Tuesday, April 30, 2019

It's Pronounced 'Fazool'

I was reading an article on the Internet the other day, titled something like "Words You Pronounce Incorrectly at an Italian Restaurant".  The writer was clearly not Italian, unless Italian Restaurants have their own language, a language I've never heard before.  Which may be the case, based on my experience in Italian restaurants.  And I can say the same for the food.

At any rate, for the record the word is broo-SKET- ta, not broo-SHET-ta, I don't care what the skinny blonde waitress says.

Also for the record, American Italian really IS its own dialect.  A language lives in another country for a hundred years, it takes on its own life.

For example, the dish pasta e fagioli.  Now, in Italian-Italian, this is pronounced (more or less, depending on what part of Italy the Italian in question lives) pas-ta-eh-fah-jo-lee.  In America, it's pasta fazool.  

Pasta Fazool
Pasta fazool is a vegan's dream, though if you said "vegan" to most Italians they would just give you a blank stare.  Pasta fazool has vegetables (garlic and tomatoes) and protein (beans, that's the fazool part).  And fiber, if you use whole wheat pasta, which I do.  In my opinion, the jury's still out on whole wheat pasta.  I think it tastes just as good, so I use it, but I'm convinced that any day now the geniuses in the world of food science are going to come out and tell us that semolina (that's the stuff that white pasta is made of) is the secret to living cent'anni.  Mark my words.

Here's how you make pasta fazool.  In a big pot, cook a pound of white beans according to the package directions.  When they're done, pour out most - but not all - of the water.  Leave a little liquid.  Meanwhile make a marinara sauce (recipe here) and in another pot cook about a third of a pound of pasta (we use elbow macaroni, but you can use whatever you want).  Brown a LOT of chopped garlic (like, half a head) in some olive oil until golden and add it to the beans.  Then pour in the marinara sauce.  Drain the pasta and put that in, too.  Salt, pepper, and dried basil to taste.  Go easy on the basil.  Too much, and it'll be the only thing you taste.

If you want it soupier, you can throw in some chicken broth.  And a package of frozen spinach.  Now you've got:

Marinara Soup
Make a batch of marinara sauce in a big pot.  Add chicken broth, like the College-Inn-in-a-box stuff.  Rinse and add a can of white beans.  Cook some small pasta, like orzo, on the side.  About a third of a pound.  Drain pasta and add to the pot.  Add a package of frozen spinach.  When the spinach isn't frozen any more, you got soup!

So I used canned beans.  Don't judge.



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