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Williams-Sonoma Italian The Williams-Sonomo Collection: Italian
by Pamela Sheldon Johns
Simon & Schuster,
May 2004
Hardcover - 120 pages

Like a whirlwind culinary tour, this set of cookbooks provides an irresistible sampling of four favorite international cuisines. Expand your everyday repertoire with delicious, easily prepared dishes from around the world—from Italian antipasti to Mexican chilaquiles, from French hors d’oeuvres to Thai chicken satay. Written by noted authors who specialize in the regions, the recipes feature beloved classics as well as fresh surprises. Each 120-page volume includes more than 40 photographed recipes, along with informative basics on techniques and ingredients, plus an extensive glossary. Each hardcover book is 120 pages. A Williams-Sonoma exclusive.

Pasta e FagioliPasta e Fagioli

1 cup dried borlotti (cranberry) beans
2 cloves garlic
1 sprig of rosemary
3 tablespoons extra-virgin olive oil
1 onion, finely chopped
1 carrot, peeled and finely chopped
1 stalk celery, finely chopped
8 cups chicken stock
1 tablespoon minced fresh flat-leaf parsley
6 ounces fusilli, or short pasta of your choice
Salt and freshly ground pepper to taste
6 sprigs rosemary for garnish

Soak the beans overnight in water to cover with the garlic and sage.

The next day, drain the beans, reserving the garlic and rosemary.

In a large saucepan over medium heat, heat the 3 tablespoons oil and sauté the onion, carrot, and celery until golden brown, about 6 to 8 minutes.

Add the chicken stock, drained beans, garlic, and rosemary. Bring to a boil, then decrease to a simmer. Add the parsley and cook, uncovered, for 2 to 2 1/2 hours, until the beans are tender. Add the pasta and cook for 8 to 10 minutes, until pasta is al dente.

Discard the rosemary that has cooked with the beans. Season with salt and pepper. Ladle into warmed soup bowls and garnish with fresh sprigs of rosemary.

Serves 6


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