"k0077"
(k0077-0) pasta e fagioli
il talismano (heavily modified)

the basic dish:
1/4
4
1
 c
clv
T
 olive oil
garlic, sliced
rosemary
 fry until garlic golden


1/2
 can
 anchovy fillets
 add and fry 'til dissolved
3
3
1
 c
oz
t
 broth
tomato paste
ground black pepper
 (1 T veggi or 3 boullion)
(1/2 can) add
bring to boil
1
 c
 ditalini
 add and cook al dente
2
 c
 ceci, cooked (1 can)
 add and heat

 -
 water as req
  • serve in bowls and top each with a little grated romano



"k0077"
(k0077-1) pasta e fagioli `` ` 1 c`` `` ` 1 c `` 1/2 c``
as made for 13 jam 2024 (2 batches) olive oil garlic, minced rosemary

2
2
 can
T
 anchovie fillets
ground black pepper
 add and fry a 'til dissolved

1/4
12
28 oz

c
oz


 veggie base
tomato paste
water

 stir to work out all the lumps
and add to the above


1
1
 lb
lb
 ceci
red beans
 cook then add
cook then add
1
 lb
 ditalini
 add and cook to al dente
water, as req
 add



"k0077"
(k0077-2) pasta e fagioli 5 x basic recipe (to serve 20): `` ` 1 c`` `` 20 clv `` ` 5 T``
as made for 13 jam 2024 (2 batches) olive oil garlic, sliced rosemary

3
2
 can
T
 anchovie fillets
ground black pepper
 add and fry a 'til dissolved

4
 qt
 broth
 add, veggie or chicken
18


 oz


 tomato paste (3 cans


 mix with some of the broth,
stir out the lumps, add, bring
to a simmer
5
 c
 ditalini
 (1 lb + 1 c) add, cook al dente
20

 c

ceci, cooked

 (2 lb + 1 c dry)
cook, then add
water, as req
 add



"k0077"
(k0077-3) ceci/pasta stew
ny-times 230619

1/4
4
1
1
1
-
 c
clv
c
T
t

 olive oil
garlic, sliced
onion, chopped
rosemary
red pepper, crushed
salt/pepper as req
 heat in dutch oven until
onion softened and just
beginning to color



28
1 1/2
1/2
 oz
c
c
diced tomatoes
ceci, cooked
ceci, smashed
 add


3
 c
 water
 add, bring to a boil
1
 c
 ditalini
 add, cook to al dente