00:00Frank, should I get him- get it on him? He's not a- he's not a Mets fan, this guy.
00:03Neither are you.
00:04Ow!
00:05That sucker! Ow!
00:06What are you doing?!
00:07You fucking hurt my entire head!
00:12What the fuck just happened here?!
00:16Monja, monja, bon appetit, let's eat.
00:20It's time for...
00:22Tanks Cooks.
00:24Bonja, monja, bon appetit, let's eat.
00:28It's time for Tanks Cooks.
00:30It's time, it's time, it's time.
00:32Alright, we got a special guest this week.
00:34You know, I've been invited over to Brian Cantandere's house.
00:38He plays for University of Richmond.
00:41Spiders.
00:42Go Spiders.
00:44Great team, and he's a local New Jersey football legend.
00:48And, well, I got sent a recipe by Aaron Dacco for pasta fagioli.
00:55Or, as we all call it, pasta fagioli.
00:59Of course, my father HATE this recipe.
01:04Hated the way my grandmother made it, I don't know.
01:06I've never eaten it.
01:08Because I've only known this recipe as one thing.
01:11It's not pasta fagioli.
01:13It's pasta fagioli.
01:15It's pasta fagioli.
01:18So, well, why not?
01:20Why not try this?
01:21It's a good soup recipe, good Italian recipe.
01:26So, let's go and let's get this started.
01:29First, we're going to need a pot of water.
01:31Alright, we're going to be pouring in a pot of water.
01:34Pot of water.
01:35Pot of water.
01:37Pot of water.
01:38Pot of water.
01:40Okay, here we go.
01:43We got it nice and heated, nice oven here.
01:44Pour a little olive oil in there.
01:46Sir, you tell me when, Frank.
01:47That looks like enough.
01:48Alright.
01:49Don't matter.
01:50Toss a little salt in there.
01:51Salt it.
01:52Mmm, that should be good.
01:57And now we have to let this boil.
01:58Yep.
01:59And since the watch pot never boils, we should probably back away for a little bit.
02:03Okay, we got some d'Italiani pasta.
02:08We're going to toss it into the pot.
02:11And we are going to, well, we're going to make this pasta.
02:18You have to let it cook in here.
02:20And then we have to start getting our soup together.
02:24Alright, let's get a little oil in the pan.
02:27We're going to be sauteing some onions and garlic
02:31and tossing our veggies in here and getting them all set up and ready.
02:36In here.
02:39Here it is.
02:42We'll get the onions in here.
02:43We got to saute these onions until they're nice and clear.
02:49You can see through them as the pasta boils.
02:53Get the carrots in.
02:55Carrots?
02:56You want the whole bag?
02:57Yeah, put the whole bag in.
02:58Okay.
02:59Here we go.
03:01Here we go.
03:02Beautiful.
03:03It smells beautiful too.
03:04Very good.
03:05You think we are al dente-ed enough?
03:06Let's give it a try.
03:07Try not to burn my mouth.
03:08Let's see.
03:09We're going on a cold water.
03:10It's good.
03:11Yeah.
03:12Perfect.
03:13Damn.
03:14Do you need a straighter, bro?
03:15I got a straighter.
03:16Cut it.
03:17Okay, let's get the pasta off and drained.
03:19Uh huh.
03:20Alright.
03:21Alright.
03:22Alright.
03:23You want to be the, the drain or get it?
03:24I'll be the holder.
03:25You're the holder?
03:26I'll go.
03:27Yeah, let's go.
03:28Yeah, I got some shoe chefs today.
03:29Yeah.
03:30All right, courtesy of, uh, university of the U.S.
