Wednesday, December 13, 2006

Cannellini Beans riffin' on the Game-Bird Style

based upon the recipe Fagioli Borlotti all'Uccelletto by Marcella Hazan in "Marcella Says..."

For the beans:
2 cups canned cannellini beans
fine sea salt
To finish the dish:
1/4 cup extra virgin olive oil
4 cloves garlic, minced
5 or more whole fresh sage leaves, cut into fine shreds
1/2 cup white wine
1/2 cup good-quality chicken stock (I use roasted)
2 Tablespoons Bolognese sauce
Parmesan rind
freshly ground black pepper
sea salt

Drain the beans, whether you have used dried, fresh or canned.
Pour the olive oil into a large saucepan, add the garlic and sage, and turn the heat to medium. Cook, stirring from time to time, until the garlic becomes colored a light nut-brown.
Add the drained beans to the pan, mixing in well.
Add the white wine, chicken stock and Parmesan rind: turn heat to high and bring to boil, then lower heat to a simmer.
Add the Bolognese sauce and salt and pepper: taste and correct seasoning.
Lower the heat to a gentle simmer and cook for about ten minutes, stirring occasionally. (I let this cook over lowest heat, with the lid on, for quite some time.)
Serve with pan juices.


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