Tag Archives: bean
Pasta e fagioli

Pasta e fagioli (Pasta and Beans)

Pasta e fagioli, or pasta and beans, which goes by the amusing nickname ‘pasta fazool‘ in Italian-American slang, is one of the most internationally famous dishes in the entire Italian repertoire.  It is, however, a victim of its own success, and is too often made badly, very badly, which is why I would never order […]

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Fagioli con le cotiche (Roman-Style Pork and Beans)

Tuscans are known for being the biggest bean-eaters in Italy, so much so that they are sometimes called mangiafagioli in Italian. But Romans are no slouches in the legume department, either. They love fava beans, of course, and they make a mean pasta e lenticchie, for example, even if the Roman version is actually quite […]

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La ribollita (Tuscan Minestrone)

We’ve already gone over the basic recipe for minestrone on this blog. Once you’ve mastered that, it is a lot of fun to explore the many varieties of minestrone from all over Lo Stivale (meaning ‘the boot’ one of the many nicknames Italians give to their country). Perhaps the most delicious version of all is […]

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Quick Note: Crema di cannellini (White Bean Soup)

Here’s a quick and easy weeknight supper for you: a purée of cannellini beans, seasoned with garlic and rosemary, and thinned out with water or broth to create a soup. Nothing could be simpler or more satisfying. And if you are using canned beans—which you can, why not?—the soup can be done in five minutes. […]

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Fave e cicoria (Chicory with Puréed Fava Beans)

It has become quite fashionable in Italy, even at some chic restaurants, to serve the traditional peasant dishes of what is called la cucina povera, or the cuisine of the poor. These dishes, based on ‘humble’ ingredients (some of which have ironically become quite expensive) and simple cooking techniques, were born out of necessity but […]

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For a May Day Picnic: Fave e pecorino

  Fave e pecorino is not really a “dish” at all, you just set out the fava beans, in their pods, and a hunk of pecorino cheese. Each diner opens the pods for themselves and eats the raw fava beans they find inside with a bit of pecorino, washed down with a well-chilled dry white […]

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Caserecce e fagiolini (Pasta and Green Beans)

Weeknight dinners at our house much of the time revolve around pasta and vegetables. They quick and easy, and the combinations are almost endless. For some reason, however, the combination of pasta and green beans is not a particularly common one in Italian cooking, with the notable exception of trennette al pesto, which often includes […]

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Polenta pasticciata con fagioli e verza (Baked Polenta with Beans and Savoy Cabbage)

It’s a shame to throw away leftover polenta. There are so many delicious ways to use it. As mentioned in an earlier post on how to make polenta, it hardens as it cools and can be sliced into squares or other shapes, then grilled or fried. But my favorite way to use leftover polenta is […]

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Ham and lentil casserole

Here’s one answer to the perennial post-Christmas question: what to do with the leftover ham? As we all know, pork and legumes have a natural affinity, so why not pair ham and lentils in this rather loose riff on a cassoulet? First, simmer some lentils—about 100g (4 oz.) per serving—in abundant water (enough to cover […]

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Fagiolini in umido (Green Beans Simmered in Tomato Sauce)

While Sundays dinners at Angelina’s house were once-a-week, belly-busting, meaty affairs, she practically lived on vegetables during the week. This was long before vegetarianism went mainstream and she would not have thought of herself as a ‘weekday vegetarian’ or anything of that sort. It was just the way that she grew up eating in a […]

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Zuppa di scarola e fagioli (Escarole and Bean Soup)

Here’s a quick and easy dish, typical of the Campania region of Italy, that is a cold weather weeknight staple at our house: escarole and bean soup. Ingredients 1 small head of escarole, cut into fine ribbons 1 small onion, peeled and thinly sliced 450g (15 oz) boiled or canned cannellini or borlotti beans Water […]

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Pasta e piselli (Pasta and Peas)

Here’s a when-you-really-don’t-feel-like-cooking dish. It’s a quick and easy combination of pasta and peas, but really satisfying. This and pasta e lenticchie were my favorite everyday pastas Angelina would make when I was a kid. Here’s the way she made it: Ingredients 1 small onion, finely chopped A sprig or two of parsley, finely chopped (optional) […]

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Pasta e ceci (Pasta and Chickpeas)

There’s nothing so satisfying yet so quick and simple than the combination of pasta and some sort of legume–beans, peas or, in this case, ceci (chickpeas). And, as you probably know, the combination makes for a complete protein with plenty of fiber and no cholesterol. This kind of thing is a stand by weekday dinner […]

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Baccalà e ceci (Codfish with Chickpeas)

Everyone knows that Friday is fish day for Catholics, and even for some lapsed Catholics like myself. A traditional Friday dish in Rome is baccalà e ceci, salted cod fish with chick peas. (I love fried baccalà, and there was a well-known place on via dei Giubbonari, close to our apartment, called Filetti di Baccalà […]

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Angelina’s pasta e lenticchie (Pasta and Lentils)

Of all the wonderful dishes my grandmother Angelina would make when I was growing up, this was my very favorite. And that’s saying a lot, since she made incredible lasagne di carnevale. Angelina’s pasta e lenticche (pasta and lentils) was very simple to make but involved three more or less simultaneous operations: First, you simmer […]

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Fagioli e tonno (Tunafish and Bean Salad)

Here’s a dish that really is just about as simple as you can get. If you can open a can, you can can make this salad! And, obviously, it is easy to double or treble the recipe if you’re expecting more dinner guests, or you just feel extra-hungry. Ingredients Makes enough for 4 persons as […]

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