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Fagiuoli
all’Ucceletto (Tuscan Tomato, Beans, & Sausage)
Drain the beans and boil one hour in lightly salted water. Meanwhile, prick the sausages and simmer in boiling water to cover for 15 minutes. Cut them into bite-sized pieces. Heat the olive oil over a medium flame in a heavy-bottomed clay pot or dutch oven. Add the garlic and the sage (no more than seven or eight leaves). Cook until the sage crackles and the garlic is lightly browned. Add the tomatoes and cook for a few more minutes, then add the beans and enough bean broth to cover. Season with salt and pepper, add the sausages, and simmer everything another 20 minutes, stirring occasionally and adding bean broth as necessary to keep things from drying out. Serve with a tossed green salad including radicchio and arugula. Serves 4. Serve with a good Chianti or other Italian red. Barbecued Mini Ribs - una Tapa
These tasty ribs are known as Costillas in Spain. They can be used as Tapas or as a main course. Freshly squeezed orange juice can be substituted for the Sherry. Separate the ribs. Using a meat cleaver or heavy knife, cut each rib in half across the bone. Mix the sherry, tomato paste, soy sauce, Tabasco, and sugar in a bowl. Stir in 1/4 teaspoon of salt. Put the seasoned flour in a strong plastic bag, then add the ribs and toss to coat. Dip each rib in the sauce. Cook on a hot barbecue or 5-6 inches under a hot broiler for 30-40 minutes, turning occasionally until cooked and a little charred. Sprinkle lightly with salt and serve. Serves 6-8 as a tapa or 2 as a main course. Serve with a Spanish red wine such as Carrascal Las Dosces. Salmon Canapés
Place the first four ingredients in a food processor or blender and process until smooth. The mix may be made several hours ahead of time and chilled. When ready to serve, spread on a slice of bread. Garnish by placing a black olive in the center of each canapé. Serve with a dry Italian white wine. Serves 4-6. Green Chili Pork Stew
Heat a Dutch oven over a medium high flame. Add 2 Tbl. oil and brown the pork cubes in batches to avoid crowding. Remove the well-browned cubes from the pot. Add the chipotles, oregano, coriander, and cumin to the pot, adding the remaining oil if necessary. Sauté until fragrant, about 1 minute, stirring to prevent burning. Add the garlic and sauté for 90 seconds. Add the onions and salt to the pot and stir well. Continue cooking until the onions have begun to brown, approximately 8 minutes. Add the tomatillos to the pot and blend well. Reduce the heat and simmer until the tomatillos have softened and released their liquid, about 10 minutes. Meanwhile, rinse the posole and beans well. Add the reserved pork cubes, chicken stock, bay leaves, pink beans, posole, and green chilies to the pot. Blend well and allow to simmer until pork is fork tender. Add water as needed. Season with pepper to taste. Add more salt only if necessary. Serve with garnish. Serve with a gutsy Spanish red such as Mencia. Sausage and Potatoes (Salsicce e Patate)
Peel and dice the potatoes. Slice the onion and mince the garlic and pancetta. Melt the butter in a skillet and add the potatoes and other minced ingredients. Cook, stirring, until the onion begins to brown, then crumble the sausage into the mixture. Add enough broth or water to cover, and simmer until the liquid is evaporated and the potatoes and sausages are done. The total cooking and preparation time will be about an hour. Serves 4. This is real comfort food! Serve it with a hearty Italian red such as Verrazzano Rosso "Mini Tuscan."
Crostini
with Tuna Tapenade
Preheat oven to 375. Arrange bread slices on a sheet pan. Brush
lightly on top with oil. Bake 6-8 minutes until lightly browned. Allow to
cool slightly. Mound tapenade on each toast, sprinkle with parsley, and
serve. Can be prepared up to one hour ahead of time. Serves 8-10
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