The MataBlog is edited by Matador Records’ co-moaner Gerard Cosloy and individual entries are the work of whoever’s name is next to them. If you enjoyed something in the MataBlog, thank you very much! If there was something you found particularly troubling, please be advised that a) maybe you should read it again and b) the contents of this blog do not necessarily represent the opinions of Matador Records, Beggars Group, the combined staff of either company, nor the Matador artist roster. Opinions are like friends — hardly anyone has one worth listening to.

Pasta bazoo

Pasta e fagioli, or pasta bazoo as Chris's father called it when he was growing up.

The beans are borlottis from Rancho Gordo. Recipe was a combination of this austere New York Times rendition with a baroque version from the Dean & Deluca cookbook. The latter differs mainly in starting with a mirepoix and using a rind of Reggiano (which fortunately I'd had sitting in my fridge for over two years) in the sauce.

The dish is a strange combination of a pasta, a soup and a stew, and is deeply rich and satisfying.

Sign up for Matador updates