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Meatless Monday - A Pair of Italian Inspired Vegetable Dishes
I love Italian cuisine. Most people probably think of pasta when they think of Italy and Italian cooking. In the Tuscany region of Italy, vegetables have always been important. They are the principle ingredients of molds, omelets, soups and sauces, as well as some meat and fish recipes. In Tuscany, the Tuscan bean is always a part of the menu. Today, I offer you a version of Tuscan beans, cooked with tomatoes, or all'uccelletto. This is the most popular vegetable dish in Sienna and it's enjoyed all over Tuscany. In Sienna, this dish is always served with pork liver.
Another of my favorite vegetables is Rapini or Broccoli Rabe. In Italy, Rapini is usually picked after the first frost, when it is tender. It is dressed in various ways and often served with roast pork. At room temperature, splashed with a little extra-virgin olive oil, it is superb!
I hope you enjoy these Italian-inspired vegetable dishes!
Beans and Tomato (Fagioli all'Uccelletto)
Ingredients
1 lb.dried cannellini beans
6 tablespoons extra virgin olive oil
3 garlic cloves
1 large handful sage leaves
1 lb. plum tomatoes (peeled and coarsely chopped - Note: you may use canned / tinned tomatoes if you do not have fresh)
Salt and pepper
Directions
1) Rinse beans carefully and place in large bowl. Cover with water and soak overnight.
2) Drain the beans and transfer to a large saucepan. Add 2 tablespoons of olive oil and just enough water to cover them. Bring slowly to a boil and the reduce heat to low. Simmer gently for about 1-hour or until tender but not mushy.
3) Meanwhile, heat the remaining 4 tablespoons of oil in a saucepan over low heat
4) Add the garlic and sage and fry gently until they start to change color, about 3 minutes
5) Add the tomatoes and cook gently over medium low heat for about 10 minutes, or until some of the liquid evaporates
6) Transfer the cooked beans to the saucepan containing the tomatoes and season with salt and pepper. Stir and cook over low heat for about 10 minutes to allow the flavors to blend.
7) Pour into a large bowl and serve!
Pan-fried Broccoli Rabe (Rapini in Padella)
Ingredients
2 lbs. broccoli rabe (rapini), washed and stems trimmed
1/3 cup extra virgin olive oil
3 garlic cloves, thinly sliced
salt and pepper to taste
Directions
1) Bring a large saucepan of slightly salted water to a boil. Add the broccoli rabe to the boiling water and cook for 3-4 minutes until barely tender.
2) Transfer to a bowl of iced water so that the leaves remain green. Drain and squeeze out any excess water.
3) In a skillet over very low heat, warm the olive oil. Add the garlic and fry until just golden, about 3-5 minutes.
4) Add the drained greens and season to taste with salt and pepper. Fry gently over low heat, stirring occasionally, until tender, about 5 minutes.
5) Remove greens and discard the garlic
6) Arrange the greens on a serving dish and serve hot.
Enjoy!
Another of my favorite vegetables is Rapini or Broccoli Rabe. In Italy, Rapini is usually picked after the first frost, when it is tender. It is dressed in various ways and often served with roast pork. At room temperature, splashed with a little extra-virgin olive oil, it is superb!
I hope you enjoy these Italian-inspired vegetable dishes!
Beans and Tomato (Fagioli all'Uccelletto)
Ingredients
1 lb.dried cannellini beans
6 tablespoons extra virgin olive oil
3 garlic cloves
1 large handful sage leaves
1 lb. plum tomatoes (peeled and coarsely chopped - Note: you may use canned / tinned tomatoes if you do not have fresh)
Salt and pepper
Directions
1) Rinse beans carefully and place in large bowl. Cover with water and soak overnight.
2) Drain the beans and transfer to a large saucepan. Add 2 tablespoons of olive oil and just enough water to cover them. Bring slowly to a boil and the reduce heat to low. Simmer gently for about 1-hour or until tender but not mushy.
3) Meanwhile, heat the remaining 4 tablespoons of oil in a saucepan over low heat
4) Add the garlic and sage and fry gently until they start to change color, about 3 minutes
5) Add the tomatoes and cook gently over medium low heat for about 10 minutes, or until some of the liquid evaporates
6) Transfer the cooked beans to the saucepan containing the tomatoes and season with salt and pepper. Stir and cook over low heat for about 10 minutes to allow the flavors to blend.
7) Pour into a large bowl and serve!
Pan-fried Broccoli Rabe (Rapini in Padella)
Ingredients
2 lbs. broccoli rabe (rapini), washed and stems trimmed
1/3 cup extra virgin olive oil
3 garlic cloves, thinly sliced
salt and pepper to taste
Directions
1) Bring a large saucepan of slightly salted water to a boil. Add the broccoli rabe to the boiling water and cook for 3-4 minutes until barely tender.
2) Transfer to a bowl of iced water so that the leaves remain green. Drain and squeeze out any excess water.
3) In a skillet over very low heat, warm the olive oil. Add the garlic and fry until just golden, about 3-5 minutes.
4) Add the drained greens and season to taste with salt and pepper. Fry gently over low heat, stirring occasionally, until tender, about 5 minutes.
5) Remove greens and discard the garlic
6) Arrange the greens on a serving dish and serve hot.
Enjoy!
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