Anche le verdure cambiano: dal classicissimo trito di cipolla, sedano e carota, ampiamente utilizzato, alla sola cipolla. Il dissenso persiste quando si tratta di scegliere gli ingredienti: c'è chi preferisce i fagioli borlotti e chi i cannellini si può optare per quelli freschi o secchi, ma mai e poi mai usare quelli in scatola. Alcuni dicono la Campania, altri il Lazio e altri sono convinti che provenga dal Veneto, come il suo nome in dialetto, pasta e fasoi, dimostrerebbe. Mentre scrivo, buona parte dell'Italia è sotto forti piogge, e quale piatto migliore per scaldare il corpo (e l'anima) della classica pasta e fagioli – una delle ricette più amate della cucina italiana, che, per inciso, ha un ottimo valore nutrizionale.Įsistono diverse varianti regionali della pasta e fagioli e nessuno può dire con certezza da dove abbia avuto origine il piatto.
Whatever anyone decides to settle on, we can all agree on one thing: as Dean Martin sang, “When the stars make you drool, just like pasta fazool, that's amore.” In my region of Emilia-Romagna, we go with maltagliati, which literally means ‘badly cut’: it’s irregularly shaped flat egg pasta. People use all kinds of pasta, but the most common is short pasta, such as ditalini rigati. The variations don’t end there: even for pasta formats, there’s no universal consensus.
The way you prepare pasta e fagioli is also controversial, with some doing it quickly and without too much fuss, others painstakingly adding one ladle of broth at a time some pan fry the vegetables, others cooks vegetables and herbs in water. Finally, there are those who even add strips of bacon, ham, or pork rind. Then there are optional herbs, like rosemary, bay leaves, garlic. Vegetarians will go with a vegetable broth, meat lovers will opt for a meat broth, others will stick to water only. Then there’s the question of tomato: yes or no? You decide. Vegetables also vary: the classic ‘holy trinity’ of onion, celery and carrot is widely employed, but some only use onion. Similar quarreling happens when it comes to choice of ingredients: there are those who favor borlotti beans, and those who prefer cannellini beans you may opt for fresh or dried, but never, ever for the canned ones. Some say Campania, others Lazio, and others are convinced it comes from Veneto, as the dialect name of it, pasta e fasoi, would imply. There are several regional variations of pasta e fagioli, and no one can say for sure where the dish originated. As I write this, a good part of Italy is under heavy rains, and what better dish to warm the body (and the soul) than the classic pasta e fagioli – pasta and beans, a beloved recipe of Italian cuisine, which, incidentally, has excellent nutritional value.
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