Austrian-style Cavatelli e Fagioli

Ingredients

In this Austrian adaptation of Cavatelli e Fagioli, we incorporate traditional Austrian spices and herbs to infuse the dish with the flavors of Austrian cuisine. The original Italian version typically uses Italian herbs like basil and oregano, while the Austrian version incorporates herbs such as marjoram and caraway seeds. Additionally, we use local Austrian beans and vegetables to enhance the dish's authenticity and adapt it to the target cuisine. We alse have the original recipe for Cavatelli e fagioli, so you can check it out.

• 250g (8.8 oz) cavatelli pasta 250g (8.8 oz) cavatelli pasta
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 200g (7 oz) white beans, cooked 200g (7 oz) white beans, cooked
• 200g (7 oz) kidney beans, cooked 200g (7 oz) kidney beans, cooked
• 1 bay leaf 1 bay leaf
• 1 teaspoon marjoram 1 teaspoon marjoram
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 liter (4 cups) vegetable broth 1 liter (4 cups) vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 60g, 8g
• Protein: 15g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   Cook the cavatelli pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the diced carrots and celery to the pot, and cook for another 5 minutes until slightly softened.
4. 4.
   Stir in the cooked white beans, kidney beans, bay leaf, marjoram, and caraway seeds. Pour in the vegetable broth and bring to a simmer.
5. 5.
   Reduce the heat to low and let the stew simmer for 20-25 minutes, allowing the flavors to meld together.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Austrian-style Cavatelli e Fagioli hot, garnished with fresh parsley.

Treat your ingredients with care...

• Cavatelli pasta — Cook the pasta until al dente to ensure it retains its texture in the stew.
• Marjoram — Use dried marjoram if fresh marjoram is not available. Adjust the quantity according to your taste preference.
• Caraway seeds — Toast the caraway seeds in a dry pan for a few minutes to enhance their flavor before adding them to the stew.

Tips & Tricks

• For a heartier stew, you can add diced potatoes along with the carrots and celery.
• If you prefer a thicker consistency, mash some of the beans before adding them to the stew.
• Adjust the seasoning according to your taste preferences. You can add a pinch of paprika for a smoky flavor.

Serving advice

Serve the Austrian-style Cavatelli e Fagioli as a main course, accompanied by crusty bread or a side salad. It is a filling and satisfying dish on its own.

Presentation advice

Garnish each serving of the stew with a sprinkle of fresh parsley to add a pop of color. Serve it in deep bowls to showcase the hearty nature of the dish.