Dishin’ With Denise… Zuppa Di Fagioli

    Recently Sicily met up with Naples in South West Florida. As you know, I am a Sicilian~Italian Chef, and I would arguably believe and agree that my Sicilian version of this soup was by far the best~ that is until I was pleasantly surprised and proven wrong! Cooks in every region of Italy have their own versions and varieties on this dish. This was the scenario~ after many days and nights dining in Florida, consuming just about every fish that swam in the Gulf~ as always, I yearned for my Italian “homestyle Soul~ Food!”  We found Gold in Fort Meyers, Florida at the 5 Star rated, Café Italia! We had the pleasure of meeting talented owner ~ Chef Mike Romano from Naples Italy! Like me, Mike’s cuisine is inspired from his beloved Nonna. His Nonna and my Nonna made this dish quite different. Chef Mike brings the flavors and tradition of his family’s regional Italian cuisine to the TABLE! A lively, busy, atmosphere where the walls display talented works from local artists. 
    Café Italia has recently been completely renovated and is gleaming immaculate! They have clothed tables outside on the sidewalk for us who just love to dine alfresco! Here is the special souvenir I brought home, after dining at Café Italia on 3 different nights ordering this same dish each time. Love in a bowl! Therefore I have concluded~ it’s time to share! Although No Chef (especially Italian’s) ever completely reveals his entire recipe~ this is as close as I could gather from Chef Mike, his wonderful staff, his passionate, personable Son, and his hard working beautiful wife. Thank you Chef Mike! For deliciously enlightening, and delighting my palate! In a word I admire your talent and “Kitchen!”  Thanks for inviting me in and the truly warm Hospitality! We will be back! Comfort food at its finest ~ “Home away from Home!”

2 ½ cups dry white canelli or cannellini beans (washed and cooked) OR (4) 15 OZ cans drained and rinsed
1 large can (48 oz.) of low sodium chicken broth
1 large Vidalia onion finely chopped
3 stalks celery finely chopped 
1 lb. Ditilini pasta (BOIL: aldente separately in salted water, add 2 ladles of the salted boiling water to soup before draining pasta.
¼ cup extra virgin olive oil plus extra for drizzling before serving
2 ½ “ (whole piece) Italian prosciutto
¼ lb. chopped into pieces ~ pancetta
6 links sweet Italian sausage (decased and crumbled up)
Salt and fresh black pepper to taste, also a pinch of red pepper flakes, a signature ingredient of Neapolitan cooking
1/3 cup liquidy basil/parsley pesto for drizzling
Large buttery croutons for garnish
Grated Locatelli ~Pecorino Romano cheese

In a large pot sauté onion, celery, piece of prosciutto in olive oil until onions are soft and translucent. Add pancetta and sausage and brown. Add beans, spices and broth. Cook for 30 minutes, add drained pasta and mix through. Ladle into bowls, topping with a few large crispy crotons drizzle with the pesto and the olive oil. Sprinkle the grated cheese! Enjoy the taste of Italy in every spoonful!                              
xoxo, “Dish n’ With Denise”