INGREDIENTS:
Preparation time: 10 minutes.
Cooking time: 2 hours 30 minutes.
Standing time: 15 minutes.
600g dried cannellini beans.
4 tbsp extra-virgin olive oil.
300g tomatoes.
Garlic.
Sage.
Salt.
Black pepper.
Cook the beans as described in the previous recipe. Put the oil, garlic and sage into a large saucepan and warm over a medium heat. Add the beans with just a little moisture, cover and cook for five minutes to let the flavours come out. Add the puréed tomatoes, salt and pepper and cook for another ten minutes. Before serving, leave to stand for about fifteen minutes. These beans are delicious with boiled meats and sausages.
Pellegrino Artusi wrote of: "Beans, cooked with the same ingredients as for small birds. These beans are a good accompaniment for boiled meat, if you don't want to eat them on their own".
Showing posts with label tuscany. Show all posts
Showing posts with label tuscany. Show all posts
Saturday, September 27, 2008
EGG PATTIES (Meatball Italian Alternative)
This family recipe was contributed by Frank Tricarico. This is what he writes about his family... you can see how important family recipes are especially as they are shared and passed down through the generations.
The egg paddies is a recipe from the Bari region of Italy. Not many people had this tasty dish. I am a first gerneration Italian. My parents came here from Bari, Italy in 1920's. We lived in New York city. I have 6 brothers and sisters. 16 nieces and nephews and 24 great nieces and nephews. I will be a great-great uncle in May when my great niece will have a child. My mom was a terrific cook. All her recipes came from memory. Nothing was written down.
This is the vegetarian alternative to meat balls. It can also be served in a sandwich with some sauce.
I hope you and your viewers will try this recipe. You will really be pleased.
Makes: about 18 patties
INGREDIENTS
6 eggs beaten
1 cup seasoned bread crumbs
1/2 cup Italian parsley, chopped fine
3/4 cup imported pecorino romano cheese, grated
3 garlic cloves, chopped
Salt and pepper to taste
Mix all ingredients, allow to sit 1 hour. The mixture must have the consistency of wet cement -- not to runny. Can add more bread crumbs or italian cheese if needed.
Fry in canola oil (about 1/2" deep), 1 tablespoon full. Turn when pattie is brown and cook both sides. Remove when brown, drain and add to tomato sauce. Sauce should be somewhat thin since the egg pattie will absorb the sauce.
Buon appetito!
The egg paddies is a recipe from the Bari region of Italy. Not many people had this tasty dish. I am a first gerneration Italian. My parents came here from Bari, Italy in 1920's. We lived in New York city. I have 6 brothers and sisters. 16 nieces and nephews and 24 great nieces and nephews. I will be a great-great uncle in May when my great niece will have a child. My mom was a terrific cook. All her recipes came from memory. Nothing was written down.
This is the vegetarian alternative to meat balls. It can also be served in a sandwich with some sauce.
I hope you and your viewers will try this recipe. You will really be pleased.
Makes: about 18 patties
INGREDIENTS
6 eggs beaten
1 cup seasoned bread crumbs
1/2 cup Italian parsley, chopped fine
3/4 cup imported pecorino romano cheese, grated
3 garlic cloves, chopped
Salt and pepper to taste
Mix all ingredients, allow to sit 1 hour. The mixture must have the consistency of wet cement -- not to runny. Can add more bread crumbs or italian cheese if needed.
Fry in canola oil (about 1/2" deep), 1 tablespoon full. Turn when pattie is brown and cook both sides. Remove when brown, drain and add to tomato sauce. Sauce should be somewhat thin since the egg pattie will absorb the sauce.
Buon appetito!
Ribollita
Ribollita means reboiled. Traditionally, ribollita is a bread-thickened vegetable soup. This recipe comes from a restaurant in Florence, the Giannino in Florence. It is prepared with different ingredients from how my mother in law prepares it at home. There are many variations, try the one that seems the most appealing to you.
Servings: 8
INGREDIENTS
1 cup cannellini beans, uncooked
1 large red onion, sliced
2 carrots, diced
1 celery stalk, diced
4 potatoes, diced
10 zucchini, diced
1 1/2 cups swiss chard, shredded
1 leek
1 savoy cabbage, shredded
1 bunch kale, shredded
salt and pepper
2-3 tablespoons tomato paste
2 days old stale Tuscan white bread
Soak the beans overnight and then cook over low heat. It will take approximately 1 to 1 1/2 hours for them to cook.
In a pan, gently fry the onion. Add the other vegetables, with the exception of the cabbage, kale and beans which are added at a later point. When the vegetables have sweated out their juice, cover with hot water and then add all the cabbage and kale. Cover and simmer for an hour over medium heat.
Add the cooked beans (some of them whole and some puréed), salt and pepper. Leave to simmer for another 20 minutes, stirring frequently because the beans tend to stick to the bottom of the pan. Add the tomato paste.
Slice the stale bread and, in an earthenware casserole, alternate layers of bread with the soup until the bread is soaked. Let rest for one day.
To serve, remove the desired quantity from the casserole and reheat it, or "re-boil" it, as the name in Italian suggests.
Buon appetito!
Servings: 8
INGREDIENTS
1 cup cannellini beans, uncooked
1 large red onion, sliced
2 carrots, diced
1 celery stalk, diced
4 potatoes, diced
10 zucchini, diced
1 1/2 cups swiss chard, shredded
1 leek
1 savoy cabbage, shredded
1 bunch kale, shredded
salt and pepper
2-3 tablespoons tomato paste
2 days old stale Tuscan white bread
Soak the beans overnight and then cook over low heat. It will take approximately 1 to 1 1/2 hours for them to cook.
In a pan, gently fry the onion. Add the other vegetables, with the exception of the cabbage, kale and beans which are added at a later point. When the vegetables have sweated out their juice, cover with hot water and then add all the cabbage and kale. Cover and simmer for an hour over medium heat.
Add the cooked beans (some of them whole and some puréed), salt and pepper. Leave to simmer for another 20 minutes, stirring frequently because the beans tend to stick to the bottom of the pan. Add the tomato paste.
Slice the stale bread and, in an earthenware casserole, alternate layers of bread with the soup until the bread is soaked. Let rest for one day.
To serve, remove the desired quantity from the casserole and reheat it, or "re-boil" it, as the name in Italian suggests.
Buon appetito!