Beans, Onions and Cingherlin Cheese, or Fagioli, Cipolla e Cingherlin: This is a Lombard recipe, and you might be wondering about the cheese, cingherlin. It's made from goat and cow's milk, mild, soft, and eaten very fresh. You might substitute Taleggo, or a very mild Brie, removing the rind. In any case, to serve 6 you'll need:
Prep Time: 12 hours, 30 minutes
Cook Time: 60 minutes
Ingredients:
- 10 ounces (250 g) dried borlotti or cranberry beans
- A finely sliced onion
- 1 pound (500 g) finely sliced or diced Cingherlin
- Olive oil
- Red wine Vinegar
- Salt and Freshly ground pepper
Preparation:
Soak the beans overnight. Boil them in lots of water, salting them when they're partially cooked. Drain them well, transfer them to a large bowl, and mix the onion and cheese into them. Season to taste with olive oil, vinegar, salt, and pepper, and serve.
The perfect oil? I'd go with the oil produced around Lake Garda, which is extremely tasty. Otherwise, perhaps Tuscan, which is a little more flavorful than Ligurian and will stand up to the onion better.
The perfect oil? I'd go with the oil produced around Lake Garda, which is extremely tasty. Otherwise, perhaps Tuscan, which is a little more flavorful than Ligurian and will stand up to the onion better.
