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Recipes, Vegetarian/Vegan

Lost in Translation – Italy

Well, with my last post on bread, I pretty much exhausted my foreign language capacities.

But the way I see it, a romance language is a romance language, and it shouldn’t be too hard to figure out an Italian recipe, even if the only Italian I know is mamma mia. When I started looking up recipes though, I realized just how difficult it could be.  With the weather getting colder, I settled on a classic recipe for pasta e fagioli, reasoning that it would be hard to mess up too badly with a bean soup.

Ingredients for Pasta e Fagioli

All (or most) of the ingredients

Half of the ingredients seemed pretty simple.  Fagioli borlotti had to be borlotti beans, carota was an easy one, and brodo vegetale didn’t take too long to interpret.  I also figured out that sedano was celery because I had seen other recipes that called for a gambo of it, which I took to mean leg.

Other ingredients gave me pause.  Scalogno?  Salvia?  Prezzemolo?  I just hoped they weren’t too important and moved on.  My proudest moment was figuring out what a spicchi di aglio was; the website I was using was actually called Lo spicchio d’aglio, and after a few moments of puzzling, I realized that the icon was actually a stylized picture of a clove of garlic!  Of course!  How could I embark on an italian recipe without garlic?!

mid-soup

Am I doing this right?

What I hadn’t anticipated, in the glow of my triumphant interpretations of the ingredienti, was the difficulty in translating the actual instructions.  I was lost after step four, so while I managed to drain my beans, chop my vegetables, boil my broth, and brown my garlic, I was left to guess on what exactly “Aggiungere un mestolo di brodo” meant, and ended up adding ingredients incrementally, spooning broth back and fourth between two pans, and then cooking the pasta separately before tossing everything together at the last minute to boil.

In one particularly lost moment, I glanced over my recipe with chopped vegetables in hand, and realized there was not a single mention of carota or sedano after the second step.  I threw them in after the beans but before the pasta, hoping for the best and reasoning, for the hundredth time, that it’s pretty hard to mess up soup.

Less of a dish, more of a collection of ingredients

It turns out I was right.  The soup came out just fine.  It was just very, very bland, like drinking broth.  I couldn’t help feeling helpless the entire time, entirely lost and wondering if I was doing anything right.  It was not my finest hour.

INGREDIENTI

  • 250 g di fagioli borlotti già cotti (peso sgocciolato)
  • Mezzo costa di sedano
  • Mezzo carota
  • 1 scalogno
  • 1 l di Brodo vegetale
  • 2 cucchiai di olio extravergine di oliva
  • 2 spicchi di aglio
  • Timo
  • Origano
  • Maggiorana
  • 4 foglie di salvia
  • Sale
  • 120 g di pasta
  • 4 rametti di prezzemolo
  • Pepe nero macinato al momento

PREPARAZIONE

  • Sgocciolare i fagioli e passarne la metà al passaverdure.
  • Tritare molto finemente sedano, carota e scalogno.
  • Scaldare il brodo vegetale.
  • In una pentola da minestra far soffriggere il trito e l’aglio spellato nell’olio per qualche minuto, a fiamma media, fintanto che non assume un aspetto dorato. Unire un cucchiaio di brodo e proseguire la cottura per 4-5 minuti.
  • Aggiungere un mestolo di brodo, mescolare, unire i fagioli interi, un pizzico di timo, origano e maggiorana, la salvia e lasciare insaporire qualche minuto a fiamma vivace.
  • Stemperare i fagioli frullati con mezzo mestolo di brodo e versare il composto nella pentola. Girare e lasciare insaporire qualche minuto.
  • Versare quasi tutto il brodo e portare ad ebollizione. Regolare di sale.
  • Buttare la pasta e cuocere mescolando spesso con un cucchiaio di legno, secondo il tempo di cottura del formato scelto. Aggiungere qualche mestolo di brodo se la minestra tende ad asciugarsi troppo. Tenerla piuttosto liquida perchè a fine cottura tenderà ad addensarsi.
  • Nel frattempo lavare il prezzemolo, selezionarne le foglie e tritarle con la mezzaluna su un tagliere.
  • Spegnere il fuoco, regolare di sale, profumare con  una grattugiata di pepe ed il prezzemolo tritato.
  • Lasciare intiepidire 5 minuti con il coperchio e servire con un filo d’olio a crudo.

 

 

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