This morning I watched a YouTube video of a lady (Gina Petitti) preparing Pasta e Fagioli. I’ve begun trying to convert the recipe to work with all shelf-stable ingredients. Her recipe called for dry Cannellini beans, Garlic Cloves, Bay Leaves, Celery, Carrots, Onion, Salt, Italian Parsley, home-canned Peeled Plum Tomatoes, Extra Virgin Olive Oil, and grated Pecorino Romano Cheese. If you don’t wax hard cheeses for storage, you could get some of the freeze-dried parmesan cheese instead that I believe is available online these days. If you wanted to add a little wine, it’s possible to buy wine powder online if you don’t store bottles of wine in your pantry. If you wanted to add pancetta though, that could be difficult. I don’t think that keeps well. Perhaps you could substitute diced Dak canned ham, or maybe some chunks of Summer Sausage or Country Sausage in place of the pancetta? Has anyone tried doing that? If so, how did it taste?
