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Author Topic: Fagioli - getting more taste  (Read 16608 times)

Offline Quigley2010

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Fagioli - getting more taste
« on: February 13, 2012, 10:43:24 pm »
I would welcome suggestions re getting more taste from the basic Fagioli EDC recipe.  Cooking the basic recipe for only two (when one doesn't like pasta) leaves such a lot of left overs, if I could make it tastier it might help.
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Offline fundj&e

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Re: Fagioli - getting more taste
« Reply #1 on: February 13, 2012, 10:57:00 pm »
hi and welcome to the forum Quigley, i love  pasta e fagiloli but i have not made it in the TM. when i make it( stove)i add fennel leaves and once on the plate i add EVOO  and xchese
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i don't need a recipe i'm italian

Offline judydawn

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Re: Fagioli - getting more taste
« Reply #2 on: February 14, 2012, 05:01:11 am »
Quigley, you either love fagioli or hate it - I am in the hate group  ;D
Welcome to the forum, enjoy your time on here and please do try some of the really tasty recipes we have here.
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Judy from North Haven, South Australia

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Offline meganjane

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Re: Fagioli - getting more taste
« Reply #3 on: February 20, 2012, 06:35:09 am »
My DD's consultant made it for her Demo Delivery and it was delicious! I guess you could add salami and spinach to make it more interesting.
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Offline cecilia

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Re: Fagioli - getting more taste
« Reply #4 on: February 20, 2012, 07:25:14 am »
Are you including the chilli, garlic and parmesan?  They are all very tasty elements already.
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Offline mkr

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Re: Fagioli - getting more taste
« Reply #5 on: February 20, 2012, 08:22:55 am »
A little spicy pancetta added along with the onion adds extra flavour (assuming you're not vegetarian!).
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Offline Tenina

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Re: Fagioli - getting more taste
« Reply #6 on: February 20, 2012, 11:21:34 am »
Umami!
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Offline meganjane

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Re: Fagioli - getting more taste
« Reply #7 on: February 20, 2012, 11:27:19 am »
Mmm. Umami Paste instead of veggie stock. I made Umami today and can't wait to use it.
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Offline jkmt

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Re: Fagioli - getting more taste
« Reply #8 on: February 21, 2012, 10:12:34 am »
I was low on pasta earlier this week, but had already started this recipe. Instead of the pasta, I substituted 200grams of quinoa and cooked for 15 minutes instead of 10. The taste was vastly improved. I will never use pasta in this recipe again. I will use a brown bean rather than a white bean to add a bit more colour too.
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Offline Chelsea (Thermie Groupie)

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Re: Fagioli - getting more taste
« Reply #9 on: February 21, 2012, 10:24:16 am »
I would bump up the amount of chilli and garlic used as they are the main flavourings.  I prefer capsicum instead of celery and use 500g of pasta as we don't like it soupy. We had it tonight for a quick meal and the kids gobbled it up.  :)
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Offline thermoheaven

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Re: Fagioli - getting more taste
« Reply #10 on: February 21, 2012, 01:36:47 pm »
interesting you don't find the fagioli tasty - mine's plenty tasty. have to say i didn't really want to have it because i'm almost phobic about beans, but i think it's delicious - i actually prefer it to the risotto, well, i can eat more of it than the risotto. i follow the recipe to the T, but use my stock to flavour it well.
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Offline brazen20au

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Re: Fagioli - getting more taste
« Reply #11 on: February 28, 2012, 08:31:30 am »
Check my blog, I add wayyyyy more garlic, extra veg and a parsnip is the secret ingredient
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