03:32uh-huh all right all right you want to be the the trainer guy i'll be the holder
03:39yeah i got some shoe chefs today yeah all right courtesy of uh university of
03:49richmond football oh yeah frank should i get him get it on him he's not a he's not a
03:53meds fan this guy who are you what are you doing what the fuck just happened here
04:05what are you talking about
04:17we're getting the real footage here real uncooked
04:28you see this is why i usually this is why i use a large colander
04:34yeah yeah instead of me holding it how are we looking with these uh they're getting there
04:39i'd say what another another minute yeah not two minutes yeah yeah we have to add in everything
04:44else all right next up we have to put some canelli beans in here
04:50all right we got uh about two cups of canelli beans
05:14we'll stir it in
05:16all right after the canelli beans we'll be putting in the tomato sauce
05:32sauce that bitch up
05:36all right this gives us the uh the tomato flavor and that's a four there's a 15 ounce
05:47can of uh tomato sauce all right we're gonna put in two cups of water and the can basically
05:55is close to a cup so we're gonna put in two cups of water and that will also get out the
06:01excess for uh tomato you know it's utilizing utilizing everything correctly
06:08another cup of this right frank yes
06:17then we're gonna put in four cups of broth now you can use chicken broth vegetable broth
06:31to put in some extras i'm gonna put in some pancetta so let's get some pancetta in here
06:59come on scoop out the glasses pancetta
07:06now we got to stir this up a little bit stir it up yeah yeah stir it up stir it up yeah stir up everything together as we're mixing it up
07:26yeah stir it up yeah stir up everything together as we're mixing our pasta vazo
07:33pasta fango
07:35all right next up we're gonna pour in our uh noodles
07:43ready? yep
07:45ready?
07:46ready?
07:47ready?
07:48ready?
07:49ready?
07:50ready?
07:51ready?
07:52ready?
07:53ready?
07:54ready?
07:55ready?
07:56ready?
07:57all right here we go yep get those noodles down in here
07:58did it?
07:59uh los
08:00all right let's stir that up stir it up stir it all together yes it is now it's time to spice it
08:16up and you know i have to spice it up it's just not tank cook up spice all right let me see some
08:24of these noodles got al dente together so let's hopefully we'll unshak them all right let's get
08:33our spices those spoons we're gonna use but you know i just shake and do it by eye you know we're
08:38gonna put in some parsley actually we're gonna put a little bit we're gonna put a little extra
08:44parsley in there there was i thought that was my phone for a second whoops didn't open that right
08:52you know oh there we go we got the wider shakers now
08:57just want to throw a lot of parsley in this one there we go
09:15all right next up we gotta toss a little oregano in
09:21get the oregano in there stir it up a little bit
09:30stir it in mix it in
09:35all right okay next up we'll put in some basil there we go it's coming together you see that
09:43spice look at that it's really gonna be a spicy zesty colorful colorful yes we're gonna put in a
09:50little italian seasoning i don't know what's in here but might be uh some duplicitous but you know
09:56what the hell just toss a little bit more of that in all right next up we're gonna toss in some uh
10:03red crushed red pepper
10:07you know
10:10i think it wasn't gonna cover it out fast enough let's get a little extra red pepper in here
10:16we need some extra color all right now we're gonna put in our accent yes you know
10:21you have to wake up the food flavors so wake up here's your accent
10:26here's uh grinding some fresh pepper
10:31okay then we'll put in a little of uh salt
10:45oh a little bit let's stir this up this is a this is what we call a hearty soup
10:58green lime
11:00definition of pasta
11:03here we'll put a little parmesan here there it is beautiful
11:12just uh make it a little cheesy
11:18and quite pleasing
11:20all right now
11:23you got to get ready to cover this up
11:27yep
11:29all right let's get this lid on and then we'll cook this up and then we got to
11:37keep an eye on it and make sure we have to stir it every every now and then
11:40all right let's see how we're looking all right we gotta we gotta let this get up to a boil and when it gets to a boil
11:46and we gotta simmer it for about a little while so let's it's not reasonable yet but we had to continue to turn it
11:51might need to put a little more water in here
11:54you might need a little bit more water in here but let's
11:57cover it up and see how we're looking this rivals jimmy the prawns
12:01all right let's get a look see if how close we are we're still not to a boil yet
12:06it's starting to get a little bubble though we're starting to get some bubbling
12:09do we need to put in some more water in this or
12:13i think we're good
12:16i think we're good
12:19very hardy very hardy
12:24all right let's take a look how we're looking i think we are close to a boil
12:30and yes we are we are close to a boil so we're gonna let this boil for about five minutes
12:35and then we're gonna turn it down to a beautiful simmer
12:38i would throw i would say the top five
12:40there we go keep it up stir it up together
12:44those beans really popped up to the top
12:47here we go
12:50beans
12:55all right let's get the uh ladle and ladle this together
13:03ladle ladle ladle ladle ladle ladle ladle suuu
13:09ladle suuu all right let's reduce this temperature to medium
13:16reduce it we'll take the lid off
13:23Look at that. Really boiling up.
13:25Do you want to put it around the stove?
13:27Alright.
13:29Here we go.
13:33Where's my leaves?
13:35Ah yes.
