Faglioli all'Uccelletto, basically beans, tomato, and herbs, is a Tuscan staple that has the potential for greatness in every pot. It is what I consider a white canvas dish, begging for color, expression, and excitement. I could do a whole chapter on just variations of this dish, as I could with Pot-au-Feu or Paella. This "little bird" bean dish grants attention.....
1/4 cup olive oil
1 Tbsp butter
1/2 onion, diced
1/4 lb prosciutto, bite size rough chop
2 ounces cleaned and chopped wild mushrooms (stems trimmed)
1/2 cup white wine
3 tomatoes, par boiled, peeled, rough chopped
3 garlic cloves, chopped
1 Tbsp fresh sage leaves, chopped
1 tsp dried oregano
1 sprig rosemary
32 oz chicken stock
2 Tbsp balsamic vinegar
1 tsp ground cinnamon
1 tsp ground nutmeg
1 Tbsp capers, with juice
1 Tbsp brown sugar
3 cups beans (directions below)
Salt and pepper to taste
_____________________________________________________________
The bean thing.....
Black turtle beans
Blackeye peas
Great northern beans
Red kidney Beans
Baby lima beans
(of course others can be substituted)
The night before….
In a large sealable plastic container, combine five one pound packages of dried beans. Retrieve 3 cups of the mixture, and place in a large pot. Cover with 8-10 cups of water and let soak overnight.
In the morning….
Drain the beans. Add another 8-10 cups of water, 2 bay leaves, and bring to a slight bowl, turn to low, simmer with lid cracked a bit for 30 min to 1 ½ hours, stirring occasionally and testing the softness. Skim off any foam. When desired tenderness is accomplished, keep the liquid in the pot and continue with the recipe…..
In a separate pan, saute onions, prosciutto, and mushrooms in the olive oil and butter until onions are translucent and mushrooms have wilted. Deglaze with the white wine. Add a bit of the bean cooking liquid, and scrape the pan with a wooden spoon to loosen ingredients. Add to bean pot. Turn pot on medium. Add remaining ingredients. Simmer for 15 minutes.
If you can get your hands on a Vernaccia di San Gimignano, you will be walking on clouds....
Cheers!
1/4 cup olive oil
1 Tbsp butter
1/2 onion, diced
1/4 lb prosciutto, bite size rough chop
2 ounces cleaned and chopped wild mushrooms (stems trimmed)
1/2 cup white wine
3 tomatoes, par boiled, peeled, rough chopped
3 garlic cloves, chopped
1 Tbsp fresh sage leaves, chopped
1 tsp dried oregano
1 sprig rosemary
32 oz chicken stock
2 Tbsp balsamic vinegar
1 tsp ground cinnamon
1 tsp ground nutmeg
1 Tbsp capers, with juice
1 Tbsp brown sugar
3 cups beans (directions below)
Salt and pepper to taste
_____________________________________________________________
The bean thing.....
Black turtle beans
Blackeye peas
Great northern beans
Red kidney Beans
Baby lima beans
(of course others can be substituted)
The night before….
In a large sealable plastic container, combine five one pound packages of dried beans. Retrieve 3 cups of the mixture, and place in a large pot. Cover with 8-10 cups of water and let soak overnight.
In the morning….
Drain the beans. Add another 8-10 cups of water, 2 bay leaves, and bring to a slight bowl, turn to low, simmer with lid cracked a bit for 30 min to 1 ½ hours, stirring occasionally and testing the softness. Skim off any foam. When desired tenderness is accomplished, keep the liquid in the pot and continue with the recipe…..
In a separate pan, saute onions, prosciutto, and mushrooms in the olive oil and butter until onions are translucent and mushrooms have wilted. Deglaze with the white wine. Add a bit of the bean cooking liquid, and scrape the pan with a wooden spoon to loosen ingredients. Add to bean pot. Turn pot on medium. Add remaining ingredients. Simmer for 15 minutes.
If you can get your hands on a Vernaccia di San Gimignano, you will be walking on clouds....
Cheers!
I think this recipe might work for the Blood Type Diet. Yeah I am skeptical about a diet tailored to my blood type, but even if it doesn't work, it's pretty much omitted red meat and non-cultured dairy from my diet.
ReplyDeleteLooking forward to what you come up with next!