Toss all of the ingredients together in the same pot with a bit of olive oil and pasta water to create a creamy and steamy emulsion.Boil the pasta of your choice in salted water, strain–while saving all of the pasta water– and add to the pot with the sauce.Once the beans are cooked and the sauce is at the correct consistency, season it with salt, and chili flakes to taste.If the sauce becomes too thick, add water or broth to thin it out as you go. Stir everything together until well-mixed and allow to simmer until the controne beans are slightly past al dente.Once the Borlotti beans are cooked, purée them with the tomato purée in a blender until smooth, and then add them to the large pot with the rest of the ingredients.At this point, turn the heat up and stir occasionally until you reach a strong simmer and then keep the simmer consistent on medium heat. Add the soaked controne beans to the pot and cover with the plum tomatoes and pork stock.Add the carrot, celery and onion and continue cooking on low heat stirring constantly until the vegetables become translucent.It will smell slightly toasted and smoky from the pork. The garlic will brown, which is good, but it shouldn’t appear too dark. Once the fat has rendered, add the sliced garlic while continuing to stir.Begin cooking the guanciale in a large pot on low heat so that the fat renders, stirring constantly.Remove the skin from the guanciale and dice it into small bite-sized cubes.They should be completely submerged in boiling water for the next 45 minutes, so that they are cooked enough to be pureed. Begin cooking the borlotti beans in a small pot of salted water until tender.If you can't visit chef Sankofa's pasta shop, Eso Artisinal in Morristown, New Jersey, or their pasta pop-up in New York City's Hudson Yards, here's the recipe for cooking at home. The chef trained in Italy and brought his passion for pasta back to the tri-state area, where he opened Eso Artisinal Pasta Shop in Morrristown, New Jersey. The caring sous-chef then told him: ‘These are the moments that I live for, and these are the moments that I want to pass on to you.'Ĭhef Sankofa shares his pasta e fagioli. When I looked up, he was smiling with a twinkle in his eye as he saw my immediate delight," says Sankofa. “I’ll never forget the look on chef Pio’s face as he watched me take my first bite. Chef Sankofa had never tried this pasta recipe known in Southern Italian dialect as ‘ pasta fazool,’ but he instantly fell for the taste. Suddenly, the sous chef reached for five boxes of tiny dried pasta and unwrapped a piece of Pecorino cheese. That day, chef Sankofa was told the family meal would be a “surprise.” As he prepped, he watched the sous chef, Pio Peppe Tritta from Bari, Italy, chop vegetables, dice guanciale and boil beans. Excellent communication and interpersonal skills.“Rich, creamy, fatty, hearty, sharp… delicious…” That was the unforgettable pasta e fagioli dish that chef AJ Sankofa, an up-and-coming young American chef, feasted on in the kitchen of Andrea Larossa, a Michelin-starred restaurant where he worked in Alba, Italy.Teamwork-oriented with outstanding leadership abilities.Good understanding of MS Office and restaurant software programs.Strong knowledge of cooking methods, kitchen equipment, and best practices.A minimum of 2 years’ experience in a similar role.Bachelor’s degree in culinary science or relevant field.Manage the kitchen team in the executive chef's absence.Adhere to and implement sanitation regulations and safety regulations.
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