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Pasta e fagioli

Yield: 4 servings

Ingredients:

• 1/2 lb Dried kidney beans 5 tb Olive oil
• 2 oz Pancetta; chopped 6 c Water
• 1 Bay leaf 1/2 tb Fresh thyme
• 1 Garlic clove 1 tb Fresh rosemary sprigs
• 6 Fresh Sage Leaves - finely chopped
• 2 Celery stalks; chopped Salt
• 2 md Onions; chopped Pepper freshly ground
• 2 md Carrots; chopped 1/4 lb Fresh tagliatelle

Instructions:

SOAK THE BEANS OVERNIGHT in cold water. Drain beans and place in a casserole and cover with water. Place in a preheated oven at 250F. Add bay leaf whole garlic sage and 1 tablespoon olive oil. Cover and bake for 1 1/2 hours. Saute in a large saucepan pancetta carrot celery onion in 4 heated tablespoons of oil. Pour in 6 cups of water reduce heat and simmer for 1 hour. In the meantime remove the sage and bay leaf and puree half of the beans. Add these and the whole beans with their liquid to the saucepan. Bring to a boil and add the tagliatelle and when cooked sprinkle in the rosemary and thyme and taste for seasoning of salt and pepper. NATHALIE DUPREE PRODIGY GUEST CHEFS COOKBOOK

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