*  Exported from  MasterCook  *

             FAGIOLI E GABMERI (CANELLINI BEANS WITH SAUTE

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Appetizers                       Italian

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       lb           Dried White Beans -- * see
                       Note
    1/3   c            Extra Virgin Olive Oil --
                       Divided
  2       lg           Garlic Cloves -- peeled &
                       Chopped
  1       oz           Pancetta -- chopped fine
  6       lg           Fresh Sage Leaves -- -or-
  1       t            Dried Whole Leaf Sage
                       Salt And Black Pepper -- to
                       Taste
  1                    Tomato -- core/peel/chop
                       Fine
  1       lb           Medium Shrimp -- peeled &
                       Deveined

 * such as cannellini, Great Northern or navy beans

 Note:  The beans in this recipe will need to be soaked
 overnight

 Put the beans in a non aluminum container and cover
 with 5 inches of codl water.  Soak overnight and then
 drain well.  Place them with all other ingredients
 except the salt (see note) and shrimp, in a pot that
 will comfortably hold them all.

 Pour enough cold water over the ingredients to cover
 them by about 3 inches.
 Cook gently at a simmer for about 1 hour or more.  The
 liquid in the beans should be mostly absorbed by the
 time they finish cooking and the beans shoul dbe very
 moist and succulent.  Do not let them go dry.  Add the
 salt to taste.  Serve the beans hot, drizzled with
 olive oil; they are equally good at room temperature.

 Sautee the shrimp in the olive oil with a pinch of
 salt and pepper for about
 2 minutes, stirring often.  Do not overcook.  Serve
 the shrimp with warm beans or slightly chilled with
 room temperature beans.

 Note:  Adding salt to beans before they are fully
 cooked toughens them.

 Serves 6 to 8.

 NOTES:
 The beans are delicious without shrimp.  They make a
 tasty accompaniment to roast or grilled meat, fowl or
 fish.  If you increase the amount of cooking water,
 you an have a delectable baean soup.

 (all recipes (c) Carlo Middione - Vivande Ristorante,
 as printed in SF Examiner Epicure, 4/26/95)

 Recipe By     : Tess Mercer <[email protected]>



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