I Looooove Italian food, no not just the tomato saucey pizza stuff but real food. I've been cooking this kind of food for years so these recipes are tried and true and absolutely gorgeous! Here are a few of my favourites. I love the food of N.Italy and a friend of mine from Florence offered this version of the classic peasant, Pasta e Fagiole. So if I haven't kicked or banned you from #scotland lately feel free to /message me and ask me about some other recipes I have acquired along the way or just to say hello.
Cheers, Fionna
8oz. of pancetta or 2 hamhocks for those who don't live near a good deli you can even use Canadian Bacon or my favourite is to ask the deli owner for the ends of his prosciutto hams, Prosciutto is an air dried ham from Parma, Italy that is very flavourful it also costs nearly $18.00 per lb! But it's every bit as good with ham hocks as with the prosciutto or pancetta take my word on this
3 cups cooked cannellini or great northern beans 2 cloves garlic, minced 2 cups carrots, diced 2 cups onions, diced 2 cups celery, diced 2 cups tomatoes, chopped (canned worked well) 8 oz fresh kale is best but Savoy cabbage can be used too 1 tbsp dried Italian herbs or parsley 1/4 tsp freshly ground pepper 1/2 cup red wine 8 oz. pasta (preferably ditalini but elbows work too)
In a stock pot sautée pancetta or if not using pancetta add 2 tblsp olive oil and sautée onions and celery until onions are just turning translucent. Add the rest of the ingredients to the pot and fill the pot with water to within 1 inch of the rim. Simmer for about 1 1/2 hour Add pasta last, about one hour into the cooking process . Add salt if desired AFTER the full cooking time.
OK serving instructions, you can eat this plain it's very hearty, here are some very Tuscan ways to enjoy it. You must top this with a really good Parmegiano Reggiano cheese. As the French would say it smells like " the feet of God" or for the diehard *foodies* a drizzle of extra virgin olive oil. However my favourite is serving it over ....plain bruschetta
So on to the next recipe
What the hell is this stuff?
Well, its toast... well not exactly toast it can be used as an elegant starter or as an accompaniment or just as a snack. Bruschetta literally means "to roast over coals," Well I've been roasted over the coals before..so maybe this is why I like it. Traditionally this is made by rubbing slices of toasted bread with garlic cloves, then drizzling the bread with extra-virgin olive oil. The bread is salted and peppered, then heated and served warm. Hard to improve on perfection right?
This is an absolutely gorgeous recipe for a starter PEPPERED CHICKEN LIVER, SAGE, AND FRIED ONION BRUSCHETTA
2 tablespoons vegetable oil 1 small sweet onion, halved lengthwise and sliced thin 1/2 pound chicken livers, trimmed and halved 2 large garlic cloves, sliced 2 large fresh sage leaves, minced, or 1/4 teaspoon dried, crumbled, plus 16 small fresh leaves for garnish 1 teaspoon freshly ground black pepper, or to taste 1 teaspoon coarse salt a pinch of ground allspice, or to taste
For 16 toasts: a 24-inch-long loaf of crusty Italian or French bread 1 garlic clove 1/4 cup extra-virgin olive oil
In a large skillet heat oil over moderately high heat until hot but not smoking and in it sauté onion, stirring, until golden. Transfer onion with a slotted spoon to paper towels to drain. Pat chicken livers dry. Add garlic to skillet and cook over moderate heat, stirring, until pale golden. Add chicken livers and sauté over moderately high heat until golden and just springy to the touch, about 1 1/2 to 2 minutes on each side. Stir in minced or crumbled sage, pepper, salt, and allspice and in a food processor coarsely purée. Mound about 2 teaspoons chicken liver mixture on oiled side of each toast and garnish with onions and sage leaves.
To make toasts: Prepare grill or preheat broiler.
With a serrated knife cut bread crosswise into 1/2-inch-thick slices. Grill slices on a rack set about 4 inches over glowing coals 1 to 1 1/2 minutes on each side, or until golden brown and crisp outside but still soft inside. If you want to forgo the effort of tradion and use your broiler , On ya go! bruschetta can be broiled in batches under a broiler about 4 inches from heat 1 to 1 1/2 minutes until golden. Rub toasts with garlic on one side and lightly brush same side with oil. Toasts can be made 1 week ahead and kept in an airtight container. Makes about 45 toasts.
1 tablespoon olive oil 2 large sweet onions, quartered lengthwise, thinly sliced 2 tablespoons balsamic vinegar 1 baguette 1/4 cup finely diced red bell pepper 1/4 cup plain nonfat yogurt 3 tablespoons grated Parmegiano cheese 1/4 teaspoon salt (or to taste)
1. Preheat oven to broil. In a medium skillet, warm olive oil over medium-high heat. Add onions and cook, stirring frequently, until the onions begin to brown around theedges, about 5 minutes. Add balsamic vinegar, stir, and continue cooking for about 5 minutes until onions are very tender. Remove from heat.
2. Slice baguette into rounds of 1/4-inch thickness approximately 24 slices). Place bread rounds on a baking sheet and toast under the broiler until lightly brown, 30 to 45 seconds. Turn over bread rounds and toast other side. Remove from broiler.
3. In a small bowl, combine onions, red bell pepper,yogurt, Parmesan, and salt. Spread topping on toasted bread rounds.
Makes 24 bruschetta.