I decided to take advantage of the bountiful fresh local produce in Florence and prepared a meal during my recent trip to Italy. I learned the joy of cooking simply and trusting the ingredients. I haven't tasted produce that tasted so flavorful in a long time, so why mess with a good thing? I restrained myself by not throwing the kitchen sink into every dish and let each element sing. I made a simple caprese salad as the appetizer, a speck and leeks pasta as the first course, and finally, a hearty chicken and cannelloni beans stew as the secondo. Alas, no dessert for us that night, just a big bottle of prosecco.
Recipe
Caprese Salad:
1 pound fresh mozzarella
2 large ripe tomatoes
10 large basil leaves
good EVOO
salt and pepper to taste
Pasta:
1 pound pasta (Gimelli is a good choice)
1/4 pound speck
1 large stalk of leek
1 small tomato
1/2 cup grated pecorino or parmesan
a little oil to coat the bottom of the pan
salt and pepper to taste
Chicken stew:
2 large chicken thighs
1 pound dried cannelloni beans (soaked overnight)
1 medium onion
2 large red bell peppers
1/4 pound speck
2 large ripe tomatoes
1 stalk of sage leaves
3 cups dry wine wine
oil for browning the chicken
salt and pepper to taste
Lately, I've noticed that many restaurants like to pair the meat of entrees with artisanal, heirloom beans. The beans soak up the flavor of the stock they're cooked in and have a creamy texture similar to potatoes. They're the perfect accompaniment to lighter proteins, such as seafood, chicken and veal. Since I'm making salmon, I decided to give fava beans a swirl.
Recipe
1 pound large fava beans
1 medium onion
2 medium carrots
4 celery stalks
4 cups chicken stock
4 bay leaves
1 cup Marsala wine
5 slices of bacon
salt and pepper for taste
