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Prep 60min
Total1hr35min
Servings10
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Ingredients
4
cloves garlic, unpeeled
3
tablespoons olive oil
3
slices pancetta or bacon, finely chopped
1
medium onion, finely chopped (1/2 cup)
1
medium carrot, finely chopped (1/2 cup)
1
medium stalk celery, finely chopped (1/2 cup)
3
large cloves garlic, finely chopped
2
quarts chicken broth
1 1/2
cups water
2
cans (15 oz each) cannellini beans, drained
1
can (28 oz) crushed tomatoes, undrained
1
tablespoon tomato paste
4
good-quality anchovy fillets (packed in oil or salt, bone removed if necessary), finely chopped
1
piece (2 inches) Parmesan cheese rind
2
dried bay leaves
1
large sprig fresh rosemary
1
tablespoon butter, softened
1
teaspoon salt
1/4
teaspoon crushed red pepper flakes
Dash of freshly ground pepper
1/2
cup fresh basil leaves, torn into pieces
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Steps
1
In 8-inch skillet, heat unpeeled garlic over low heat (you are dry-roasting the garlic, so there is no need for oil) 25 to 30 minutes, turning occasionally, until peel is light brown and clove feels soft inside when you touch it. (Don’t rush the process by turning up the heat; garlic may burn and become bitter.) Remove garlic from skillet; set garlic aside.
2
In 3-quart saucepan, heat oil over medium heat. Add pancetta and cook about 3 minutes, stirring occasionally, until slightly crisp around edges. Add onion, carrot and celery. Cook about 5 minutes, stirring occasionally, until vegetables soften but do not brown. Add finely chopped garlic and cook 30 seconds, stirring constantly. Add broth, water, beans, tomatoes, tomato paste, anchovies, the cheese rind, bay leaves and rosemary; heat to boiling. (When you’ve used a piece of Parmesan cheese, save the rind in the freezer. If you don’t have a rind, you may want to sprinkle each serving with grated Parmesan cheese.) Reduce heat and simmer 30 minutes, stirring occasionally.
3
Peel cooled, roasted garlic cloves and place in small bowl. Add butter, salt, red pepper and pepper. Use a fork to mash garlic to a smooth paste. Spoon garlic paste into hot soup and stir well to incorporate. Sprinkle with basil and stir well. Remove bay leaves and rosemary sprig.
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Why it Works: Flavorful Fish
The culinary world is full of references to using fish in small amounts as a flavor enhancer. In Asia, as well as in ancient Greece and Rome, small fish are steeped in salt water to make a sauce (nam pla in Thailand, nuoc mam in Vietnam and garum in ancient Rome) used in hundreds of dishes. In the Mediterranean, anchovies are the fish of choice. To most Americans, anchovies are the overly fishy and salty pieces sometimes found on a pizza. However, these do not adequately represent the flavor of true anchovies. High-quality anchovies should smell like the sea, not like rotten fish. To experience the best, buy anchovies packed in salt. Rinse them well under water and, if you like, insert your thumb through the center to remove their small bone. Chopped finely, they add a great depth of flavor to many dishes.
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