The unification of Italy in comparison to the age of Italian cuisine, with roots as far back as the 4th century, was delayed by about 15 centuries! Most notable influences on “la Buona Cucina” are of the ancient Greeks, Etruscans and the Romans; through invasion the Byzantine, Gaelic, Norman, Jewish and Arabs left their mark.
Historians debate the origin of the Etruscans who settled in Tuscany and much information is second hand from Greek and Roman sources, both of whom found fault with the people of Etruria and eventually through battle won their demise. In spite of the many critics it is undisputable that during their heyday the Etruscans controlled a significant part of the Mediterranean and they left paintings, murals, frescos and other artifacts giving an insight into their dining habits. In the Etruscan tombs at Cerveteri, north of Rome there is a mural of a large table with raised sides on which servants are mixing flour and water. In the foreground there are a ladle, a rolling pin and a cutting wheel —- Pasta!
Today’s pasta comes in many shapes and sizes, grains and vegetables. Recipes abound, so we thought to share one of Nina’s recipes, Carmelo’s mother captivated us with her incredible cuisine, and you will find “Pasta Fagioli” on our new menu about to make its debut.
Ingredients for 4
8 oz cannellini beans – soak in water over night, 4 oz Ditalini — short pasta, 4 oz celery — chopped small, 6 oz carrots — chopped small, 8 oz potato — chopped small, 4 oz sweet potato –chopped small, 4 oz onion — chopped small, 4 garlic cloves — chopped small, 1 oz extra virgin olive oil, pinch salt and pepper, 32 oz water
Rinse the soaked beans, place in a pot with all the ingredients, except the olive oil. Bring to the boil, and then simmer until cooked and thickened a little. Serve, drizzle with olive oil and enjoy!
