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)