Beans with Chicos and Pork
INGREDIENTS:
2/3 lb Dry cannellini beans
2 1/2 oz Pancetta
2/3 lb Black Tuscan cabbage; *see
-note
2/3 lb Carrots
1 lg Onion
2 Leeks
2 Celery stalks
1 Handful basil leaves
2/3 lb Ripe tomatoes
1 pn Thyme
Black pepper
Salt
1/2 c Extra virgin olive oil
1 oz Parsley
2/3 lb Dry cannellini beans
2 1/2 oz Pancetta
2/3 lb Black Tuscan cabbage; *see
-note
2/3 lb Carrots
1 lg Onion
2 Leeks
2 Celery stalks
1 Handful basil leaves
2/3 lb Ripe tomatoes
1 pn Thyme
Black pepper
Salt
1/2 c Extra virgin olive oil
1 oz Parsley
Soak the beans in a generous quantity of water overnight. The following morning, drain, put them in a pot with 2 qts. of lightly salted cold water, and let cook for 1 1/2 hours.
Clean, wash and slice the cabbage, carrots, onion and the leeks. Make a battuto with celery, basil and parsley. Thinly slice the pancetta. Put a pot on the stove with the oil, adding everything you have cut and minced (except the cabbage). Saute over a low flame until the vegetables begin to get tender. Then add the cabbage and continue to cook over a low flame so that the vegetables can stew well. Add the tomatoes (peeled and chopped), a pinch of thyme and a pinch of pepper, and continue to cook over a low heat, stirring frequently.
Pass about half the beans in a food sieve and add the resulting puree to the vegetables. Add this to the beans and their broth, stir well and let cook for one more hour. Offer extra virgin olive oil on the side.
TIP: Always add more broth if soup gets too thick.
"Fagioli con cavolo nero alla toscana," recipe from Italian food and med diet -
southern europe, Sicily. (slow page)
Clean, wash and slice the cabbage, carrots, onion and the leeks. Make a battuto with celery, basil and parsley. Thinly slice the pancetta. Put a pot on the stove with the oil, adding everything you have cut and minced (except the cabbage). Saute over a low flame until the vegetables begin to get tender. Then add the cabbage and continue to cook over a low flame so that the vegetables can stew well. Add the tomatoes (peeled and chopped), a pinch of thyme and a pinch of pepper, and continue to cook over a low heat, stirring frequently.
Pass about half the beans in a food sieve and add the resulting puree to the vegetables. Add this to the beans and their broth, stir well and let cook for one more hour. Offer extra virgin olive oil on the side.
TIP: Always add more broth if soup gets too thick.
"Fagioli con cavolo nero alla toscana," recipe from Italian food and med diet -
southern europe, Sicily. (slow page)