Cannellini Bean Dish
Now this is a recipe you have to try!
Chris Fennimore the Host and Program Director of WQED Cooks in Pittsburgh is traveling in Italy and graciously agreed to share this recipe with us! He is traveling in Rome and spending some quality time with his grandson, Tobias who loves this recipe. Well actually Tobias loves all his Grandpa’s recipes, lucky kid. This is a very easy recipe to make and obviously from this photo a delicious and authentic recipe. Chris tells me he served it (as you can see in the photo) with a cheesy polenta.
You’ll need:
- 1 Onion
- 1 Carrot
- 1 Celery stalk
- Olive oil
- 1 clove of garlic
- 2 cups Cannellini beans
- 2 cups Chicken stock
- Black cabbage (can be substituted with kale or escarole), chopped
- Pecorino Romano cheese
Directions:
- Sauté a chopped onion, carrot and celery stalk in olive oil until they start to wilt.
- You can add a chopped or whole garlic clove based on your preference.
- Then add two cups of prepared Cannellini beans and two cups of chicken stock. Bring to a boil.
- For the greens I used black cabbage – it’s very common here in the Rome markets but you could substitute kale or escarole. Chop these as well.
- Cover and let it simmer until the greens are tender, about 20 minutes.
- Serve with some grated pecorino Romano.
Daniel Mancini
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