They were gonna make pasta bale or pasta bazo .
I always knew as pasta bazo .
Growing up .
My grandmother and my mother probably made this recipe more than any other recipe .
Maybe the only thing that would rival would be Sunday sauce because we often had that .
Uh on Sundays , there's 1000 ways to make this .
I'm just making pasta and beans with just a few ingredients .
And uh it's probably my favorite way to do it though .
I'll give you a few suggestions .
Typically pasta bazo in America is done with cannellini beans in Italy .
It's done with Bolatti beans or cranberry beans .
This is a 29 ounce can right here and for a half a pound of pasta , this is about right .
But you can use more or you could even use less .
£1 bag of beans is gonna equal probably almost two of these cans .
You get a better value .
If you use a bag .
If you do use a bag , you're gonna have to soak them overnight .
They gotta be soft before start working with it .
Traditionally , it's made with lard .
If you don't have lard , which you can get lard easily by just saving pork fat , bacon fat .
Uh , you could start with a piece of p , if you don't want to start with Pancetta , you can start with olive oil .
It's about four ounces of Pancetta .
I'll use a little bit of olive oil too pasta .
You can use whatever you want .
I'm gonna use Dili .
This is too Betty .
It's the same thing .
It's just to check brand .
This is one can of San Marzano tomatoes .
You really only need about two tomatoes from here .
If you don't want to open up a can use a tiny can , you can use a little bit of paste .
You can even use no tomato in this .
A lot of times you'll see it with no tomato .
And then right here is Parmesan rins .
When you get towards the end of your cheese block , make sure you save those rins .
It's excellent to just cook in your pasta baz in your , in your Riitta lentil soup .
You don't have a rind yet .
Just use some cheese , just some regular cheese cook in there .
But I'll I have a couple more Rs in the fridge .
These rins , you can freeze them for a very long time and they'll stay fine and you're gonna take about a half an onion and then about three cloves of garlic .
You can do four if you want , you can do 10 , use whatever you like .
And by hitting the garlic like that , you can just remove the skin very easily .
So we have our onion garlic and here's a little piece of the cheese .
So this is the rind of the Parmesan Reggiano .
Here's the beans .
We have a half pound of pasta .
A little bit of pancetta .
The tomatoes .
I didn't even open up that can I have right here .
Some crushed , just blender pulse San Marzano tomatoes .
I'm not even gonna need this much .
You only need a little bit here and you can use any type of pot you want for this .
I have a heavy job in here .
What's great about ?
This is a one pot dish .
You don't have to boil the pasta in advance .
In fact , I recommend that you don't boil the pasta in advance .
It's the same thing that we did for pasta .
I , if you want to boil your pasta in advance and toss it in at the end , you can do that too .
Uh , it , it , you'll have similar results , but I do prefer to cook the pasta in here .
Just a touch of olive oil and then the pancetta you don't even need really the olive oil or we're gonna get all this pork fat in here , which is going to really , really help it and it's gonna flavor the sauce , it's gonna flavor the pasta as well .
We're not trying to crisp this up .
I mean , you can cook all the way down and it might get crispy , but when it cooks in there with the beans and the liquid , it's gonna just get soft again .
You see like the piece like right here , that's all fat we wanted , we wanted it all to render out .
It can take about 5 , 10 minutes .
You don't , your heat doesn't have to be too high .
It can be about medium .
So most of the PTA has rendered , you can see see how that looks now .
And there's a ton of liquid , liquid fat in here which uh maybe 34 tablespoons worth maybe five , which is good .
So once it gets to that point where it's fully rendered or 80% rendered , you can add in your onions and then you can maybe wait a minute and put your garlic in .
This just turn your heat low , medium low to low .
You don't want to really put color on the onion .
They're gonna get darker just from the pan of fat , but you don't want to like burn them at all .
Give it two minutes , they'll get a little soft and put the garlic in just until they get soft like that .
A lot of times if you people will put rosemary in , if you want rosemary , add that in , you could add that in now a little hot pepper or you could save your hot pepper to the end , which uh is a lot of times what I do , especially when I'm cooking for my family , for my kids instead of making it spicy .
Now , let every person put exactly what they want in as far as hot pepper goes , came in the block , gonna let that cook in the whole time .
I , it smells so good already .
We're gonna add six cups of water .
You're gonna add for a half a pound of pasta , half a pound of pasta with this liquid is gonna come fairly high off already .
All right .
Give it all stir like I just did and bring this up to a simmer .
So I'm turning the heat to about medium .
Now he's an immersion blender .
First of all , if you like it really on the thick side , I recommend that you do do this just a little bit , a couple of pulses .
