Fagioli E Gabmeri (Canellini Beans With Saute 1 Recipe
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Fagioli E Gabmeri (Canellini Beans With Saute 1 Recipe
Fagioli E Gabmeri (Canellini Beans With Saute 1 Ingredients:
1 lb Dried White Beans, * see
Note
1/3 cup Extra Virgin Olive Oil
Divided
2 large Garlic Cloves, peeled &
Chopped
1 oz Pancetta, chopped fine
6 large Fresh Sage Leaves, -or-
1 tsp Dried Whole Leaf Sage
Salt And Black Pepper, to
Taste
1 Tomato, core/peel/chop
Fine
1 lb Medium Shrimp, peeled &
Deveined
Fagioli E Gabmeri (Canellini Beans With Saute 1 Preparation:
* such as cannellini, Great Northern or navy beans
Note: The beans in this recipe will need to be soaked overnight
Put the beans in a non aluminum container and cover with 5 inches of
codl water. Soak overnight and then drain well. Place them with all
other ingredients except the salt (see note) and shrimp, in a pot
that will comfortably hold them all.
Pour enough cold water over the ingredients to cover them by about 3
inches. Cook gently at a simmer for about 1 hour or more. The liquid
in the beans should be mostly absorbed by the time they finish
cooking and the beans shoul dbe very moist and succulent. Do not let
them go dry. Add the salt to taste. Serve the beans hot, drizzled
with olive oil; they are equally good at room temperature.
Sautee the shrimp in the olive oil with a pinch of salt and pepper for
about 2 minutes, stirring often. Do not overcook. Serve the shrimp
with warm beans or slightly chilled with room temperature beans.
Note: Adding salt to beans before they are fully cooked toughens
them.
Serves 6 to 8.
NOTES: The beans are delicious without shrimp. They make a tasty
accompaniment to roast or grilled meat, fowl or fish. If you increase
the amount of cooking water, you an have a delectable baean soup.
(all recipes (c) Carlo Middione - Vivande Ristorante, as printed in SF
Examiner Epicure, 4/26/95)
Recipe By : Tess Mercer <tess@NANOTHINC.COM>
| In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind. | | a nation taste-blind. M.F.K. Fisher |
| "When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" | | Alice B. Toklas |
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