RECIPE TITLE "Fagioli e Gamberi"
Author: Giuliano Bugialli from
the book Foods of Sicily & Sardinia and the Smaller Islands
1997 Giuliano Bugialli.
3 cups dried cannellini beans
3 pounds Swiss chard with large white stems, cleaned and cut into
4 ounces prosciutto or pancetta, in one piece
3 large cloves garlic, peeled
4 tablespoons olive oil
1 red onion, cleaned and thinly sliced
Freshly ground black pepper
Fine salt to taste
48 medium-sized shrimp, shelled and deveined
Salt and freshly ground black pepper
4 tablespoons olive oil
- Soak the beans in a bowl of cold water overnight. Rinse the
chard very well and let soak in a bowl of cold water for 30 minutes.
- Drain the beans and rinse under cold running water. With a meat
grinder, coarsely grind prosciutto and garlic together. Transfer
to a bowl and add the olive oil and freshly ground pepper. Mix
very well, pour everything over the beans and gently mix.
- Lightly drain the chard and spread half of it over the bottom
of a large casserole. On top of the chard, arrange all the beans.
Do not allow the bean layer to reach the sides of the casserole.
Over the beans arrange the onion all over. Then make the final
layer with the remaining chard. Pour 3 cups of cold water over,
cover casserole, and simmer for about 1 hour and 20 minutes without
mixing. By that time, beans should be almost cooked. Season with
salt, cover pot again, and cook for 5 minutes more. Then gently
mix beans and chard together and let rest for 5 minutes before
- As the beans cook, soak the shrimp in a bowl of cold water with
one of the lemons, cut in half and squeezed, and a little coarse
salt for 30 minutes. Drain the shrimp, rinse under cold running
water, and thread 4 of them onto each individual skewer. Place
skewers on a serving platter, but not of metal. Squeeze the remaining
lemon into a small bowl, then add salt and pepper to taste and
the olive oil. Mix very well. Pour the marinade over the shrimp
and refrigerate, covered, until ready to bake or grill them.
- Preheat the oven to 400°. Transfer the shrimp with the marinade
to a baking pan and cook for 4 minutes. Turn the shrimp over and
cook for 3 minutes more. Prepare each serving by scooping up the
beans/chard mixture with a slotted spoon to drain most of the
broth. Then place a skewer of shrimp over each serving.
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Who better to take fans on a culinary tour of Italy, than Lidia Matticchio Bastianich? Her new cookbook, Lidia's Italy (a companion to her new public television series of the same name) covers "ten places in Italy Lidia loves most": Istria, Trieste, Friuli, Padova and Treviso, Piemonte, Maremma, Rome, Naples, Sicily, and Puglia. In addition to 140 simple and delicious recipes, Lidia's Italy also offers a short introduction to each locale, featuring cultural treasures not to be missed (as defined by Lidia's daughter and coauthor, Tanya). For the cook as well as the armchair traveler, Lidia's Italy is a rich and satisfying gastronomic journey through Italy. --Daphne Durham
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Yes, you will still find those fabulous recipes she remembers so fondly from family meals, but you'll also find updated twists on classic trattoria favorites--California-inflected, hearty but not overwhelming, and with the perfect balance of healthfulness and terrific flavor. Wouldn’t you love a faster, lighter take on osso buco (here made with turkey instead of veal), a salad with real substance (like one of cantaloupe, red onion, and walnuts), and fish that gets an Italian makeover by way of lots of fresh veggies and accents such as fennel and grapefruit salsa? And let’s not forget dessert. After all, what’s not to adore about little doughnuts dipped in chocolate sauce?
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"The trick to cooking is that there is no trick." ––Mario Batali
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Anyone who has visited Carmine’s flagship Times Square restaurant knows that Carmine’s food is the best of classic Italian cuisine—each dish prepared simply to bring out the most vibrant flavor and make anyone who tastes it smile and reach for seconds.
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Carmine’s Family-Style Cookbook’s perfect Italian recipes include:
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A Publishers Weekly Best Book of the Year
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