Cooking On Pennies XII: 3 (mostly!) Vegetarian Dishes From "Gennaro's Cucina" 🌞

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CANNELLINI ALL'UCCELLETTO
Cannellini beans in tomato sauce

This traditional Tuscan dish is very simple and quick to prepare. The name
Uccelletto (from bird) suggests various theories: this dish was served with
game, or the same ingredients of garlic and sage were used in game dishes,
or it’s because the beans were used instead of meat. Whichever are its
origins, it makes a lovely side or main course dish. It’s Italy’s healthier
version of the UK’s baked beans. In fact, it is also delicious served on
toasted bread, but please make it rustic bread!

To save some time, you can use 2 x 400g (14oz) tins of cannellini beans
instead of the dried, if you prefer (see method).

Serves 4

250g (9oz) dried cannellini beans, soaked in plenty of cold water overnight
2 tbsp extra virgin olive oil, plus an extra good drizzle
8 sage leaves
1 garlic clove, finely sliced
½ red chilli, finely chopped (optional)
250ml (9fl oz) tomato passata
4 slices of rustic bread
sea salt

Drain and rinse the soaked cannellini beans, then place in a saucepan with
plenty of cold water, bring to the boil and cook until tender, about 40–50
minutes – check the cooking time on your bean packet. Drain, reserving
about 100ml (3½fl oz) of the cooking water.

Heat the olive oil in a heavy-based saucepan, add four sage leaves and
fry over a medium heat for a minute or so until crispy, then add the
garlic and chilli and sweat for a minute. Add the tomato passata and
the reserved bean cooking water (if you are using canned beans, add
can juice plus 50ml/3½ tbsp water) and some salt to taste, then reduce
the heat, partially cover with a lid and simmer for 20 minutes.

Add the cannellini beans and simmer for a further 5 minutes until heated
through. If you are using canned beans, add their liquid as well.

Just before the end of the cooking time, toast the bread slices. Heat a good
drizzle of olive oil in a small frying pan, add the remaining sage leaves and
fry over a medium heat for a minute or so until crispy.

Divide the bean mixture between individual bowls, top with the crispy
sage and a drizzle of the sage-infused olive oil and serve with the toasted
rustic bread.


From "Gennaro's Cucina"
https://www.goodreads.com/en/book/show/67353150-gennaro-s-cucina

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GNOCCO FRITO
Puffy fried bread rolls

Nothing to do with gnocchi, this traditional bread from Emilia Romagna is
quite ancient in its origins and was first made during a time when nothing
was wasted from the animal, so lard was used to enrich the dough. Over
time, this once-rural bread substitute has become a popular street food
and is also served in local restaurants as part of an antipasto, together with
a selection of cured meats and cheese.

You will notice, as soon as the pieces of dough hit the hot oil, they become
all lovely and puffy.

Makes approx. 40

For the starter

30g (1oz) strong white bread flour
4g (⅛oz) fast-action dried yeast
½ tsp white sugar
50ml (2fl oz) lukewarm water

For the dough

220g (8oz) strong white bread flour, plus extra for dusting
35g (1¼oz) lard, cut into small pieces
6g (⅛oz) sea salt
approx. 100ml (3½fl oz) lukewarm water
abundant vegetable oil, for greasing and frying

First make the starter. Combine all the ingredients in a small bowl, cover
with a damp cloth and leave to rest in a warm place for 1 hour. You will see
lots of bubbles appear on the surface.

Once you have a bubbly starter, make the dough. Place the flour in a bowl,
stir in the starter, the pieces of lard and the salt and then gradually stir in
enough lukewarm water to make a dough. Place on a lightly floured work
surface and knead the dough for a couple of minutes, then place in an
oiled bowl, cover with a damp cloth and leave to rest in a warm place for
1½–2 hours or until the dough has tripled in size.

Roll out the risen dough to a thickness of 3mm (⅛in.), cut into strips 5cm
(2in.) wide and then cut out diamond shapes, about 8cm (3¼in.) in length.
Heat plenty of vegetable oil in a deep frying pan over a high heat until hot,
then add a few of the diamond shapes at a time and fry for about 1 minute
or so until golden and puffy. Remove with a slotted spoon and leave to
drain on kitchen paper. Repeat until you have fried all the diamond shapes,
making sure the oil is hot before you fry each batch.

These are best served immediately with a selection of cured meats, cheese
and pickles.


From "Gennaro's Cucina"
https://www.goodreads.com/en/book/show/67353150-gennaro-s-cucina


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RISO E LENTICCHIE
Rice and lentils

This nutritious gluten-free dish is simple to prepare and the ultimate
comfort food. If you’re vegetarian, simply omit the pancetta and ensure
the cheese you use (pecorino or Parmesan) is suitable for vegetarians. If
you don’t have celery, don’t worry, use carrot instead, and if you don’t have
fresh tomatoes, simply use a couple of canned plum ones. If you prefer,
you can also use grated Parmesan instead of pecorino or a drizzle of extra
virgin olive oil. I’m sure this easy mid-week meal will soon become a
popular choice.

Serves 2–4

250g (9oz) dried small brown or green lentils, such as Puy or Castelluccio
2 tbsp extra virgin olive oil
50g (1¾oz) pancetta, finely chopped
1 onion, finely chopped
1 celery stick, finely chopped
1 garlic clove, lightly crushed and left whole
2 ripe tomatoes, finely chopped
1.7 litres (3 pints) vegetable stock
250g (9oz) arborio rice (not rinsed)
handful of flat-leaf parsley, finely chopped
20g (¾oz) grated pecorino cheese

Check your packet of lentils as they may need pre-soaking. If so, leave to
soak overnight in plenty of cold water, then drain and rinse well; if not,
rinse them well in plenty of cold water.Heat the olive oil in a large saucepan,
add the pancetta and onion and sweat over a medium heat for about 3
minutes until softened. Stir in the celery, garlic and tomatoes and continue
to cook for a minute or so.

Add the stock and lentils, bring to the boil, then reduce the heat and
simmer gently – check your packet of lentils for the recommended
cooking time. Halfway through the cooking time, stir in the rice and then
continue to simmer, uncovered, until the rice and lentils are cooked. This
will take about 35 minutes in total, depending on the type of lentils used.
Once ready, the lentils should be tender and the rice al dente. The
consistency should be dense; in between a thick soup and a risotto.
Remove from the heat and stir in the parsley and pecorino, then serve
immediately.

From "Gennaro's Cucina"
https://www.goodreads.com/en/book/show/67353150-gennaro-s-cucina



Delicious! Delightful! (And inexpensive)!