by Deborah Perugi | Mar 16, 2021 | Appetizer, Recipes, Vegetables
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 | Jul 16, 2017 | Main Dish, Vegetables
This Zucchini Torte is a variation of the original recipe due to the lack of some ingredients. It is still easy to make and delicious. I had day old garlic bread and used that cut up instead of the bread crumbs. I skipped the additional garlic. I had some homemade tomato sauce so I used that instead of the tomatoes. I was all out of boxed Pomi tomatoes and did not have carrots. So here is the result. It only took 45 minutes in the oven.
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 | Casserole, Recipes, Vegetables
From Grandma to Pam Perugi Marraccini
Olive oil
3-4 medium zucchini
1 large onion
2 medium cloves garlic
1 large carrot
1 large stalk celery
1/4 C. each parsley, basil
5 or 6 skinned and strained tomatoes
salt and pepper
3 eggs
1/4 to 1/2 C. grated parmesan
1 C. bread crumbs
Chop finely garlic, onion, celery, carrots. Cut zucchini into 1/8 inch slices and halve them. Sauté zucchini, onion, garlic, carrots and celery.
until tender in olive oil on medium heat. Add chopped tomatoes, basil, parsley, salt and pepper. Cook only a few minutes. Let cool. Beat eggs
and add to cooled, cooked vegetables along with parmesan and bread crumbs. Make sure the egg mixture is just thick enough. Check seasoning.
Pour in oiled casserole dish and bake at 350° for 1-1/2 hours. Serves 7 or 8.
by Deborah Perugi | Oct 16, 2012 | Pickles, Recipes, Vegetables
From Grandma to D Perugi
To 3 lbs. of pickling cukes (small to medium firm) in 1 gallon jar add:
4 cloves garlic, sliced
3 or 4 sprigs dill including seed heads
2 tsp. whole pickling spice
Arrange in layers: cukes, spice, dill, garlic. Then add brine made by boiling 1/2 C kosher salt in 2 quarts water and cooled to tepid. On top, place 3 or 4 small pieces jewish rye bread or pumpernickle bread crumbs and 1 or 2 pinches of alum for crunchiness. Put cheesecloth over jar attached with rubber band. Use weught to keep pickles submerged if necessary.
“Half-done” are ready in 5-7 days. Then put in refridgerator with cap to slow up process and preserve.
by Deborah Perugi | Oct 16, 2012 | Fish, Fruit, Main Dish, Recipes, Vegetables
(In her own words)
Here is the basic batter used for frying zucchini, artichokes, shrimp, chicken, and eggplant.
2 eggs
1 Tbsp. olive oil
2/3 cup warm water
1/4 tsp. salt
1 cup flour
Break the egg into a bowl, add the oil, water, and salt. Beat until nicely mixed and homogeneous. Slowly sprinkle in the flour, beating batter.
Let it sit for a couple of hours before using. When you use this batter to coat cut-up vegetables or anything else, drop in only a few pieces at a time, turn them slowly with a fork to coat all sides and, then take them out and immediately put them into frying oil.
Note: This batter is also good for frying apples. Cut apples no less than 1/4 inch across.
When mixing the batter, beat with a fork until nicely mixed and the consistency of a good pancake batter. It’s good also for fish. Cod is very good.
Cook at medium heat.
