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Fagioli E Gabmeri(Canellini Beans With Saute
* Exported from MasterCook *
FAGIOLI E GABMERI (CANELLINI BEANS WITH SAUTE
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Dried White Beans -- * see
Note
1/3 c Extra Virgin Olive Oil --
Divided
2 lg Garlic Cloves -- peeled &
Chopped
1 oz Pancetta -- chopped fine
6 lg Fresh Sage Leaves -- -or-
1 t Dried Whole Leaf Sage
Salt And Black Pepper -- to
Taste
1 Tomato -- core/peel/chop
Fine
1 lb Medium Shrimp -- peeled &
Deveined
* such as cannellini, Great Northern or navy beans
Note: The beans in this recipe will need to be soaked
overnight
Put the beans in a non aluminum container and cover
with 5 inches of codl water. Soak overnight and then
drain well. Place them with all other ingredients
except the salt (see note) and shrimp, in a pot that
will comfortably hold them all.
Pour enough cold water over the ingredients to cover
them by about 3 inches.
Cook gently at a simmer for about 1 hour or more. The
liquid in the beans should be mostly absorbed by the
time they finish cooking and the beans shoul dbe very
moist and succulent. Do not let them go dry. Add the
salt to taste. Serve the beans hot, drizzled with
olive oil; they are equally good at room temperature.
Sautee the shrimp in the olive oil with a pinch of
salt and pepper for about
2 minutes, stirring often. Do not overcook. Serve
the shrimp with warm beans or slightly chilled with
room temperature beans.
Note: Adding salt to beans before they are fully
cooked toughens them.
Serves 6 to 8.
NOTES:
The beans are delicious without shrimp. They make a
tasty accompaniment to roast or grilled meat, fowl or
fish. If you increase the amount of cooking water,
you an have a delectable baean soup.
(all recipes (c) Carlo Middione - Vivande Ristorante,
as printed in SF Examiner Epicure, 4/26/95)
Recipe By : Tess Mercer <tess@NANOTHINC.COM>
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