San Giuanniello Pasta From Bari Food

GIULIANO BUGIALLI'S SPAGHETTI CON BROCCOLI (SPAGHETTI WITH BROCCOLI)

Giuliano Bugialli's Spaghetti con Broccoli (Spaghetti with broccoli) image

Provided by Nancy Harmon Jenkins

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

Coarse-grained salt
1 bunch fresh broccoli
1 pound spaghetti or linguine
5 whole anchovies in salt, or 10 fillets in oil, drained
3/4 cup extravirgin olive oil
Pinch of red pepper flakes
Freshly ground black pepper to taste

Steps:

Remove and discard large tough stems from broccoli and cut the remainder into thick julienne strips, about 1 1/2 inches long and 1/4 to 1/2 inch thick. Soak the pieces in a bowl of cold water for about 30 minutes.
Bring 4 quarts water to the boil. Add salt to taste. Add broccoli pieces to boiling water and cook for about 5 minutes. Drain broccoli, saving the cooking water. Place broccoli in a large warmed serving dish and set aside, covered, in a warm place.
Bring the broccoli water back to a boil, add pasta and stir with a long- handled wooden fork or spoon to separate pasta and bring water rapidly back to the boil. Cover and cook pasta until done.
While pasta is cooking, prepare the sauce. If using salted anchovies, fillet them and wash well, draining on paper towels. Heat olive oil in a heavy enamel or aluminum saucepan over low heat. When the oil is hot, remove the pan from the heat and quickly add the filleted anchovies and the red pepper flakes. Use a fork to mash them into the oil until amalgamated.
Drain pasta and place in serving dish on top of the broccoli. Pour the anchovy sauce over the pasta. Sprinkle with freshly ground black pepper and toss gently but very well. Serve immediately.

Nutrition Facts : @context http, Calories 562, UnsaturatedFat 23 grams, Carbohydrate 64 grams, Fat 29 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 483 milligrams, Sugar 4 grams

PASTA E FAGIOLI A LA CHEZ IVANO

Pasta e Fagioli a la Chez Ivano image

I have been preparing this magnificent pasta and bean soup, unchanged for over 30 years, and confess that of the very many Pasta e Fagioli I have tasted none even came close to a reasonable comparison to this superb dish Italiano. Garnish with grated Parmesan cheese if desired. Makes many servings and is excellent the next day. Should the soup become too thick it may be thinned with broth. Have many Chicago hard rolls, red wine, baguettes or garlic bread on hand. BUON APPETITO!

Provided by Ivan O. Teeter

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 3h

Yield 20

Number Of Ingredients 15

Ingredients

3 pounds lean ground beef
½ cup olive oil
4 cups chopped onion
2 cups chopped celery
2 (4.5 ounce) jars bottled minced garlic
1 teaspoon coarsely ground black pepper
8 (14 ounce) cans beef broth
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
2 ½ teaspoons dried thyme
2 ½ teaspoons dried basil
2 ½ teaspoons dried oregano
2 tablespoons dried parsley
2 cups ditalini pasta
2 (15 ounce) cans kidney beans, drained and rinsed

Steps:

In a large pot over medium heat, cook beef until no longer pink. Drain and set aside.
In the same pot, heat the olive oil. Cook onion, celery, garlic and black pepper until vegetables are tender, 10 minutes. Stir in beef broth, crushed tomatoes and tomato paste. Season with thyme, basil, oregano and parsley. Cover, reduce heat and simmer 1 hour. (At this point, you may put the pot on a back burner to keep warm and continue with the next steps about 1 hour prior to serving, if you wish.)
Stir in the beef and simmer 15 minutes. Stir in the pasta and cook until al dente, 8 to 10 minutes. Stir in the beans and heat through, 10 to 15 minutes.

Nutrition Facts : Calories 322.4 calories, Carbohydrate 27.1 g, Cholesterol 44.6 mg, Fat 14.9 g, Fiber 6.1 g, Protein 20.6 g, SaturatedFat 4.3 g, Sodium 782.9 mg, Sugar 3.1 g

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