Fagioli alla Gallurese --Beans, Gallura Style
From Cosa Bolle in Pentola, the
Newsletter:
And finally, Fagioli alla Gallurese, a dish from Sardegna. Wild fennel is much
more aromatic than domestic fennel, and one generally uses the fronds rather
than the bulb. To serve 6 you'll need:
- 1 pound (450 g) dried beans, soaked for several hours or over night
- A small head of Savoy Cabbage
- An ounce (25 g) of wild fennel
- An onion, minced
- 6 ounces (150 g) blanched, peeled, seeded, chopped and drained tomatoes
- 2 cloves garlic
- 10 ounces (250 g) pancetta or cured lard, ground (you may want to reduce this considerably, though I wouldn't omit it entirely)
Set the beans to boil in a large pot. While they're simmering, wash the cabbage well, and slice it finely. Wash the fennel too, and mince it. Grind the pancetta with the garlic.
When the beans are about half cooked, add the cabbage, minced onion and wild fennel. Ten minutes before the beans are done, stir in the tomatoes. When the beans reach doneness, stir in the ground pancetta, heat for a few more minutes, until the excess water is absorbed (you don't want a liquid soup), and the beans are ready. They'd go nicely, I think, with a salad.
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