by Pam Marraccini | Mar 16, 2021 | Beans, Recipes, Soup, Vegetables
Pam and her father Archie Perugi developed this recipe as remembered by Archie from his childhood.
Makes 12 servings
INGREDIENTS
1⁄2 lb dried cannellini beans or
24 oz canned/cooked beans 1⁄2 c olive oil
1/2 c olive oil
4 oz pancetta, chopped
2 lg onions chopped small
2 leeks (white part only) cut in half lengthwise & thinly sliced
1 bunch kale, deveined & chopped bite size
1 bunch swiss chard, chopped bite size
1⁄4 to 1⁄2 cabbage, chopped bite size
3 qts water/chicken stock (I make my own chicken stock and use 1 qt stock and 2 qt water)
4 potatoes, diced small (4 cups)
1⁄2 lb linguine broken into 1-1 1/4 “ pieces
Salt and pepper
1/2 c homemade pesto (or to taste) without parm cheese
Parmesan for sprinkling on each serving
DIRECTIONS
Soak the beans overnight with 1 teaspoon baking soda for at least 8 hours, drain.
Heat the olive oil in a large soup pan, brown the pancetta. Add the onions and leeks and cook for 5-10 minutes until wilted. Add all the chopped greens and cook until wilted. Add (the soaked dried beans)**, and 2 quarts of water/chicken stock, bring to boil then lower it to a simmer for 45-60 minutes (test the beans).
Add the potatoes, (canned beans)**, and the linguine. Add 1 qt water. Raise temperature to bring to a boil and then lower it to a simmer. Season with salt and freshly ground black pepper. Cook until linguine are al dente. Turn off heat and add Pesto. Serve with grated Parmigiano-Reggiano.
**Soaked dried beans need more time to cook than the canned beans.
by Deborah Perugi | Nov 8, 2012 | Beans, Polenta, Recipes, Sausage
from Archie Perugi
One bunch kale
Italian Pork sausage or Salamini sausage
Olive oil
1 medium or 2 small onions diced
1 carrot diced
1 celery stalk diced
1 garlic clove crushed or minced
1 can red kidney beans or white Roman
1 small can tomato sauce
Salt and pepper
Corn meal (polenta or coarser meal)
Cook kale in water. Drain and cut into pieces. Brown broken up sausage in olive oil. Add kale, onion, carrots, celery, garlic, beans, 3 C water, tomato sauce, salt and pepper and cook over medium heat. Bring to a simmer and add corn meal slowly stirring continuously with wooden spoon. Cook 30 minutes.
Garnish with olive oil and grated parmesan cheese.
by Deborah Perugi | Nov 8, 2012 | Beans, Beef, Recipes, Soup, Vegetables
Nona Battani (Grandma’s mother) – from N Krug
Boil beef chuck meat in salted water with 1 bouillon cube to make stock.
Cool and skim fat off the top. Chop meat up.
1 can cannelloni beans
1 zucchini
Green beans cut in 1 inch pieces
2 chopped carrots
2 – 3 stalks chopped celery
2-3 chopped onions
Garlic powder
1 tsp basil leaves
2-3 chopped potatoes
2-3 chopped and peeled tomatoes
1 Cup Ditalini pasta
Saute onions, celery, and carrots in 1/4 stick of butter. Add 1 Tbsp. oil for flavor. Add zucchini, string beans, beans, potatoes and tomatoes.
Cook until soft. Add meat stock. Season with garlic powder, basil, salt and pepper. When soft and soup is thick, add pasta and cook al dente.
Editor’s Note: You can use vegetable bouillon cubes instead of the meat stock and no meat for a vegetarian version. I also add a piece of parmesan rind for flavor and offer grated parmesan to sprinkle on top. This is a surprisingly quick and easy dinner to make during the week.
by Deborah Perugi | Oct 16, 2012 | Beans, Main Dish, Recipes, Sausage
From Archie Perugi
1 Cotechino sausage (can be found in NYC or even your local Italian market!)
2-1/2 C. large lentils, washed and dry
2 small onions or 1 large, diced
1/4 c chopped pancetta
1 tsp. chopped garlic
2 stalks celery, diced
2 medium carrots, diced
1 can tomato sauce or 1 cup homemade sauce
Boil sausage in water for 1 – 1 1/2 hours.
Remove from water and add lentils to water and boil.
Saute chopped onions in olive oil, then add pancetta,carrots, celery, and garlic.
Add partially cooked lentils to the carrots, etc. Then add the tomato sauce and sausage. Add some of the sausage water. Pierce the sausage to release the juices into the lentil mixture. Cook for 45 minutes over medium heat or until the lentils are soft.
Serve with sliced sausage on top.
