LUPINI: A Traditional "Passatempo" (Snack)



Cured Lupini

In time of famine (post World War II, Italy), as children we used to go around with our pockets full of cured lupini and we used to leave a trail of skins.  Today in Italy, lupini are considered a “passatempo” or snack.  They can be found in festivals and country fairs.

In the late 50’s, when we came to the US, our Christmas holidays were spent around the table with family and friends (paesani).  We used to play cards (briscola) and bingo (tombola) and as “passatempo” we snacked on lupini and freshly roasted peanuts. 

Roasted peanuts in shell

Dried lupini

A few weeks before Christmas, my mother used to soak the dried lupini and baccala’.

Lupini are bitter and therefore, before eating them they must be cured.

Curing Lupini

• Pick over the dried beans to remove any debris.  Rinse under water.  Soak the dry lupini for 24 hours in water; ensure beans are completely submerged.
• Rinse and put them in a large pot of water and bring to a boil.  Soft boil for one hour or until the skin falls off when lupini are squeezed between the finger.
• Remove from the heat and let them cool.
• Rinse them well; put the beans in a large jar and fill it with water. 
• Put the jar in the refrigerator and rinse them every day for 7 to 10 days.

At this point, you can taste one to see if all the bitterness is gone. Then add about 4 teaspoons of salt to the jar, which can be kept for weeks in the refrigerator (change water periodically and add more salt when you do).

Lupini in water and refrigerated

 Today, I usually try to have lupini beans ready made for eating year ’round along with ceci arrostiti.

Panettone Farcito di Crema di Mascarpone (Panettone filled with Mascarpone Cream)

Panettone is a classic dessert present on every Italian table throughout the Christmas holidays.  A stuffed panettone is part of the Milanese tradition.  Around the year one thousand, at Christmas, the head of the family would distribute a loaf of bread made with white flour, then considered exceptional, called “pan del ton” (bread of luxury) from which “panettone”.



 



Ingredients:

Panettone

½ lb. of Mascarpone

5 egg yolks

½ lb. sugar

Rum

Powder sugar

 

Slightly beat the egg yolks.  In a double boiler pan add the egg yolks, sugar and rum and let the mixture warm up. In another pan add the mascarpone and work it with a spatula until it softens.  Once the mascarpone is softened, delicately mix it into the egg yolk mixture using a wooden spoon.

Cut the panettone into 3 layers and fill each layer with mascarpone cream, starting with the bottom layer.  Before serving, add powder sugar.

 

What to drink with panettone?

While many commercial holiday baskets pair panettone with Spumante Brut, I disagree. 

I recommend a Moscato d’Asti.  This particular wine is very fragrant with spring blossom and ripe citrus scents to it.  Moscato is intended to be consumed young (not older than 4 years) while it's fresh and vibrant.  It needs to be served well chilled at 45 degrees.

 

Moscato d'Asti is very different from Asti Spumante another type of sparkling wine that is made in the Asti region of Italy.