Confit Of White Beans With Roasted Tomato And Orecchiette Fagioli All'uccelletto

Ingredients

Beans:

  • 1 1/2 cups dried cannellini beans or other large white beans
  • 1/2 onion, peeled and quartered
  • 1 celery rib, quartered
  • 1 carrot, quartered
  • 1 bay leaf
  • Sea salt, preferably gray salt

Orecchiette:

  • 1 1/4 cups extra-virgin olive oil, plus 1 tablespoon for finishing
  • 12 cloves garlic, peeled and lightly crushed
  • 3/4 cup tomato puree
  • 1 cup cherry tomatoes, halved
  • 1 tablespoon chopped fresh thyme leaves
  • 1 tablespoon chopped fresh parsley leaves
  • 1/4 teaspoon crushed red pepper flakes
  • Sea salt, preferably gray salt
  • Freshly ground black pepper
  • 8 cups hot, cooked orecchiette pasta

Description

Food Network Invites You To Try This Confit Of White Beans With Roasted Tomato And Orecchiette Fagioli All'Uccelletto Recipe From Michael Chiarello.

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