Beans!
In the past beans supplied protein to much of the Italian population, which was too poor to buy meat. That has changed, thankfully, but the lowly bean continues to be enormously popular, because it's refreshing in summer and warming in the winter. Who could ask for more?
Paniscia Novarese Recipe - Rice & Beans Novara Style
This rice and beans is classic country food from Novara, in Northern Piemonte, and though it does to somewhat resemble the panissa made in nearby Vercelli, it contains many more vegetables.
This rice and beans is classic country food from Novara, in Northern Piemonte, and though it does to somewhat resemble the panissa made in nearby Vercelli, it contains many more vegetables.
Panissa Vercellese Recipe - Rice & Beans Vercelli Style
Depending upon where you are, Panissa can be different things. In Liguria it's a chickpea puree. In northern Piemonte, on the other hand, it's a peasant dish made with rice and beans, which is quite rich and can work well as a one-course meal.
Depending upon where you are, Panissa can be different things. In Liguria it's a chickpea puree. In northern Piemonte, on the other hand, it's a peasant dish made with rice and beans, which is quite rich and can work well as a one-course meal.
Beans in a Meatless Sauce, or Fasoi in Salsa de Magro
Beans in a Meatless Sauce, or Fasoi in Salsa de Magro: This is a classic recipe of the Veneto, and towards Venice proper they simply call it fasoi in salsa. As recipes go it's easy, but the beans do have to be first rate. Serve them with any pan-fried or grilled meat or fish, and if you have leftover beans rejoice, because they're even better reheated the next day.
Beans in a Meatless Sauce, or Fasoi in Salsa de Magro: This is a classic recipe of the Veneto, and towards Venice proper they simply call it fasoi in salsa. As recipes go it's easy, but the beans do have to be first rate. Serve them with any pan-fried or grilled meat or fish, and if you have leftover beans rejoice, because they're even better reheated the next day.
Chilled Beans with Cumin -- Fagioli Freddi al Cumino
Fagioli Freddi al Cumino -- -- Chilled Beans with Cumin
Fagioli Freddi al Cumino -- -- Chilled Beans with Cumin
Beans in Anchovy Sauce -- Fagioli in Salsa di Acciughe
Beans in Anchovy Sauce, or Fagioli in Salsa di Acciughe: Anchovies add a special zest to dishes, and even if you think you don't like them you may be surprised. This is a Venetian recipe
Beans in Anchovy Sauce, or Fagioli in Salsa di Acciughe: Anchovies add a special zest to dishes, and even if you think you don't like them you may be surprised. This is a Venetian recipe
Stewed Beans -- Fagioli in Umido
Stewed Beans, or Fagioli in Umido: This is a classic of the Brianza region, in the foothills of the Alps overlooking Milano.
Stewed Beans, or Fagioli in Umido: This is a classic of the Brianza region, in the foothills of the Alps overlooking Milano.
Fagiolata
Fagiolata: The name of this Piemontese dish really doesn't translate, other than as "Beans," which doesn't quite get the idea across because it's richer than that, along the lines of pork & beans. Served with polenta, it will make a tasty one-course meal.
Fagiolata: The name of this Piemontese dish really doesn't translate, other than as "Beans," which doesn't quite get the idea across because it's richer than that, along the lines of pork & beans. Served with polenta, it will make a tasty one-course meal.
Fasuleda
Fasuleda: This is an Emilian relative of the Pimontese fagiolata. And like its Piemontese cousin, it will be quite nice over polenta, or, if you want something non-Italian, a bed of rice.
Fasuleda: This is an Emilian relative of the Pimontese fagiolata. And like its Piemontese cousin, it will be quite nice over polenta, or, if you want something non-Italian, a bed of rice.
Miller's Beans -- Fagioli alla Mugnaia
Miller's Beans, or Fagioli alla Mugnaia: One usually encounters sogliola alla mugnaia (sole on a plate, which also goes by a French name), but milers eat other things as well. This refreshing summer salad is from the Marche. The recipe will serve 4-6 handily, and will also be nice the next day.
