Edible San Diego Issue 50 10th Anniversary Cookbook

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| SIDES
Sides
Pasta Fagioli
SERVES 4
This classic dish originated
in Liguria, Italy, and is now
enjoyed around the world,
including at Monzu Fresh
Pasta, which opened in East
Village earlier this year.
2 tablespoons pine nuts
10 cups fresh basil leaves
removed from stems
¼ cup garlic
1 cup extra-virgin olive oil
1 cup grated Pecorino
Romano or Grana Padana
cheese, plus more for
serving
Salt to taste
4 cups pasta (choose your
favorite, but linguine,
spaghetti, trofie, or fusilli are
the best match)
Pesto alla Ligure
Bring about 1 cup of water to
a boil and cook the pine nuts
for 1 minute; remove. Carefully
wash the basil leaves and dry.
Combine basil leaves with the
garlic and half the olive oil in a
food processor and blend until
creamy, adding more olive oil
as needed. Add the boiled pine
nuts and cheese and blend
once more. Salt to taste.
Cook pasta in boiling
water until al dente. Prior
to draining the pasta, take
approximately 1 tablespoon
of the cooking water and mix
into the pesto to dilute the
sauce. Drain the pasta and
mix with the pesto in a large
bowl. Garnish with additional
cheese and serve hot.
Buon appetito!
SERVES 6
Pairs well with Martellotto’s
2014 Il Cappocia Riserva or
the 2016 La Bomba Cabernet
1 pound borlotti beans,
soaked overnight
3–4 quarts water
¼ cup diced pancetta
½ pound ditali pasta,*
cooked al dente in salted
water
1 medium onion, diced
2 sticks celery, diced
2 medium carrots, diced
4 plum tomatoes, peeled and
diced
2 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon dried thyme
1 teaspoon dried sage
Dash cayenne
4 cups chicken stock
Salt and pepper to taste
Olive oil, for garnish
Parmesan or Pecorino
Romano, for garnish
Red pepper flakes, for garnish
*You can substitute ditalini
or other small pasta crushed
into pieces.
Drain and rinse beans after
soaking. Transfer beans to a
large stockpot and add water.
Bring to a boil over high heat
and skim foam. Lower heat to
bring to a slow boil and cook,
partially covered, until tender,
about 2 hours. Be sure to add
plenty of extra water as the
water will be incorporated
with the stock into the final
dish. Do not add salt until
beans are cooked through.
Sauté pancetta in a large
saucepan over medium-high
heat and remove to drain on
a paper towel. Reserve the
fat rendered from the pancetta
in the pan and add onion,
celery, and carrots and cook,
stirring occasionally, for 5
minutes over medium heat.
Add tomatoes, garlic, spices,
reserved pancetta, and 4 cups
chicken stock and 1 cup of
water from the cooked beans.
Use an immersion blender to
puree about 85%.
Continue cooking for about
15 minutes. Stir in the beans
and half of the pasta and add
salt and pepper to taste. If
preparing in advance, note
that the pasta will quickly
absorb the broth. Reserve
some stock to add before
serving. Drizzle with olive oil
and serve with Parmesan or
Pecorino Romano and red
pepper flakes.
Recipe from
Monzu Fresh Pasta
455 10th Ave., San Diego
619-802-4355 • monzufreshpasta.com
Recipe from Martellotto Winery
100 Los Padres Way #7, Buellton
619-567-9244 • martellotto.com
OLIVIA HAYO
Enjoying sourdough cornbread
with red wine tomato jam by
the mouthful is a meal in itself.
30 ediblesandiego.com
NOV-DEC 2018 | edible SAN DIEGO 31