Wednesday, February 24, 2010

Pasta Fagoli Recipe

This is the Pasta Fagoli recipe I cooked in the Carico Ultra Cooker, it was excellent:

1-1/2 cups dried white cannellini beans, soaked overnight or pressure-soaked
3 tablespoons olive oil
2 stalks celery, chopped
1 large onion, chopped
1 carrot, chopped
4 ounces pancetta or prosciutto, finely chopped
1 tablespoon chopped garlic
1 tablespoon chopped rosemary
1 teaspoon dried basil
1/4 teaspoon red pepper flakes
1 (14-ounce) can plum tomatoes, chopped
3 cups chicken broth
1-1/2 cups penne or small rotini,
salt and pepper to taste

For more information about Carico's Ultra Cooker, click here.

In Carico’s Ultra Cooker on “browning function”, without the lid heat olive oil. Sauté celery, onion, carrot, pancetta, and garlic until onions begin to brown. Stir in beans, herbs, tomatoes, and broth. Lock the Carico Ultra Cooker lid and select the “soup function” and cook. Allow pressure to drop naturally.

Once pressure drops on its own accord, check beans. If not yet soft, return pot to full pressure and cook for 1-2 minutes more, allowing pressure to again drop naturally. Remove Carico’s Ultra Cooker lid and stir in pasta. Simmer, uncovered, for 5-7 minutes or until pasta is tender. Serve up individual portions. Drizzle olive oil atop and garnish with a sprig of rosemary and freshly grated Parmesan cheese.

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