Minestrone of beans, rice and cabbage - Minestra di fagioli, riso e verza

Minestrone or minestra is a light and healthy dish prepared throughout Italy with many variations depending on the region.  The preparation for this particular variation is quite simple but rather long and laborious.  It requires cleaning, cutting and cooking various ingredients (cabbage, dry beans and brown rice), but once you taste it, you will realize that it was time well spent.  Did I mention that besides being nutritious, it's low cost?

I fed 6 persons for less than $5.00 and enough leftover cooked beans and cabbage to freeze for another meal.

 

Ingredients

1 cup cooked beans
2 cups cooked brown rice
Small Savoy cabbage (cooked and cut into shreds)
1 cup chopped tomatoes or 1 can of tomatoes
1 yellow onion, chopped
1 clove of garlic, chopped
1 potato, cut into small chunks
1/2 cup olive oil
Salt and pepper to taste
1/2 cup of grated Parmigiano

The night before cook the dry beans.  Do not drain.
(I like to use Great Northern beans.)

Wash and cook the cabbage.  Save some of the cooking water.




Cook the brown rice.

• In a deep pot, add the oil, chopped onion and garlic, cook until golden. 
• Add the chopped tomatoes, salt and pepper.  Simmer for few minutes and add the potatoes. 
• Cook for 10 minutes.  Add the cooked cabbage and simmer for 5 minutes. 
• Add the cooked beans and cooked brown rice.  Continue to simmer for 10 minutes. 
• Add some of the saved cooking water from the beans or cabbage.  Simmer for few more minutes and serve. 
• Add grated or shaved Parmigiano.

You may also like:

http://casa-giardino.blogspot.com/2010/11/cabbage-and-brown-rice-verza-con-riso.html

http://casa-giardino.blogspot.com/2010/10/meatless-monday-spinach-and-brown-rice.html

http://casa-giardino.blogspot.com/2010/10/ceci-alla-pignata-chick-peas-and.html

CALAMARI FRITTI - Fried Squid

Grilled over wood, stuffed and roasted, slow-cooked in a stew (brodetto di pesce) : I love squid in all its forms but none is more addictive than the deep fried version most commonly known as calamari.  

Calamari are simply squid cut into rings, coated and fried.

 

 

I have read that the main difference between calamari recipes is the coating. They range from cornflour, self-raising flour and batter using egg yolk, water and flour.  I am here to tell you that the authentic, Italian way of frying calamari, are simply to coat the rings and tentacles with plain flour and deep fry.

 

Ingredients

1 lb. cleaned squid, tentacles and all
1 cup plain flour
Vegetable for frying
Salt and black pepper
Lemon wedges

1. Remove the tentacles from the squid and cut the bodies into thick rings, about ½ inch in diameter.  Quickly wash the squid and put the pieces and tentacles into a drainer and then into a bowl and refrigerate for up to 8 hours (even half an hour is better than nothing).

2. When you're ready to cook, place the flour over a large piece of wax paper.  Take the drained and coat thoroughly with flour.

3. Fill a large, deep pan a third full with oil and heat over a high flame until oil smokes.

 

3. Take few batches and shake off the excess flour.  Fry for about a minute, until crisp, and slightly golden. Place on paper towel and sprinkle with salt and black pepper.  Serve each batch as soon as they're ready with lemon wedges.

My family demands calamari fritti as a starter or antipasto every holiday.

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Calamari Ripieni