At the pizzeria, the Friday of the reamer is like a noisy clockwork. The routine is always the same whether you’ve been there or for the first time. You put your name and number on a list, and then you queue until you’re called, and random lines on the sidewalk line into the street. If all of your teams are there, you can go through the narrow pizzeria – three pizza ovens and wood, handkerchiefs and handkerchiefs, spinning and paddling – that seems too small, but you’re all right. Once you have all your legs under the table, you have to put them aside, so the waiter can cover the table with a sheet of paper, and when you put a pile into the plate and tableware, paper-menu – and blue birol to mark your order.
We mark the same things every week: a marinara and a capricciosa, a small red pizza, water and a liter of red house. But first, in the white paper’s square, saute zucchini flowers (not as good as before). And it’s always a dish of white beans.
I like Italian beans, including meat and dairy products, but I tend not to like southern Italian food, by the way, vegetarian.
In remo, they were just small white beans – a carrot and celery with a rib and some cloudy broth and olive oil around them – but they were delicious, just the right point between flour and butter: the Romans said to pack horses, “like butter.” They came with two large buffers to clear the soup. “I think they baked the beans in the pizza oven,” I told my friend, another Rachel, and put the ashes and beans in the flask. Waiter, he is wearing his T-shirt and is loyal to lazio, and his forearm is printed out to be on the board. “You cook in a wooden oven? I asked. He looks blank and I’ll try again. “Do you cook beans in a pizza oven? He said Rome was no and told me we were not in Tuscany. “Let’s soak them, put them in a large pot of carrots and celery, and cook them until they’re soft. “Buoni, eh?
Cannellini bean, borlotti bean, kidney, lentil bean, black eye bean I don’t know what we would have done without them. They are the backbone of our diet, such as bread, pasta and potatoes. Italians have the means to make beans the core of their daily diet, without your benefits or pockets of bondage-though they are.
All kinds of beans work, but the mottled borlotti is especially good for patients with stewed beans, potatoes, tomatoes and herbs, almost maroon soft. It is adaptable to change, so try different varieties of beans, seasonal vegetables and herbs.
Patient’s soya bean stew (main picture)
For today’s recipe, the beans need to be soaked (I put myself on a stick near the kettle).
4 to 6
500 grams of dry boron, beans, overnight.
500 grams of tomatoes, fresh or canned.
6-8 tablespoons olive oil with a little bit of burr,
Large onion, ideal white, peeled and sliced.
1 the same
A sprig of parsley
A pinch of celery leaves.
Service. Chopped parsley or red pepper.
Cover the beans with fresh water and boil for 5 minutes. 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 cans, drain the juice. Roughly cut the tomato.
In a low calorie skillet, saute Onions, garlic and a little salt in olive oil until soft and fragrant. Add the chopped tomatoes, press them into a saucepan and cook for 2 minutes. Chop the cilantro and celery leaves and soak in thyme for 1 minute. Add diced potatoes, beans and a little salt, stir well, cook for a minute, cover with hot water, and simmer for 90 minutes, or until the beans and potatoes are soft. This dish should be soup, so if the pan looks dry at any time, add more water.
Sprinkle with a bit of chopped parsley, an olive oil, or some chopped red peppers, if necessary.
Red artichoke and butter beans.
Service 4:1 onion, carrot, 1 small leek, celery, then put them into a deep pot cover, lightly fry with a little pepper flakes until 6 tablespoons olive oil is sweet. Meanwhile, cut the edges and one-third of the artichokes into a bowl of half-cooked lemon juice and mix with water. When ready, add the artichoke and 1 potato to the pan, peel, dice and add a little salt. Stir well, add 250ml white wine, then simmer for 15 minutes, or until the vegetables are soft, stirring occasionally. Stir 2 rows of beans. Cook for 5 minutes, stirring, until soft and gravy. Season, set aside, then lightly heat, bread service.
Pasta – pasta and chickpea soup.
Service 4: saute Onions gently with 6 tablespoons olive oil and parsley – cut into small pieces – until soft and fragrant. Add 1 small potato and stir until smooth. Add 1 teaspoon of fresh rosemary, 1 teaspoon of tomato sauce and a little pepper. Stir and cook for 1 minute. Add 2 tablespoons chickpeas, drain and rinse, 1.2 liters of water and a little salt. Bring to a boil, then reduce to 20 minutes and simmer gently. When cooked, pour half the soup into the pan and then pour it into the pan. Taste the season and bring a steady but gentle boil. Add 120 grams of small dry pasta. Stir well, cook until tender, add water if necessary. Seasonal and olive oil premium service.
White beans and withered green.
Service 4: saute 2 cloves of garlic, chopped Onions, 1 chopped celery, 1 chopped celery, 8 minutes of chili, or until soft and fragrant. Add calories by adding 700 grams of chopped greens (such as Swiss chard, spinach, dandelion) at a time, and then add a pinch of salt to prevent the previous one from losing salt. Cover for 5 minutes or until the green is soft. Remove the lid and cook for 2 minutes. Add 250g cannellini beans and a cup of cooked broth, stir and expose for about 5 minutes. For garlic bread, grilled sausage or white rice. Or make thick soup with hot water. With the crumbs.