With over 1.1 Million Subscribers to his C hef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn. Pasta e fagioli (Pasta fagioli, Pasta fazool, Pasta e fasule) Most often, the dish is made with beans and small varieties of pasta, cooked in a base of olive oil, onions, celery, carrots, garlic, and stewed tomatoes, or a broth which can be vegetarian or meat-based. Add the garlic cook, stirring often, about 2 minutes more. This version, thickened with pureed beans and mixed. Cook, stirring occasionally, until the vegetables have just softened, about 7 minutes. There are as many versions of pasta-and-bean soup in Italy as there are Italian cooks. Add the onion, carrot, celery, 1/2 teaspoon salt, oregano, black pepper, and red pepper flakes. Filled with pasta and beans in a deliciously spiced Tomato broth. 1 Heat the olive oil in a large pot over medium heat.
#Pasta e fagioli series#
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like " Incredible Cuisine” and " Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live." Whatever you call this dish Pasta e Fagioli, Pasta and Beans or even Pasta Fazool it is a Hearty Italian Comfort soup/stew at it’s best. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating. 1 tablespoon vegetable oil 1 medium onion, chopped (1/2 cup) 2 cloves garlic, finely chopped 1 can (15 oz) Progresso cannellini beans, drained, rinsed 1. Ingredients 200g dried borlotti or cannellini beans, soaked for 6-8 hours 2 onions, cut into 1cm chunks 2 medium carrots, cut into 1cm chunks 3 celery. Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve.
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