What you can also do to get a more uniform amount is you can take out maybe a quarter or a half of the beans and you could put them in a regular blender and you can pulse it just remember , you can do this at any point before you put the pasta in .
Once you put the pasta in , then you can't do it anymore .
So keep that in mind .
All right , man , a light simmer .
It's gonna turn it down a bit .
While , while we uh when we hit the emergent blender , you get the block of the , the rind of Parmesan Reggiano in there , you can take it out if you want , I'm just , I'll try not to hit it right now and you don't have to worry about the pancetta bits in there when you're blending it here .
That's fine .
That's good .
I don't wanna go crazy here with it .
You wanna maintain , you wanna have some beans in there , whole beans .
Now , right before I put the pasta in , this is the , this is the only thing you really need to know about this .
Now , everything looks easy to up until this point .
Looks very easy making this .
When you put your pasta in , you gotta keep stirring it because it will have a tendency to stick .
If you , if you get too thick , just add a little bit warm water .
You know , keep it right on the side , but don't add too much water , add it as you need it .
Then at the end , if you are too thick and if somebody likes it thinner , you can just add a little bit more .
It's fine that way .
So I'm putting in roughly two cups of dili , which is a half a box .
So it's a half a pound .
If you were gonna use a full pound , you , you probably would need a larger pot .
This is Barilla Dili .
The other box was deco tube .
They both say around eight or nine minutes .
It might take a tiny bit longer because we're not in a full , full uh boil , but just keep an eye on it as it starts to cook , it's gonna absorb a lot of liquid right now .
It looks like it's very thin here .
It's not going to be that way in a few minutes .
Don't go anywhere , don't leave the room .
Make sure you keep stirring it because it will stick .
And I know I've said it before .
If you want to take the easy way , you can boil the pasta and you can dump it in if you don't think that it makes a difference .
Try it both ways .
See which one you like better .
And so it has a tendency to stick and it's sticking right now .
So I just left for a second to see if I had some good bread .
And that's another thing you wanna serve good bread with this .
So if you feel any sticking , you just gently , just remove it and it'll pop right off .
That's what the , the PTA fat .
It really , really helps in that regard .
If you didn't use that , you can just use a lot of olive oil in it .
Also gonna add some olive oil good extra virgin uh , that I have over there for uh finishing .
It's been about five minutes , maybe four or five and uh the pasta is not even close to cooked yet .
It's a little , little , little hard pieces of the deli scale .
They'll get , they're gonna expand by about two or three times the size .
Didn't put any salt in here yet .
We just have the rins from the cheese and we have the salty pancetta and the remaining residual salt from the beans .
It's best to check this at the end and we can adjust .
When I got my , my first place out of college started cooking a lot more .
I cooked when I was young .
I always wanted to learn how to cook with my grandmother , with my mother .
Uh One dish I never cooked was this one .
I , we had it so much that it's almost like I had an aversion to it for a long time .
And then when I was living on my own , I got more and more back into it .
So I'm sure you have dishes like that where you grew up .
That is something that you ate so much that you didn't want to have it anywhere else .
Basically , the pasta is drinking up the sauce , the liquid , it's absorbing it and it's getting more flavorful .
All right .
So it's almost there , but it's not there yet .
Now , see how thick that is getting .
It's gonna have a tendency to stick even more now .
So keep , keep your eye on it .
I don't want to add any liquid right now because I like that consistency .
I want it to be fairly thick .
But if you need to , you got your water right there .
Some people will make this with chicken stock too .
You , you can , you , you don't have to , you get , you get a lot of flavor without it .
It's just good old tap water .
That's all it is .
And the cheese rind just flavors it really , really nicely and that's free .
You know , you buy that cheese instead of throwing that out , just save it .
Just keep testing your pasta .
So you got 11 try when you make it to eat it when it's out , Dan .
They because once it sets , it's gonna get so and that , that's fine .
It's a delicious part of pasta , pasta viole .
See how thick that is and it's gonna get a lot thicker .
So what's gonna happen is if say you wanna prepare this a little earlier pasta might get a little bit softer .
Have to sit .
You can just leave it on your stovetop , just turn the heat off the pasta is gonna drink up all that remaining liquid .
And if you need to , you add a little bit more water , you mix it again .
That's typically what's done because this would be a dish that would be served the whole day like it would be started and start for lunch or whatever .
And then you'd have it again later on when somebody else came home or , or anything like that .
It's an easy , easy one to just have and it's , and it's delicious the next day too .
You can already see it's been sitting in the ball for a few minutes .
It's already so much thicker .
Watch another video .
Maybe they'll put up for you or who knows we'll see you next time .