Subject: Fagiolini con Peperoni e Pomodoro
From: Unicorn (unicorn@indenial.com)
Date: Thu Nov 30 2000 - 12:01:37 EST
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F O O D F U N N Y
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It has been a while since we heard from the mysterious "DRSPAGHETI."
Billy's mother was called into the school one day by the principal.
"We're very worried about Billy," he said. "He goes around all day
'cluck, cluck, clucking'."
"That's right," said Billy's mother. "He thinks he's a chicken."
"Haven't you taken him to a psychiatrist?"
"Well, we would, but we need the eggs."
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T O D A Y ' S R E C I P E
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All recipes this week are adapted from "Essentials of Classic Italian
Cooking" by Marcella Hazan, Knopf, 1992. It is available at
Amazon.com using this link:
http://www.amazon.com/exec/obidos/ASIN/039458404X/worldwiderecipes
After living in the southern USA where there seems to be only one way
to cook green beans (boiled with a ham hock or salt pork until they
are olive drab in color and the texture of soggy bread), I relish any
recipe that gives them the treatment they deserve. This is a classic
Italian method that preserves the fresh flavor and texture of the
beans.
Fagiolini con Peperoni e Pomodoro
3 Tbs (45 ml) olive oil
1 medium onion, sliced
1 - 2 green bell peppers (capsicum), seeded and
cut into thin strips
1 cup (250 ml) canned Italian tomatoes with
their liquid, coarsely chopped
1 lb (450 g) green beans (haricots), trimmed
1/4 cup (60 ml) chicken broth, dry white wine, or water
Salt and freshly ground pepper to taste
Heat the oil in a large skillet over moderate heat and saute the
onions until golden but not brown. Add the pepper strips and tomatoes
and cook uncovered about 20 minutes, until the mixture has thickened
and the oil has separated from the sauce. Add the green beans and
stir to coat the beans with the sauce. Add the liquid and cook
covered for 15 to 20 minutes, until the beans are tender but firm.
Season with salt and pepper. Serves 4 to 6.
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