You're probably like, oh mine too.
At breakfast, we are planning mid-morning snack (yea that's right), before snack we're shopping for lunch, at lunch we're planning dinner, and at dinner and dessert, we are fighting over what we are having for breakfast.
It is REQUIRED that you have at least two vegetables at dinner available for whoever is eating (one cooked and one uncooked).
It is recommended that you also have two starch choices, two meat options, and corresponding wine (which incidentally should always be red, because like medicine, and apples, you should have some everyday).
Dessert, also required after at least lunch and dinner (also should be served for mid-morning snack) should be served with coffee. Regular or espresso.
<they are ALL skinny, minus a select few of us, we know who we are, we are reminded every now and then with a pinch, comment, second glance- as if we are supposed to pass up seconds on mid-morning snack and they aren't>
With all this food chat - you would think we would be able to get the words straight.
I'm going to go ahead and call this what my family calls it, "Pasta Vasoule."
In addition to their overindulgent eating, my family has a weird accent/dialect/word making up thing they do for foods, actions... everything actually.
First "let facts be presented to a candid world" (name that historical document reference):
Ponytail, or the actual elastic to hold it
The crunchy (non-bone) part of a chicken leg… you shouldn’t eat it – but we do.
When you are embarrassed for someone else
Tomato sauce/red sauce/marinara sauce/meat sauce
This ranges from just some cheese and crackers – to 10+ pre-dinner snacks including artichokes and dried meats
Radiator (no matter how many times I explain that a radiator RADIATES heat - no one listens)
Hard chunk in a meatball
So like I said, we make up words. Pasta Vasoule is just one of many. It's what I thought the dish was called until I saw "Pasta Fagioli" on a menu and asked what it was.
In any case, this delicious dish is like a soup, pasta, veggie warm up that can battle any cold day. As we have another blizzard here - it seemed like a good day for it! So here it is, the Pasta Vasoule recipe.
Pasta Vasoule (Fagioli)
We use organic, local, and or fair trade ingredients when possible.
4 cups of homemade chicken stock
1 large can of crushed tomatoes
2 cans of ‘tomato sauce’ (it is smooth and has a couple of spices in it – they usually come in 14 oz cans)
2 (14-15 oz) cans of white beans (called cannellini or northern beans) rinsed and drained
4 cloves of garlic, diced
2 small onions, diced
1 large head of escarole
2 cups of frozen spinach
4 slices of bacon, fried, drained, diced
1 lb of pasta, some kind of shell is advised by the family
1 tsp garlic powder
1 tsp onion powder
1 tsp basil
1 tsp oregano
Salt and pepper
Pecorino Romano Cheese
Saute onions and garlic in olive oil (or bacon grease… mmmm).
Roughly chop and clean escarole. It’s easiest to do this in a salad spinner, escarole is typically really sandy. Let some chopped up pieces soak in water, change water, spin, repeat. When there is no more sand – do the same thing a hundred more times. (like 5 or 6). A huge amount of escarole will disappear quickly in your Vasoule (ew sounds gross) – so don’t be afraid to buy a whole bunch.
Dump the rest of the ingredients (other than the pasta), into the sauce when the onions and garlic are soft.
Let everything cook together for a while (at least 30 minutes) – more is always better.
When you’re ready, boil pasta – mix up and serve with cheese.
Warm up. Enjoy.
Hop on over to these blogs where - if they are lucky - I'll share this :)