Nana D. and Grandma Piccolo in the kitchen.

1960 – Me and Nana D. at her restaurant — Elsie’s Truck Stop in Corona.

Bon Appetite!

I’ve been missing my Nana lately–making her pasta fagioli is a way for me to feel closer to her.  Nana never used a recipe, it was all in her head.  So when she told me how to make this dish she didn’t talk in terms of cups, quarts or tablespoons.  “How much water?” I’d ask — she would hold up a pot — “this much”.  And so it would go.  I’ve tried to give you the best measurements possible,  but it’s totally acceptable to add a little more of this or that.  As it is, I added Pancetta– totally unacceptable in the old days– no one could afford it.  Don’t forget this was a “poor man’s” dish!  When my Nana was growing up — pasta and beans were a cheap way to fill up thirteen empty stomachs.  Today it’s considered gourmet — go figure.

Ingredients:  12 ounces dried Cranberry Beans (Whole Foods); 2 quarts of water; 4 ounces diced pancetta; 2 small stalks of celery with leaves, sliced thin; one handful of parsley, chopped; 5 cloves garlic, minced very small; 1/2 can tomato paste; 3 ounces of good olive oil + 1 Tablespoon; salt & pepper; one nice size cheese rind (Whole Foods sells just the rinds – freeze them to use whenever); 1/2 pound of Ditalini pasta

Wash and pick through beans.  Add beans to 2 quarts water and bring to a boil. Turn off flame and let beans soak for several hours.  (I usually do this first thing in the morning so I can start cooking around dinner time.)  In a large heavy pot (like LeCreuset) heat 1 tablespoon of olive oil and the pancetta — brown the pancetta. Add the garlic and stir just until fragrant.  Pour the beans and their water into the LeCreuset. Add the celery, the parsley, tomato paste, remainder of the olive oil, cheese rind, and salt and pepper to taste. Let simmer on low with the top on until beans are tender, stirring occasionally. When you are getting ready to serve your dinner cook your pasta in well-salted boiling water.  When the pasta is al dente, drain and add pasta to the soup.  Use you judgement here — do you like it thick or soupy?  Don’t add the pasta till you are ready to bring your dinner to the table or it will soak up all the juice. Remove the cheese rind before serving.

I hope you enjoy this comfort food from my childhood, and please remember my Nana D. whenever you make her Pasta Fagioli!