Yara's Pasta e Fagioli

YARA'S PASTA E FAGIOLI 

Serves 10

2 qt chicken broth 

1 carrot

1 celery stick

1/2 red onion

1 scallot

1 ramo di rosmarino

1 garlic clove

4 strips of bacon

2 cups of beans presoaked overnight--Preferably Cranberry beans if not get pinto. (try Goya Roman beans in cans if not using pressure cooker or instant pot)

4 whole pealed tomatoes

Tomato paste

1 small potato peeled

Friggere il bacon fino a restare colorata

Trittare tutti le verdure finemente

Soffriggere le verdure nel grasso del bacon a fuoco basso, aggiungere conserva e 4-lramo non molto grande di rosmarino.

Chiudere e cuocere in instant pot per 30 mins- beans

Aggiustare il sale

Aggiungere spaghetti spezzarti e cotti a parte

Fry the bacon until it remains colored

Finely chop all the vegetables

Sautee the vegetables in the fat of the bacon plus olive oil if needed over low heat. 

Add whole tomatoes and mash into veggies. Then add chopped bacon. 

Add two cups beans (if not in instant pot then pressure cooker) maybe less than what you soaked. 

Add potatoes 

Add the small sprig rosemary.

Add broth 

Close and cook in instant pot for 30 mins-beans

Adjust the salt

Add pasta after cooking separately

(This is also the base for ragu)

Broth 

16 legs chicken  with bone and skin 

Soak 15 mins covered in water and 1/2 cup vinegar 

Drain soak water 

Put in instant pot full to max add 2 carrots, 1 big stalk celery, 1/2 small onion , one tablespoon tomato paste, add 1 T salt close instant pot. Cook broth in instant pot for four hour setting or less. If too watery when done sautéed instant pot mode until boiling and cloudy so it will start reducing. 

PIADINA with cornmeal is the PASTA

100g medium ground cornmeal

100 g all purpose flour 

Dash salt 

Slowly add +\-0.5 cups water as you knead on the table Iike regular pasta method.