Monday, June 21, 2010
Borlotti Bean Soup with Papardelle
I have to admit that this River Cafe dish is probably the least appetizing-looking thing I have ever cooked. The picture really doesn't do it justice- it is sort of a vomit-gray paste with pasta. In order to make it more soup-like, we added a bit of pasta water, and have dressed it up here with some olive oil and herbs. In spite of its appearance, it was rather tasty. I think if I made it again I would fry the pancetta first (instead of boiling it and pureeing it), and leave the beans whole (instead of pureeing them with everything else), and serve everything tossed together as more of a pasta dish than a "soup" (which this was not exactly anyways).