Miller's Beans, or Fagioli alla Mugnaia: One usually encounters sogliola alla mugnaia (sole on a plate, which also goes by a French name), but milers eat other things as well. This refreshing summer salad is from the Marche. The recipe will serve 4-6 handily, and will also be nice the next day.
Beans, Onions and Cingherlin Cheese -- Fagioli, Cipolla e Cingherlin (or Zincarlin)
Beans, Onions and Cingherlin Cheese, or Fagioli, Cipolla e Cingherlin: This is a Lombard recipe, and to be frank I've never had Cingherlin cheese. However, Mr. Pradelli says to slice it finely or dice it, which means that it's moderately firm, and I would expect it to be fairly mild too -- along the lines of a fresh (as opposed to aged) Grana.
Beans, Onions and Cingherlin Cheese, or Fagioli, Cipolla e Cingherlin: This is a Lombard recipe, and to be frank I've never had Cingherlin cheese. However, Mr. Pradelli says to slice it finely or dice it, which means that it's moderately firm, and I would expect it to be fairly mild too -- along the lines of a fresh (as opposed to aged) Grana.
Beans with Pancetta and Radicchio -- Fagioli con Pancetta e Radicchio
And here's a recipe from Friuli that has a little pork -- we're told pork is considerably less risky than beef -- Fagioli e Radicchio, Beans with Radicchio. It's a winter dish, and you do have to like pork:
And here's a recipe from Friuli that has a little pork -- we're told pork is considerably less risky than beef -- Fagioli e Radicchio, Beans with Radicchio. It's a winter dish, and you do have to like pork:
Beans, Gallura Style -- Fagioli alla Gallurese
Beans, Gallura Style, or Fagioli alla Gallurese: This is from Sardegna. Wild fennel is much more aromatic than domestic fennel, and one generally uses the fronds rather than the bulb.
Beans, Gallura Style, or Fagioli alla Gallurese: This is from Sardegna. Wild fennel is much more aromatic than domestic fennel, and one generally uses the fronds rather than the bulb.
Fresh Beans Mantovana Style -- Fagioli Freschi alla Mantovana
The title of this recipe may be beans -- the main ingredient -- but what comes out is actually more of a vegetable medley that can be served as a side dish or over pasta.
The title of this recipe may be beans -- the main ingredient -- but what comes out is actually more of a vegetable medley that can be served as a side dish or over pasta.
Baked Beans -- Fagioli Stufati
Baked Beans, or Fagioli Stufati: They're not just from Boston! This is a classic Tuscan recipe.
Baked Beans, or Fagioli Stufati: They're not just from Boston! This is a classic Tuscan recipe.
Fagiuoli all'Ucceletto -- Tuscan Tomatoey Beans
Fagiuoli all'uccelletto, beans with a light tomato sauce, are one of the most classic Tuscan dishes, and are a common accompaniment to braised dishes or stews in the winter months. Served with Italian link sausages they also make a perfect winter main course. In short, they're comfort food.
Fagiuoli all'uccelletto, beans with a light tomato sauce, are one of the most classic Tuscan dishes, and are a common accompaniment to braised dishes or stews in the winter months. Served with Italian link sausages they also make a perfect winter main course. In short, they're comfort food.
More on Borlotti
Winding down, while back I mentioned borlotti, the speckled beans (light brown when cooked) that are one of Tuscany's signature vegetables, and which I saw for sale in Vermont under a sign that said 'French Horticultural Beans.' Osiris writes...
Winding down, while back I mentioned borlotti, the speckled beans (light brown when cooked) that are one of Tuscany's signature vegetables, and which I saw for sale in Vermont under a sign that said 'French Horticultural Beans.' Osiris writes...
