PASTA E FAGIOLI WITH ALABAMA COLLARDS
- For the Pasta
- 3 lb Barilla Pipette
- 12 qts Zuppa di Fagioli
- 3 cups crushed San Marzano tomatoes
- 3 cups extra virgin olive oil
- Kosher salt & pepper, to taste
- For the Beans & Stock
- 5 lb cranberry beans, dried
- 5 lb cannellini beans, dried
- 4 ea. celery, whole stalks
- 3 ea. carrots, peeled and whole
- 6 ea. onions, small, diced
- 1 cup garlic, chopped
- 1 lb collard greens, de-stemmed and chopped
- 5 sprigs rosemary, fresh
- 5 sprigs sage, fresh
- 7 ea. bay leaves
- ½ lb parmesan rind
- 1 lb prosciutto skin or salted fatback
- 1 lb pancetta, diced into 1″ cubes
- 2 ea. smoked ham hocks
- 4 gallons chicken stock
- 1 lb butter
- 2 tbsp crushed red pepper flakes
- Salt & black pepper, to taste
Pipette
CHEF'S NOTE
Created by Chef Leonardo Maurelli III.
This dish is a nice nod to pleasant southern food with addition of local collard greens and local smoked ham hocks.