• Add the reserved juices from the shellfish.
• Bring to a simmer and cook 20 minutes.
• Stir in the seafood and cook until just cooked through, about 5 minutes.
• Meanwhile, bring a large pot of water to a boil.
• Add the pasta and salt to taste.
• Cook until tender.
• Drain the pasta and add it to the soup.
• Add a little of the pasta liquid if the soup seems too thick.
• Stir in the parsley.
• Serve hot, drizzled with extra-virgin olive oil.