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Thu 4 Jan, 2007 12:04 pm
Pelosi is in.
Wow! Mark this day, I agree, six years of Republican **** to clean up, she is up to her ass in it.
ok I worked it out
never heard of pelosi
nor fagioli e pasta
what you call fries are known here as chips
(that is fries not crisps)
and freedom well with freedom fries its something to do with Jacques Chirac and Saddam Hussein
Anyway hope Nancy enjoys a good celebratory meal
Stating the obvious for those not familiar...
Pelosi is now third in line for succession to the "leader of the free world." In other words, if something were to happen to Bush and Cheney, Madame Speaker becomes Madame President.
As well, Ms Pelosi has achieved the highest ranking of any female elected official in the US.
Pasta Fagioli ala Frank Apisa
4 oz. Salt Pork, removed from rind and minced 1 15 ½-oz can red kidney beans (Do not drain)
3 tablespoons olive oil 1 28-oz can Italian plum tomatoes (Do not drain)
1 medium onion thinly sliced 3 8-oz cans tomato sauce
3 cloves garlic chopped finely 2 oz. (¼ stick) Pepperoni, diced
½ pound Italian sausage (removed from casing) 1 ½ tablespoons oregano
½ pound chopped chuck Grated Romano cheese
2 cups diced celery 1 pound medium shell macaroni
Place olive oil and salt pork into a large, heavy saucepot and allow the salt pork to sauté over medium heat until slightly brown. Add the onions and allow them to sauté for 5 minutes, stirring regularly. Add the garlic and allow the sautéing to continue for a minute more. Add the sausage?-crumbling the meat with a wooden spatula as it browns. When brown, add the chopped chuck and allow it to brown, crumbling as with the sausage. When all the meat has browned, add the celery, kidney beans, and a cup of water. Bring to a simmer and allow to cook for 5 minutes. Add the tomatoes. Note: The tomatoes should not be added whole. Cut each tomato lengthwise and then make 3 or 4 cross cuts or simply tear each tomato into small pieces with your fingers. (If you decide on the latter, be careful! When punctured, they react like bombs.)
Allow the mixture to come back to a simmer, then add the pepperoni chunks, oregano, and tomato sauce. Cook partially covered (wooden spoon holding the lid up a bit) at a gentle simmer for ½ hour. Do not add salt, the salt pork and Romano cheese both add salt to the dish?-and the shells will be cooked with a bit of salt.
About 15 minutes into the simmering, cook the shells. Do not overcook. The shells should be al dente before incorporation with the sauce, as they will continue to cook as they absorb some of the sauce. Do not use too much salt in the water, because you will reserve two cups of the cooking water to thin out the dish after incorporation. Strain the shells.
To incorporate, scoop two ladles of cooked shells into a warmed serving bowl and add four scoops of the sauce. Add a bit of the water if too thick for your taste. Allow to sit for a minute or two, stirring occasionally. Serve in large soup bowls?-with a healthy spoonful of Romano cheese on top. Slices of crusty Italian or French bread are a must. As the mixture is used up, refill the serving bowl using the same measurements. Serves eight.
This is a rather untraditional
and robust form of Pasta Fazool (as we call it)
but it is a winner. I created this version almost 30 years ago in response to a request for either a soup or pasta dish to bolster the buffet table for a year-end party. Due in Uno, its other name, which is both soup and pasta, was the hit of the party?-and now serves as the centerpiece for what has become our annual open house. The dish is so firmly ensconced as a tradition, that during phone conversations with folks we're able to see only once a year (at the party), it is as likely to be mentioned as are grandchildren, jobs, or any other catch-up topic.
I got agita just reading that.
Just drink it with some red wine and fahget about it!
I would drink it, but I don't think I would fahget about it.
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