E Gabmeri (Canellini Beans with Saute|
Fagioli E Gabmeri (Canellini Beans with Saute
1 lb Dried White Beans -- * see
1/3 c Extra Virgin Olive Oil --
2 lg Garlic Cloves -- peeled &
1 oz Pancetta -- chopped fine
6 lg Fresh Sage Leaves -- -or-
1 ts Dried Whole Leaf Sage
Salt And Black Pepper -- to
1 Tomato -- core/peel/chop
1 lb Medium Shrimp -- peeled &
* 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini