Fall is for Pigging out
nothing is wasted in Florence's Central Market!
fabulous selection of salami'sAs fall comes in, our palates goes to the "P" words
Porcini
Pumpkin
pumpkins and fall squash
Polenta
baked polenta with kale and tuscan white beans, " farinata"
and of course
PORK!
suckling pig is always fabulous for a party
Kate and I both agree pork and beans is fall's comfort food.
Rib-sticking, heart-warming, belly filling
We thought it would be a great idea to warm up the fall
with a virtual gathering of recipes
inspired by this classic combination.
Kate, the Queen of Cassoulet, offers week-end workshops
and also provides cassoles by mail for your own
weekend Camp Cassoulet at home.
In my hood, Tuscans are called "Mangiafagioli"- bean eaters
and have a special way with pork
and beans both!
It is comforting that yearly seasons repeat themselves
rewarding us with meals to remember!
Soups or stews
what is your favorite?
freshly shelled cannellini beans are so Tuscan
Porcini
Pumpkin
pumpkins and fall squashPolenta
baked polenta with kale and tuscan white beans, " farinata"and of course
PORK!
suckling pig is always fabulous for a partyKate and I both agree pork and beans is fall's comfort food.
Rib-sticking, heart-warming, belly filling
We thought it would be a great idea to warm up the fall
with a virtual gathering of recipes
inspired by this classic combination.
Kate, the Queen of Cassoulet, offers week-end workshops
and also provides cassoles by mail for your own
weekend Camp Cassoulet at home.
In my hood, Tuscans are called "Mangiafagioli"- bean eaters
and have a special way with pork
and beans both!It is comforting that yearly seasons repeat themselves
rewarding us with meals to remember!
Soups or stews
what is your favorite?
freshly shelled cannellini beans are so TuscanJoin us in celebrating by sending in your personal favorite.
Hit the market, grab a pot and start cooking!
Need beans?
Contact Steve, our personal bean guru at Rancho Gordo.
Check out his new book on beans
Wonderful gift for xmas with a selection of Rancho Gordo beans!
Thank you in advance for sharing any secrets from your kitchens!
A nice way to start the holiday celebrations!
Send us a link to your recipe on your blog or site and we will collect the links here!
posted by "Diva" at
3:11 PM
7 Comments:
Please note that your first contributor specified a KC (read Kansas City) BBQ sauce !!! We are the best!
Mariann (Travelberg)
ok, i am doing this on the fly, out of my head, really, or else, i am adapting my grandmother's recipe from the early 60's.
1.5 cups dried beans: cover with water, boil then simmer for 1/2 hour until tender.
Oven 250 F.
Drain the beans and use the discarded water for your plants.
Cut up a red onion, medium and put in a medium baking dish with the beans and then add 2 tbsp molasses, 2-3 tbsp passata or catsup, 1 tbsp dry mustard, 1 tsp salt and 1/2 cup beer and for an added optional kick 1 tsp curry powder.
Cover these ingredients with 1/4 lb sliced guanciale
and bake covered for 6-9 hours adding some of the bean water if you still have some after watering your plants. Uncover the beans the last hour of cooking.
Sounds a bit like Bill Bufords experiment!(Check his book "Heat".)
A book with the title "The whole hog" by Lyall Watson is also a warm recommendation!
Best
Stoned Potato: I worked with Dario Cecchini in Panzano ( One of Bill's "masters") for several years.
Here everyday is "going whole hog" and not just hogs!
Nothing is wasted!!!
the markets are wild!
Well, now I'm waiting for y o u r book!
Is there a recipe available for that lovely looking Farinata?
@DCSteve7 i don't think i have it written down. but one cooks the kale for a long time and saves the water to them cook the polenta in ( people often also add white beans and their broth.) chop the kale and add to the polenta and place in a pan to cool.
then slice and serve. if you like you can also grill this!
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