Howto & Style 

Carla Makes Pasta e Fagioli | From the Test Kitchen | Bon Appétit

Join Carla in the Test Kitchen as she make pasta e fagioli! The key to a soup with fully developed savory flavor starts with the soffritto—a mix of aromatic vegetables that are slowly cooked in the first stage of cooking. Take your time sweating down the vegetables until they are completely softened before letting them take on any color. You’ll be surprised by how much volume they lose and how much liquid they release and by how much unquantifiable richness they lend to the final dish, which is nothing more than a combination of humble ingredients.
Did you notice the book Carla was holding at the beginning? That’s her book! Buy it here: https://www.amazon.com/Where-Cooking-Begins-Uncomplicated-Recipes/dp/0525573348
Check out the recipe here: https://www.bonappetit.com/recipe/pasta-e-fagioli

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Carla Makes Pasta e Fagioli | From the Test Kitchen | Bon Appétit

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5 Thoughts to “Carla Makes Pasta e Fagioli | From the Test Kitchen | Bon Appétit”

  1. Bon Appétit

    Get yourself a Carla Fettuccine shirt here! https://teespring.com/stores/bonappetit

  2. Mehoy Menoi

    Fagioli fagioli, delete your channoli.

  3. Rick Baum

    parm isnt vegetarian either ….

  4. Sam Niall

    Rennet is curdled milk from the stomach of an unweaned calf.

  5. mostafa mozafari

    Hey Carla. i don’t like cooked/baked carrots. i only eat them raw or the jam (it’s cooked but it has a lot of sugar in it that it doesn’t taste like carrots lol)

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