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4
out of 5
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With adjustments,
December 7, 2007
By okieinitaly
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"I've lived in Vicenza, Italy for 12 years and I love pasta e fagioli. I found this recipe and have played with it to get it to taste like what I've eaten in local restaurants. The original version has way too much sage and onion. I only use two leaves of sage and one medium sized onion, along with just one potato. I also omitted the tomatoes, but did add a little bit of tomato juice the last time I made it. I use the frozen borlotti beans, following the directions on the package for cooking time and liquid, and puree half of the mixture at the end to make it creamy. I also add some Italian bullion to add flavor and wait until the end to add chopped parsley (one of my Italian friends told me that's what you're supposed to do). I made it today and it came out perfect! Thanks for the recipe."
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4 of 4 people found this review helpful.
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