Home cook reveals recipe for her mouthwatering authentic Italian pasta dish – including top secret tips from her nonna
- Popular Instagram foodie Ayeh Far has revealed how to make authentic Italian
- The rustic dish can be made vegan by removing the Parmesan cheese
- Known as farm food, this simple dish uses ingredients found in most cuisines
A home cook has revealed her secret recipe for a traditional Italian pasta dish that she says is perfect for cozy evenings.
Sydney foodie Ayeh Far, who posts online as Cooking with Ayehu, shared the pasta fazole recipe on Instagram.
The healthy pasta dish is close to Ayeh’s heart, as her grandmother prepared it for her as a child.
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A home cook has revealed her secret recipe for a traditional Italian pasta dish that’s perfect for chilly nights in
“Nonna gave me some tips on how she would always make it, so I added these to my recipe to make the perfect dish,” she captioned her post.
The recipe calls for canned beans, garlic, nutmeg, pasta, and tomato paste.
As well as the crust of Parmesan cheese, potato, onion, carrot, vegetable stock and bay leaves.
It can be made ‘vegan’ by omitting the Parmesan cheese.
“This is known as farm food, so it’s made from stuff in everyone’s kitchen,” she said.
“It’s a great meal to make if you haven’t been shopping,” she said, also revealing that it’s all cooked in one pan, which makes cleanup easier.
The pasta dish takes 35 minutes to make and requires the carrot, onion, and celery to be cut into small cubes to form the base of the dish.
Sydney foodie Ayeh Far, who posts online as Cooking with Ayeh, recently shared the pasta fazole recipe on Instagram – she’s pictured here adding bay leaves to the pot
The healthy pasta dish is close to Ayeh’s heart, as her grandmother used to prepare it for her when she was a child – but the young cook has made her own adaptations over the years, including using tomato paste instead of canned tomatoes. or pasta sauce
How can I make Ayeh’s pasta fazol?
Fagioli beans (You can also substitute cannellini beans or red kidney beans.)
In general, pasta, short pasta or pastina is used.
Onion, Carrots, Celery make up your soffritto, the base of the soup
Vegetable stock (you can use chicken stock if you like)
Parmigiano Reggiano crust
Time required: 35 minutes
1 – Prepare baked
Cut the onion, carrot and celery into small cubes to make a soffritto. Fry with olive oil in a pan over medium heat with bay leaves and a pinch of salt.
After a few minutes, add chopped garlic and mix together. Then add 3 tablespoons of concentrated tomato paste and fry for 3-5 minutes.
2 – Add stock and let it simmer
Add vegetable stock and water, season with salt and pepper.
Cut the potato into small cubes and add to the pan along with nutmeg and simmer with the lid on the pan over medium heat for 10-15 minutes.
3 – Save mixture and add pasta
When the vegetables are cooked, remove a cup of the mixture from the pan and save it for now.
Add the pasta, a pinch of salt and cook with the lid on.
4 – Make creamy sauce
Drain a can of beans and add about a quarter of the beans to the reserved mixture on the side. When the mixture has cooled, blend it in a blender to a creamy sauce.
When the pasta is half cooked, add the beans and creamy sauce to the pan and cook together for a few minutes
5 – Serve
Add to a bowl and garnish with some chopped parsley and freshly grated Parmesan cheese.
Source: Cooking with Ayehu
Once these are soft, the tomato paste is added and it should be kept for five minutes.
The vegetable or chicken stock then goes in, along with the nutmeg and potato and is allowed to simmer for 10-15 minutes, Ayeh revealed.
The Parmesan crust is added last to make the sauce creamy. It is removed before it is served.
The blended beans help thicken the sauce and are the unsung heroes of the dish
Ayeh likes to use pasta shells because each piece ‘scoops up’ a bit of the delicious sauce
The young foodie’s rustic recipe quickly went viral and has been viewed more than 70k times.
Her fans were impressed by the authentic recipe and begged her for more similar recipes in the future.