Pasta e Faglioli a la Moosewood
Jun. 10th, 2005 05:21 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
naomikritzerSince Suzanne requested the recipe, I'll post it in a separate entry. It comes from Sundays at the Moosewood Restaurant, the "Italy" section. The black bean ful also comes from that cookbook. Anyway, here's the recipe I made last night, which has been rather heavily altered from the original.
1 lb rainbow rotini
2 T olive oil
1 large onion, chopped
4 cloves garlic, pressed or minced
2 carrots, cut into half-moons and chopped
1 stalk celery, chopped
9 oz package of pre-washed fresh spinach
fresh basil (recipe calls for 2 T chopped; I buy one of the 2/3 oz packs from the grocery store and use it all)
1/4 cup chopped parsley
12 oz frozen shelled edamame soybeans
32 oz can of diced tomatoes
salt and pepper to taste
parmesan cheese (optional)
Saute onion, carrots, celery, and garlic in olive oil for several minutes. Add spinach, saute for a minute or two, then add tomatoes and beans, cover, and simmer for about 15 minutes. Cook the pasta. Add the parsley and basil at the end, season with salt and pepper, add rotini to the "bean soup," stir all together, and serve.
Top with freshly grated parmesan. For the love of all that is holy, do not buy the stuff that comes in green cans. That is not parmesan and should be labeled some other way.
The original version calls for two small zucchini or summer squash, and you're supposed to use a can of white beans (rinsed) if you can't get hold of some fresh favas.
This recipe is vegan if you leave out the parmesan, and if you wish to make it for someone with celiac, you can serve it over rice rather than mixing it with pasta. When folksinger Fred Small played at Carleton my senior year, I organized the concert, and the responsibility included feeding Fred, who had a very restricted diet that included no meat, no dairy, and no wheat. I can't remember whether he ate eggs or not. Anyway, this is what I made for him, and he liked it.
Favas appear to be large green legumes that come in pods. You shell them, I think -- I don't know what would happen if you tried to eat the pods. They looked really starchy and fibrous; my guess is that you could eat them if you picked them early. Canned and jarred varieties are available, but are really not much like the fresh version.
1 lb rainbow rotini
2 T olive oil
1 large onion, chopped
4 cloves garlic, pressed or minced
2 carrots, cut into half-moons and chopped
1 stalk celery, chopped
9 oz package of pre-washed fresh spinach
fresh basil (recipe calls for 2 T chopped; I buy one of the 2/3 oz packs from the grocery store and use it all)
1/4 cup chopped parsley
12 oz frozen shelled edamame soybeans
32 oz can of diced tomatoes
salt and pepper to taste
parmesan cheese (optional)
Saute onion, carrots, celery, and garlic in olive oil for several minutes. Add spinach, saute for a minute or two, then add tomatoes and beans, cover, and simmer for about 15 minutes. Cook the pasta. Add the parsley and basil at the end, season with salt and pepper, add rotini to the "bean soup," stir all together, and serve.
Top with freshly grated parmesan. For the love of all that is holy, do not buy the stuff that comes in green cans. That is not parmesan and should be labeled some other way.
The original version calls for two small zucchini or summer squash, and you're supposed to use a can of white beans (rinsed) if you can't get hold of some fresh favas.
This recipe is vegan if you leave out the parmesan, and if you wish to make it for someone with celiac, you can serve it over rice rather than mixing it with pasta. When folksinger Fred Small played at Carleton my senior year, I organized the concert, and the responsibility included feeding Fred, who had a very restricted diet that included no meat, no dairy, and no wheat. I can't remember whether he ate eggs or not. Anyway, this is what I made for him, and he liked it.
Favas appear to be large green legumes that come in pods. You shell them, I think -- I don't know what would happen if you tried to eat the pods. They looked really starchy and fibrous; my guess is that you could eat them if you picked them early. Canned and jarred varieties are available, but are really not much like the fresh version.
Fava beans
Date: 2005-06-12 02:43 am (UTC)There are some neat purple seed beans at this place: http://www.nativeseeds.org/v2/search.php?cp=1
One of the founders of Native Seed/Search (Gary Paul Nabhan) has a new book out called "Why Some Like It Hot" that has a chapter on fava beans; when they're eaten they give some populations (mostly Africans & Mediterraneans) a type of anemia that protects them from malaria (if it doesn't kill them).
http://www.killerplants.com/plants-that-changed-history/20031014.asp