Tuesday, March 27, 2007
While waiting at the foot doctor's office yesterday, having forgotten to bring my knitting to pass the time, I was paging through a women's magazine. I found a very interesting recipe from Giada De Laurentiis of the Food Network for Pasta e Fagioli. My eldest enjoys cooking and loves Giada's show, so I thought it might be a good one to try. Since I was planning to go grocery shopping after my appointment, I jotted down the ingredients. I found everything I needed, including the fresh herbs the recipe calls for.
I made the recipe last night. It was so nice to smell the fresh herbs and to lovingly enclose them in the cheesecloth for simmering with the beans. The dish was incredibly flavorful. I never realized how much difference the fresh herbs can make. Incidentally, I made this dish in a vegetarian version that the magazine suggested, using vegetable broth instead of chicken, and letting the rind of the fresh parmesan cheese simmer in the broth along with the beans and herb sachet (the rind is discarded once the simmering is done).
The family loved it, and I was so pleased to have been able to include such a gourmet touch in the making of it.