Fagioli all’Uccelletto
Beans, extra virgin olive oil, tomatoes, and sage. This simple combination of ingredients represents one of the most iconic dishes of Cucina Povera. Pellegrino Artusi …
Hummus Bottarga
This recipe is the glorious tahini-less bottarga hummus that we make every summer. We are kind of obsessed with it. We first learned this recipe …
Bean Stew
“Healthy comfort food” isn’t necessarily an oxymoron. Trust us: this bean and vegetable stew is anything but a penance. It’s a creamy and tasty soup …
From Bittman: Beer glazed black beans
This recipe was adapted from Mark Bittman’s How to Cook Everything. When we read about it in Mark’s weekly newsletter, we had to try it …
How to cook Cicerchie
Chock full of vitamins, minerals like phosphorus and calcium, and fibers, it is no surprise that Cicerchie used to be called “the meat of peasants”. …
Erica de Mane’s Lentil Soup
We are kicking off soup season with this favorite from Erica de Mane. This lady know lentils. So, of course, for her Umbrian lentil soup recipe …
Marcella Hazan’s Bean & Barley Soup
Marcella Hazan always knows what we need. When we flipped through this recipe in “Marcella Cucina,” there was no doubt that it’s exactly what frigid winter …
Risotto con Salsiccia e Fagioli Borlotti
We start eating this dish as soon as sweater season rolls around, and we don’t stop until spring flowers start popping up. It is a …
Mesciua – the Recipe, from Steve Maslow
Mesciua is a primo, a soup really, designed, we suspect, to show off the heady aroma, ilken texture and multi-stage flavor of your best olive …
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