Fagioli
General thoughts on Beans: You may associate them with winter, but they can be wonderfully refreshing in summer too.
General thoughts on Beans: You may associate them with winter, but they can be wonderfully refreshing in summer too.
Baked Beans with Cheese and Herbs: Fagioli col Formaggio, in Forno
Tuscan baked beans with cheese and herbs, to warm heart ans soul in winter.
Tuscan baked beans with cheese and herbs, to warm heart ans soul in winter.
Beans in a Flask: Fagioli al Fiasco
The traditional hearthside technique for making this Tuscan delight (in my review of The Magic of Fire).
The traditional hearthside technique for making this Tuscan delight (in my review of The Magic of Fire).
On Boiling Beans
A couple of tricks to make a good thing better, and Tonno e Fagioli -- beans and tuna, a classic summer dish.
A couple of tricks to make a good thing better, and Tonno e Fagioli -- beans and tuna, a classic summer dish.
Polenta and Beans: Polenta coi Fasoi
Polenta with beans makes for a tasty antipasto, or a nice accompaniment to a roast or stew.
Polenta with beans makes for a tasty antipasto, or a nice accompaniment to a roast or stew.
Fagioli al Fiasco -- Beans in a Flask
Bennett recently asked how to cook fagioli al fiasco and what to do with fresh fava beans. So far as I know, Fagioli al fiasco aren't that different from normal cannellini beans cooked in bianco -- that is, boiled. The major difference is that they are put into a flask, which is settled into the embers of the fire and allowed to cook very slowly. Much like the beans in North American bean pots in some ways.
Bennett recently asked how to cook fagioli al fiasco and what to do with fresh fava beans. So far as I know, Fagioli al fiasco aren't that different from normal cannellini beans cooked in bianco -- that is, boiled. The major difference is that they are put into a flask, which is settled into the embers of the fire and allowed to cook very slowly. Much like the beans in North American bean pots in some ways.
On Cranberry Beans, or Borlotti
On Cranberry Beans, or Borlotti: Rick writes, "My wife and I recently sampled some light brown beans from a grocery/deli case in Firenze. They were soft and delightful, but not sweet.... We didn't have to shell them; we ate them from a tub. They seemed to have oil, and mild seasonings. We were told they were a regional specialty, but I have no idea what they were called. I'd love to be able to make them here. Can you help?"
On Cranberry Beans, or Borlotti: Rick writes, "My wife and I recently sampled some light brown beans from a grocery/deli case in Firenze. They were soft and delightful, but not sweet.... We didn't have to shell them; we ate them from a tub. They seemed to have oil, and mild seasonings. We were told they were a regional specialty, but I have no idea what they were called. I'd love to be able to make them here. Can you help?"
Cannellini in Bianco
Nothing could be simpler, or more tasty, than white beans boiled with sage and garlic, and seasoned with a sprinkling of fresh olive oil.
Nothing could be simpler, or more tasty, than white beans boiled with sage and garlic, and seasoned with a sprinkling of fresh olive oil.
Fagioli al Forno
Italian baked beans bear no resemblance to those baked in Boston. Very tasty, and the cooking technique could also be adapted to making fagioli al fiasco, beans slowly baked in a glass bottle (a Tuscan favorite). From the folks at The Artisan.
Italian baked beans bear no resemblance to those baked in Boston. Very tasty, and the cooking technique could also be adapted to making fagioli al fiasco, beans slowly baked in a glass bottle (a Tuscan favorite). From the folks at The Artisan.
Tuscan Bean Salad
A classic summer recipe featuring beans and canned Tuns, transcribed from Marcella Hazan by Busy Cooks guide Lynn Nelson. The only thing I would add is to use freshly shelled beans if you can.
A classic summer recipe featuring beans and canned Tuns, transcribed from Marcella Hazan by Busy Cooks guide Lynn Nelson. The only thing I would add is to use freshly shelled beans if you can.