Subj : Re: Couscous
To   : Ruth Haffly
From : Dave Drum
Date : Mon Jan 15 2024 06:45:18

-=> Ruth Haffly wrote to Dave Drum <=-

 DD> Couscous is *not* a grain. It's pasta. To wit: Couscous is a type of
 DD> pasta made from durum wheat semolina, or a popular North African

 RH> True, I had turned off the brain for a moment there.

 DD> Orzo is the next size up and oftern substituted for rice. Followed
 RH>  by DD> rosmarina which are larger but still rice-shaped.

 RH> I've got whole wheat orzo in the pantry as well. No rosamarina but do
 RH> have some small (white) pasta that I got at Olindo's (the Italian store
 RH> we go to in Rochester, NY) that I intend to use for pasta fagole. (know
 RH> that's not spelled right) I have adapted my mother in law's recipe that
 RH> uses tomato soup and canned pork and beans to use tomato sauce and
 RH> canneli beans instead.

The old Dagoes (their self-description) around here call it "Pasta Fazool"

One of them steered me to this recipe which he claims his mother used
to use.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pasta E Fagioli Con Carne
 Categories: Beans, Pork, Vegetables, Cheese
      Yield: 6 Servings
 
      1 c  Dried white beans
           +=OR=+
  2 1/2 c  Drained, rinsed, canned
           - cannellini beans
           +=OR=+
  1 1/2 lb (to 2 lb) fresh cranberry
           - beans *
    1/4 c  Olive oil
      4    (4 oz ea) individual lean
           - pork spareribs
      1 md Onion; in 1/2" dice
      1 md Rib celery; w/leaves, thin
           - sliced
      1 md Carrot; peeled, thin sliced
      2 lg Cloves garlic; minced
      1 ts Fine chopped fresh rosemary
           +=OR=+
    1/2 ts Dried rosemary; crushed
      1 c  Peeled, seeded, chopped
           - fresh tomatoes, or canned
           - Italian plum w/juice
           Salt & fresh black pepper
    3/4 c  Small pasta; such as small
           - elbows
      4 c  Special Holiday Broth **
           +=OR=+
      4 c  Canned beef broth; + more
           - as needed
      1 c  Freshly grated Parmigiano-
           - Reggiano cheese; to serve
 
  If using dried beans, pick over, discarding any stones.
  Soak the beans overnight in cool water to cover by 2".
  Drain the beans and place in a medium-size saucepan with
  water to cover by 3 inches. Bring to a boil over medium
  high heat, then reduce the heat to a very slow but steady
  simmer. Cook, covered, until the beans are tender, about
  1 1/2 hours. Drain and set aside.
  
  Heat the oil in a large soup pot over medium heat. Add the
  spareribs, onion, celery, carrot, garlic, and rosemary.
  Saute, uncovered, until the ribs begin to brown, about 10
  minutes. Reduce the heat to low and add the tomatoes,
  salt, and pepper. Cook until the liquid in the tomatoes
  cooks off and the oil and tomatoes begin to separate, 15
  to 20 minutes.
  
  Meanwhile, prepare the pasta according to package
  directions.
  
  NOTE: I use ditalini pasta when making this. The little
  tubes are just so much more to my taste than the called
  for elbows.
  
  Add the beans and broth to the soup pot. Raise the heat,
  bring to a boil, then reduce the heat to a very slow but
  steady simmer. Cover and cook 15 minutes. If more broth is
  needed, add a little more, but remember this is a thick
  soup. Drain the pasta and add to the soup, stirring well.
  Serve with the grated cheese.
  
  * Make this with fresh cranberry beans, if they are
  available. It takes a little more time but the results are
  worth it. Shell and rinse the beans, and add them to the
  soup pot with the broth in step 4. Cover the pot and
  simmer until the beans are tender, about I hour. Mix the
  drained pasta and serve as directed.
  
  ** Separate recipe
  
  Makes 6 servings
  
  From: http://www.recipelink.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... Someday you'll buy food with a longer expiration date than yourself.
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 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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