Subject: Fagioli Toscanelli
From: Unicorn (unicorn@indenial.com)
Date: Mon Jun 25 2001 - 02:05:30 EDT
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F O O D F U N N Y
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Reader Jane Smith sends us this true food funny:
Our granddaughter spent a month with us this past summer. Almost
every day I would ask her if she wanted a ham, turkey, or peanut
butter and jelly sandwich. She always said PBJ. One day when I was
spreading the peanut butter, she asked if she could make her own
sandwich. I asked why and she said I put too much peanut butter on
it. "I thought you liked peanut butter!" I said.
"No, I like the jelly, but I know you wouldn't let me have it without
the peanut butter." She made her own sandwich. Let her mother worry.
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T O D A Y ' S R E C I P E
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I was a bit pressed for time in putting this week's menu together,
what with my parents' anniversary celebration and all, so I decided I
couldn't go wrong with another menu of classic Italian dishes.
This versatile dish can be served as a salad or side dish, or as a
first course like they do in Tuscany.
Fagioli Toscanelli (Tuscan Bean and Tuna Antipasto)
1/4 cup (60 ml) extra-virgin olive oil
2 Tbs (30 ml) lemon juice or white wine vinegar
Salt and freshly ground pepper to taste
2 cans (15 oz, 425 g each) cannellini or other
white beans, rinsed and thoroughly drained
2 scallions (spring onions), green and white parts,
thinly sliced
3 Tbs (45 ml) finely chopped flat-leaf parsley
1 can (7 oz, 200 g) tuna (preferably packed in olive
oil), drained
Whisk together the oil, lemon juice, salt, and pepper. Combine with
the beans, scallions, and parsley, tossing to combine well. Break the
tuna into chunks and arrange on top of the beans. Serve chilled or at
room temperature. Serves 4 to 6.
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