Fagioli Alla Fiorentina Food
PASTA E FAGIOLI
Make this vegan soup in the slow cooker for a super-easy, healthy supper. Packed with veg, pasta and beans, it's a satisfying soup for winter
Provided by Myles Williamson
Categories Dinner, Lunch, Soup, Starter, Supper
Time 9h20m
Number Of Ingredients 14
Steps:
- Drain the beans and bring to the boil in a pan of salted water. Cook for 10 mins, drain, rinse and put in a slow cooker with the onions, carrots and celery.
- Stir in the olive oil, garlic, stock, tomatoes, half a can of water and the miso. Tie the herbs together with kitchen string and add these as well. Season. Cover and cook on low for 6-8 hrs, until the beans are cooked through and all of the veg is really tender.
- Remove and discard the herbs and stir in the pasta. Cover and cook on high for another 30 mins. Add the cavolo nero stalks and leaves and cook for a final 30-40 mins, or until the pasta is cooked through and the greens are tender. Serve scattered with the cheese and drizzled with a little more olive oil, if you like.
Nutrition Facts : Calories 225 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium
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- TRIPPA – Florentine-style tripe stew. Tripes are parts of cattle’s stomachs. Ok, tripes may not sound promising. But Trippa alla Fiorentina and Trippa alla Tocana are some of the most famous Tuscan dishes.
- LAMPREDOTTO ALLA FIORENTINA – Florentine-style Lampredotto sandwich. Lampredotto is a typical sandwich from Florence. The sandwich is made of a grilled crispy bun called ‘panino‘ filled with a slowly-cooked final stomach of a cow in a broth called ‘lampredotto‘ in Italy.
- BISTECCA ALLA FIORENTINA – Florentine veal meat stake. It is impossible not to mention Florentine steak when talking about the food of Tuscany. Tusc any ste ak, or Florentine-style steak, is a famous veal meat stake originating in the city of Florence in Tuscany.
- CROSTINI TOSCANI – Tuscan chicken liver pate with crostini. Chicken liver pâté served on crostini (traditional Italian toasted bread slices) is a typical Tuscan dish.
- FETTUNTA – Tuscan roasted bread. Fettunta is roasted Tuscan bread with a generous amount of extra virgin olive oil. Sometimes garlic clove is rubbed over the toasted bread before pouring the olive oil.
- PANZANELLA SALAD – Tuscan bread and tomato salad. Panzanella is Tuscan bread and tomato salad, similar to Levantine Fattoush. This popular summer salad from Tuscany is made of stale bread, chopped tomatoes and onions, olive oil and vinegar, and quite often cucumbers and fresh basil.
- ACQUACOTTA MAREMMANA- Tuscan bread and vegetables soup with poached eggs. Leftovers bread is not only used in a salad in Tuscany but also in soups. One of the most popular Tuscan dishes is Acquacotta Meremmana.
- PAPPA AL POMODORO – Tuscan bread and tomato soup. Pappa al Pomodoro is another thick traditional Tuscan soup. It is made from stale bread, fresh tomatoes, garlic, extra virgin olive oil, fresh basil, salt, and pepper.
- RIBOLLITA SOUP – Tuscan bread, and white beans soup. Another delicious Tuscan soup made from leftover bread is Ribollita soup. ‘Ribollita’ means ‘reboiled’ as the soup is reboiled from the leftovers from the previous day.
- CACCIUCCO – Tuscan seafood soup. Cacciucco is a Tuscan seafood stew similar to French Bouillabaisse. Cacciucco comes from the coastal part of Tuscany and probably the best known are cacciucco from the city of Livorno and cacciucco from the city of Viareggio.
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- Affettate la trippa sottile, lavatela per bene sotto l’acqua corrente e lasciatela scolare bene in un colino. Occupatevi, poi, del soffritto: sbucciate la carota e tagliatela a fette molto sottili per il senso della lunghezza, quindi ricavate dei cubetti. Lavate la costa di sedano, eliminate la membrana filamentosa esterna con il pelapatate. Dividete la costa a metà e tagliatela a cubetti piccoli. Sbucciate la cipolla, dividetela a metà, e riducetela a piccoli dadini. In un tegame, fate soffriggere l’olio e il burro insieme, poi unite le verdure per il soffritto: il sedano, la carota e la cipolla.
- Aromatizzate con le foglie di alloro e uno spicchio di aglio. Fate rosolare le verdure a fuoco basso per 5 minuti, mescolando di tanto in tanto con un cucchiaio di legno. Prima di aggiungere la trippa, togliete l’aglio con una pinza da cucina e questo punto aggiungete la trippa, fatela rosolare per insaporirla.
- Versate, poi, nel tegame il vino bianco che farete evaporare completamente. Aggiungete ora i pomodori pelati, salate e pepate a piacere, coprite con il coperchio la pentola e portate a cottura la trippa bagnandola di tanto in tanto con del brodo caldo e girandola spesso, ci vorranno circa 2 ore.
- A fine cottura spolverate con il parmigiano Reggiano e lasciate riposare per 5 minuti. Servite la trippa alla fiorentina ben calda accompagnandola con dei crostini di pane.
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Steps: Drain the beans and bring to the boil in a pan of salted water. Cook for 10 mins, drain, rinse and put in a slow cooker with the onions, carrots and celery.
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