13:37And then we're going to put a little bay leaves in
13:39right on top.
13:41And we're going to let this cook for about 10-15
13:43minutes on medium heat.
13:45And then we'll get ready
13:47to serve up our pasta fazu
13:49aka pasta fango.
13:53Here we go. Now we've got to make sure we don't eat those
13:55bay leaves that we have in here.
14:01Keep it up. Keep it up.
14:03Keep it up.
14:05So if you get a bay leaf, just dispose it.
14:07But our pasta fazu, it's getting close.
14:11Alright. Looks like we're getting there.
14:13I think we finally got the beans
14:15soft enough to cook.
14:17Look at that.
14:19Everything is...
14:21I think this is it.
14:23I think we're done.
14:25Oh yeah. There we go.
14:27The beans look nice and softer.
14:29It's not just a little bite.
14:31I don't think that's too big of an issue.
14:33It smells good.
14:35Look at that. There it is.
14:37It's perfect.
14:39Alright. Time to get this off.
14:41Let it cool down for about 2-3 minutes
14:43to plate the meal.
14:45Time to plate the meal.
14:47Time to plate the meal.
14:49Time to plate the meal.
14:51Time to plate the meal.
14:55Time to plate the meal.
14:57Time to plate the meal.
15:01Time to plate the meal.
15:03All right, well, let's see how this pasta pozo, aka pasta fango, came out.
15:15Pasta pozo, let's see.
15:18Looks nice enough.
15:19You know, we'll see how this is putting it up.
15:22Good look at that.
15:24Here it is.
15:26Stir it around.
15:27You know, go that near, you know, you do these figure eights when you get a nice little
15:30ladle.
15:31So let's scoop out some of this nice pasta fagioli, pasta fazo, or as my father would
15:42call it pasta fango.
15:45So let's go.
15:46Get a little bit more.
15:47There we go.
15:48Get a little bit of a, top it off with a little bit of Parmesan cheese.
15:52What is that?
15:53A spoon.
15:54Get a nice little spoon to top that off of it.
15:58Just a little, yeah, top that off there.
16:01Top off the spoon there.
16:03Here we go.
16:04Oh.
16:05All right.
16:06Here we go.
16:07Cheers, Frank.
16:09Here we go.
16:10Let's see how this came out.
16:11Hasta fango.
16:12You know, I had it taken out recently.
16:17It's really good.
16:18Hey.
16:19Does anyone remember the name of the guy who said this to me?
16:23Who said this to me?
16:24Who said this to me?
16:25Who said this to me?
16:26Who said that?
16:27I hear it.
16:28They're definitely hot.
16:29But, uh...
16:30No, I mean, they're cooking hot.
16:31But the flavor is great.
16:32Oh, here we go.
16:33Mmm.
16:34How are the beans?
16:35They're great.
16:36I gotta see.
16:37This actually came out really well.
16:39Thank you, Ken.
16:40This is sent to me by Aaron Daco.
16:43You know, if you know a recipe I should make, let me know.
16:47Email me, njtank99 at gmail.com.
16:50If you never know what I'm going to cook next.
16:53So, until next time, manja manja, bon appetit.
16:57Let's eat.
16:58Oh, yeah.
16:59And, of course, thank you for the people from Endzone Eat being here.
17:01Thank you for coming, Frank.
17:02We really appreciate it.
17:03And, uh, go Richmond Spiders.
17:04Go Spiders.
17:05Go Spiders.
17:06Go Spiders.
17:07Go Spiders.
17:08Go Spiders.
17:09Go Spiders.
17:10Go Spiders.
17:11Go Spiders.
17:12Go Spiders.
17:14Go Spiders.
17:27Go Spiders.
17:28Go Spiders.
17:29Go Spiders.
17:30Go Spiders.
17:31Go Spiders.
17:32Go Spiders.
17:33Go Spiders.
17:34Go Spiders.
17:35Go Spiders.
17:36Go Spiders.
17:37Go Spiders.
17:38Go Spiders.
17:39Go Spiders.
17:40Go Spiders.
17:41Go Spiders.
17:42Go Spiders.
17:43Go Spiders.
17:44Go Spiders.
17:45Go Spiders.
17:46Go Spiders.
17:47Go Spiders.
17:48Go Spiders.
17:49Go Spiders.
17:50Go Spiders.
17:51Go Spiders.
17:52Go Spiders.
17:53Go Spiders.
17:54Go Spiders.
17:55Go Spiders.
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