Saturday 8 November, 2008. Cranston Rhode Island.
Restaurant Tony Papa.
Dining with my bride and parents in an epicenter of simple fine Italian cooking I was again delighted by this elegant little strip-mall gem. We enjoyed Fagiole alla Papa as a starter. Here's my take on it.
1 onion, roughly chopped
1 clove garlic
1/8 th lb prosciutto, slivered
1/8 th lb pepperoni, in 1mm cubes
1/4 cup cannelloni beans, cooked
1/4 cup ceci beans, cooked
good olive oil
dark bitter greens, spinach will do, broccolini or rabi would be better
good broth, chicken, beef, whatever
good bread, toasted, rubbed with garlic cloves and oil
Saute the onion in the good oil
add the meats
cook until the onion is translucent, browning a bit
add the garlic
Important! One of my rules is that garlic should not be browned [in most recipes]. Allow the garlic to become fragrant, 30 seconds maximum.
add broth and beans
Stew until all ingredients are tender. A tender bean will be easy to smoosh between your tongue and the roof of Your mouth. Mmmm.
Add the greens.
When the greens are not quite done ladle it all into a bowl.
Season. [Meaning adjust the salt and black pepper.]
Serve this beautiful stew with rusks.
A girlfriend from a lifetime ago used to use that term, rusks. That's not wastin' good bread gone stale. Rusks=croutons.
Eat it up friends.
I love you.
We will dine together.
Until then...
Martin
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