At the pizza shop, reamer’s F riday runs like a raucous clockwork. Whether you have been to this place all your life or the first time you go there, the routine is always the same. You put your name and number on a list, and then line up until you are called, and the random queue on the sidewalk drains into the street. If you all team arrived in, you can through the narrow pizza shop – three pizza oven and through the wood, use a handkerchief and handkerchief, rotation and paddle – seems to be too small, but you are all suitable. Once you put all the legs under the table, you’ll have to put them away right now, so the waiter can use paper cloth covering the table, when you put a bunch of pouring into plates and cutlery, paper – menu – and a blue birol mark your order.
We mark the same thing every week: a marinara and a capricciosa, a small red pizza, water and a liter of red house. But first, on the white paper’s square, a Fried zucchini flower (not as good as before). And always a dish of white beans.
I love Italian legumes that can include meat and dairy products, but often not – like southern Italian food, by the way, vegan.
In remo, they are just a small white beans – one a piece of carrot and celery with ribbed, surrounded by some cloudy broth and aura of olive oil – but they are so tasty, just the right point between flour and butter: it the Romans said that to pack horse, “like butter”. They came in two big buffer slices to clear the soup. “I think they baked the beans in the pizza oven,” I told my friend, another Rachel, and put ashes and beans in the flask. Waiter, he is loyal to lazio in his T-shirt and his forearm printed, to take the board. “You cook in a wood oven? I asked. He looked blank. I’ll try again. “You cook beans in a pizza oven?” Here he makes a sound, Rome equals “nah” and tells me that we are not in Tuscany. “Let’s soak them, put them in a large pot with carrots and celery, and cook them until they are soft. “Buoni, eh?
Cannellini beans, borlotti beans, kidneys, lentils, black eyed peas… I don’t know what we would have done without them. They are the backbone of our diet, like bread, pasta and potatoes. Italians have the means of beans, which make them the core of their daily food, without the shackles of your good or your pocket – although they are all.
All kinds of beans work, but the dappled borlotti is especially good for the patient grey stew of beans, potatoes, tomatoes and herbs, almost chestnut-like softness. It is suitable for change, so try different varieties of beans, seasonal vegetables and herbs.
Patient grey stewed beans (master map)
For today’s recipe, beans do need to be soaked (I put myself on a stick near the kettle).
500 grams of dry bor, beans, overnight.
500 grams of tomatoes, fresh or tinned.
6-8 tablespoons olive oil, plus a little bit of burr,
Big onion, ideal white, peeled and sliced.
1 garlic cloves
A sprig of parsley
A pinch of celery leaves.
The kthyme potato,
Chopped parsley or red pepper, serving.
Cover the beans with fresh water and boil for 5 minutes, then drain and rinse. If you’re using fresh tomatoes, soak them in boiling water for a minute, then cool them and peel off the skin. For the cans, drain the juice. Cut the tomatoes roughly.
In a low-calorie cauldron, saute the onion, garlic and a pinch of salt in olive oil until soft and fragrant. Add the chopped tomatoes, press them over the pan, and simmer for 2 minutes. Cut the coriander and celery leaves coarsely, then add thyme and soak for 1 minute. Add diced potatoes, beans and a pinch of salt, stir and simmer for a minute, cover with hot water, gently cook for 90 minutes, or until beans and potatoes are soft. This dish should be soup, so if the pan looks dry at any time, add more water.
If necessary, sprinkle with a bit of chopped parsley, one olive oil, or some chopped red peppers.
Red artichoke and butter bean.
Service four: 1 onion, carrots, 1 1 small leek, celery, and then put them in a deep pot cover, with a little chili slices gently fry in 6 tablespoons olive oil, and sweet. At the same time, cut edges and a third of artichokes and place them in a bowl of half-and-half lemon juice mixed with water. Once ready, add the artichokes and 1 potato to the pan, peel, diced and a little salt. Stir well and add 250ml of white wine and then simmer for 15 minutes, or until the vegetables are soft, stirring occasionally. Stir 2 drain beans. Cook for 5 minutes, stirring, until soft and gravy. Season, shelve, then gently heat, bread service.
Spaghetti – pasta and chickpea soup.
Service 4: lightly saute an onion with 6 tablespoons olive oil and a parsley – both cut into small pieces – until soft and fragrant. Add 1 small potato, stirring to each block. Add 1 teaspoon of fresh rosemary, 1 teaspoon of tomato paste, and a dash of cayenne pepper. Stir and cook for 1 minute. Add 2 tablespoons of chickpeas, drain and rinse, and 1.2 litres of water and a pinch of salt. Bring to a boil, then reduce to 20 minutes and simmer gently. When cooked, pour half the soup out of the pan and bring it back into the pot. Season to taste, then bring steady but gentle boiling. Add 120 grams of small dry pasta. Stir well, cook until tender, and add water when necessary. Seasonal and olive oil top service.
White beans and wilted green.
Service 4: stir-fry 2 cloves of garlic, chopped onion, 1 chopped celery, 1 chopped celery, 8 minutes of hot pepper, or until soft and fragrant. Increase the calories by adding 700 grams of chopped green vegetables each time (such as Swiss chard, spinach, dandelion vegetables), then add a pinch of salt to prevent the previous one from being a little less salty. Cover for 5 minutes, or until the greens are soft. Remove the lid and cook for 2 minutes. Add 250 g of cooked cannellini beans and a cup of cooked broth, stirring and uncovering for about 5 minutes. Serve with garlic bread, grilled sausage or white rice. Or make a thick soup with hot water; With the crumbs.