Pasta Fagioli recipe is very popular in Italy, and every region owns its local variation. The Venetian version of the bean soup is one of the most ancient and rich in history. Traditionally the Venetian Pasta Fagioli is strongly linked with the annual ritual of the slaughter of the pigs. For centuries Pasta Fagioli has fed the farmers families, reusing the cheap cuts of pork. Nowadays, the Venetian Pasta a Fagioli is considered a classic of the Italian cuisine either in its traditional recipe and reinvented by famous contemporary Chefs. Here the recipe and history, don’t miss it!
Two days ago, I saw with my great pleasure some fantastic beef cheeks exposed on the counter of my butcher. The surprise was huge, given that in two years living in Columbus, I had lost hope to find them! I did not lose more time and I bought them right away, anxious to cook one of the most delicious Italian recipes that I know! I came home with everything I need to prepare a fantastic stew braised in red wine, and I put the meat into the wine and the other ingredients to marinate overnight; You can see the result in the pictures showed below! The braised beef cheeks are tender and tasty. If you’ve never tasted them, overcome any hesitancy; The flavor is the same as a good piece of lean beef, but it is even more tender, because their marbled meat; You will not be disappointed!
Winter rhymes with slow cooked and braised meats (do you feel the rhyme?!?). Here I suggest you a fragrant butternut squash compote: it is excellent as an accompaniment for slow cooked meats, like a pot roast or pulled pork. The secret to make a yummy compote is to measure out the balance between sweet and spicy. Usually I prepare the butternut squash compote portions in advance: in this way it will be ready in a few minutes during all the cold season!