Pasta Fagiole

Pasta fagiole is Raul's favourite comfort food. It has now become one of Drew's favourites. The tomatoes are simmered, as per Julia Child's admonishment, for at least an hour and a half to achieve the height of flavour. The romano beans grow soft and tasty thanks to the garlic, onions and a dash of chili peppers and cinnamon. This batch is made, again on Julia's advice, using pork belly instead of bacon. The result is sweeter, subtler and less salty than when using the smoked version. Raul is not sure at first, but decides he likes it even though it is tampering with family tradition.

"The beans really benefit from the pork fat," says Raul. "It really permeates. I read in a Portuguese recipe book that beans should always be made with pork belly or pork fat. They just complement each other. Beans absorb fat and cholesterol, even when you've eaten them, but in this case it's just for flavour."

The new $1 hard-cheese grater works just fine and when chopped parsley from the balcony garden is sprinkled on top the lunch is complete. And comforting.