RESERVE A TABLE APPLY FOR JOB

RECIPE: PASTA FAGIOLO

INGREDIENTS

  • 1 Tablespoon butter
  • 1 Tablespoon extra virgin olive oil
  • 2 Ounces pancetta, small dice
  • 2 Medium carrots, small dice
  • 2 Celery stalks, small dice
  • 1 Onion, small dice
  • 6 Garlic cloves, minced
  • ½ Tablespoon chili flakes
  • 6 Sprigs parsley leaves, minced
  • 1 Sprig rosemary leaves, minced
  • 2 Sprig thyme leaves, minced
  • 1 Bay leaf
  • 6 Ounces Stancato’s Pinot Grigio
  • 14 Ounces Stancato’s Premier sauce
  • 1 Parmiggiano rind – 2 oz
  • 14 Ounces chicken stock
  • 3 Ounces small pasta shells
  • 19 Ounces can cannellini beans
  • ½ Small head escarole
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DIRECTIONS

  1. Heat medium pot over medium heat. Add olive oil and butter.
  2. Sweat pancetta until most of the fat is rendered.
  3. Add carrot and celery.
  4. Once tender, add onion and sweat until translucent.
  5. Add garlic and herbs.
  6. Once all vegetables caramelize, deglaze with wine and reduce for about 5 minutes.
  7. Add Premier sauce and chicken stock. Bring to a simmer and add pasta.
  8. Cook about 15-20 minutes until pasta is cooked through.
  9. Add escarole and cook another minute.
  10. Remove parmiggiano rind and bay leaf.
  11. Garnish with grated parmiggiano and a drizzle of olive oil.
  12. Enjoy!