Corrado Assenza’s Chickpea Puree with Seasonal Vegetables
This is the chickpea puree Corrado Assenza prepared as an appetizer during his US tour this past spring. To start, he soaks Bio Alberti chickpeas …
White Bean Soup with Parmesan Broth
If you’re a Vacche Rosse cheese aficionado, chances are you’ve accumulated a hoard of rinds somewhere in the back of the fridge. Parmesan broth is …
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 is the glorious, tahini-less, bottarga hummus we make every summer. We’re kind of obsessed with it. We first learned this recipe from the wonderful …
Bean Stew with Colatura
This bean stew proves “healthy comfort food” isn’t necessarily an oxymoron. Trust us: this bean and vegetable stew is anything but a penance. It’s a …
From Bittman: Beer Glazed Black Beans
We adapted this recipe for beer glazed black beans from Mark Bittman’s How to Cook Everything. When we read about it in Mark’s weekly newsletter, …
How to cook Cicerchie
Cicerchie are chock full of vitamins, minerals like phosphorus and calcium, and fiber. It’s no surprise that Cicerchie used to be called “the meat of …
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, and these cold days it’s bean and barley soup! When we flipped through this recipe in “Marcella Cucina,” …
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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