Fagiolata

Fagiolata

Fagiolata is a Piemontese specialty; the name really doesn't translate, other than as "Beans," which doesn't quite get the idea across because it's richer than that, along the lines of pork & beans. Served with polenta, it will make a tasty one-course meal.

INGREDIENTS:

3/4 pound (300 g) freshly shelled beans

3/4 pound (300 g) fresh pork rinds (you'll have to procure these from

your butcher, or perhaps an oriental market.)

An onion, finely sliced

10 ounces (250 g) ripe tomatoes, blanched, peeled, seeded, chopped and

drained of water

1 tablespoon unsalted butter

3 tablespoons olive oil

1 teaspoon mixed ground spices (nutmeg, cinnamon, and clove)

Salt and freshly ground pepper

Crushed red pepper (optional; go easy)

Begin by slicing the rinds into squares or strips

Grilled or baked polenta strips (see instructions below, or purchase it

ready-made and grill it)

PREPARATION:

Put the beans, onion and rinds in a heavy bottomed pot, add cold water to cover, cover the pot, and simmer everything over a low flame.

In the meantime make a tomato sauce by simmering the tomatoes in the oil and butter, seasoning them with the spice mixture, salt, and pepper.

Once the beans and rinds are cooked, transfer them to the tomato mixture with a slotted spoon and continue simmering for at least 20 minutes, adding some of the bean broth should the fagiolata begin to dry out.

While the beans and all are cooking you should also prepare the polenta; serve the fagiolata over squares of grilled or baked polenta.

Another possibility, which isn't Italian but could be nice, is to serve the fagiolata with rice.

You can, if you want, add other kinds of meat as well.

Source : Your about.com guide for Italian Cooking