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| Alberto Ciarla's Fish, Bean and Pasta Soup |
| Tucked into a back corner of Trastevere, Rome's most famous neighborhood for eating, is a slickly modern, red and black restaurant called Alberto Ciarla. Belying the decor, Signor Ciarla's outstanding food is rooted in traditional Roman cooking. A prime example is this soup that combines cooked pink beans (I took the liberty of substituting canned beans for dried and soaked ones), fresh egg pasta and several members of the shellfish and mollusk families, including baby octopuses and calamaretti. More likely, you will be using a mixture of sliced calamari, shrimp, mussels and clams. |
Origin: Italian
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Ingredients:
3/4 cup all-purpose flour
1 egg
1 teaspoon COLAVITA Extra Virgin Olive Oil
3 slices thick-sliced bacon, cut crosswise into thin strips
1 small onion, diced fine
2 teaspoons minced chili pepper, or to taste
1/4 cup dry white wine
1 cup tomato puree or strained tomatoes
2 cups fish broth
1 can pink or cranberry beans, drained and rinsed (see Note)
1 pound very small mussels, cleaned
1/4 pound small squid (8 or more to the pound) cleaned, tentacles reserved, bodies cut crosswise into 1/4 inch rings
1/2 pound medium-large shrimp (about 25 to a pound), cleaned
Kosher salt and freshly ground pepper, to taste.
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Preparation:
1. Use the flour, egg and olive oil to make fresh pasta. Roll out the thinnest setting on a pasta machine. (Alternately, roll the pasta out by hand with a rolling pin to an even thickness until it is thin enough to read a magazine through.) Cut the pasta into irregular triangular shapes, about 1 1/2 inches on each side. Arrange the cut pasta in an even layer on a baking sheet lines with a lightly floured kitchen towel. Cover the pasta with a second towel. Store at room temperature until needed but no longer than 2 hours. 2. Scatter the bacon into a heavy 4 quart pot or Dutch oven. Place over low heat and cook, stirring occasionally, until the bacon curls and begins to render its fat, about 3 minutes. Stir in the onion and chili pepper. Saute, stirring frequently, until the onion is wilted, about 6 minutes. 3. Carefully pour in the wine. Boil until reduced by half. Add the tomato puree, broth and beans. Adjust the heat to simmering; cover and simmer 15 minutes. 4.Increase the heat to medium. When the broth is boiling, add the pasta a few pieces at a time, stirring constantly to prevent sticking. Add the mussels and squid, including the tentacles. Cover the pot and boil, shaking the pan frequently, until the mussels open, about 2 minutes. Stir in the shrimp and boil until cooked through, about 2 - 3 minutes. Adjust the seasonings with salt and pepper.Makes 8 servings
Per Servings:293 Calories (20.0% from fat); 6g Fat (2g Sat, 2g Mono, 1g Poly); 23g Protein; 32g Carbohydrate; 7g Dietary Fiber; 125mg Cholesterol; 578mg Sodium. Food Exchanges: 1 1/2 Grain (Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.
NOTE: If canned pink or cranberry beans are not available, substitute canned pinto beans, drained and rinsed.
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