About This Blog

This is, as the title indicates, my kitchen notebook (the header is actually a scanned image of the cover of a notebook that I started using about 25 years ago and the background is a stained page from that book). I am not a professional recipe writer. If you try any recipe here, please keep that in mind, these recipes have not been tested by an independent tester. The "recipes" are often not even really recipes but rather a list of ingredients that I've noted after preparing a dish on the fly that I thought came out well. Perhaps I've also added some instructions, but I rarely keep accurate track of what I've done in terms of time or temperature, I've just noted to the best of my memory (feeble) what I did.

Please feel free to take some inspiration from here, but on the other hand, please give credit where it is due. I also welcome any constructive comments that you might have if you are inspired to try a recipe. Questions are welcome, but keep in mind that I may not remember specifics. The dishes do evolve over time...

Thank you and enjoy!

Bean Soup with Spigariello Broccoli

1/2 pound dried beans, presoaked
1/2 pound Spigariello Broccoli shoots
1 ounce guanciale or bacon, finely diced
1 tablespoon olive oil
1 very large carrot, peeled and diced
1/2 very large sweet onion, diced
1 tablespoon (about) minced fresh rosemary
2 large cloves garlic, minced
1/4 cup diced oven roasted cherry tomatoes, or sundried tomatoes
1/2 pound ham, diced
a drizzle of vinegar
fresh ground pepper to taste

Put the presoaked beans into a large pot with 6 cups water. Bring to a boil, turn the heat down and simmer, partly covered.

While the beans are cooking prepare the Spigariello broccoli. Remove the largest bottom leaves from the broccoli shoots, trim off the leaf stems and discard, coarsely chop the leaves. Cut off and discard any tough bottoms from the shoots (if the stalks are large enough you can peel off the tough skin and use the tender inner parts). Cut the shoots crosswise into pieces. Add the chopped broccoli to the beans and continue to simmer, partly covered.

Put the guanciale or bacon in a medium skillet over medium low heat. Saute the guanciale or bacon until crisp. Add the carrot, onion, and rosemary to the skillet, turn the heat up a bit and cook, stirring frequently, until the vegetables start to brown. Remove the skillet from the heat, stir in the minced garlic and chopped tomatoes and set aside.

When the beans are nearly tender (the amount of time to this stage will vary depending on the age of the beans - the older they are the longer it takes), stir in the sauteed vegetable mixture (sofrito) and diced ham; continue to cook the soup until the beans are fully tender but not falling apart. Taste for salt (I added none because of the saltiness of the guanciale and ham), add a splash of vinegar (amazing how a touch of vinegar can brighten the flavor), and grind in some fresh black pepper.

Serves at least 4.

No comments:

Post a Comment

Thanks for your comments!