Ingredients
1 pound of dry split peas
1 pound of dry lentils
1 can of fava beans (or use can use
dry)
1 can of chickpeas —drained and
rinsed
1 can of red kidney beans—drained
and rinsed
1 can of white kidney beans—
drained and rinsed
2 small cans of chopped tomatoes
1 cauliflower—cut into small pieces
1 broccoli cut into small pieces
2 to 3 large anise bulbs cut into small pieces (save the fronds)
4 small onions chopped
Olive oil
Salt and pepper
Directions
The first thing you are going to do is cook a little onion and 1 can of tomatoes, add
some salt and pepper.
Do the same in another pot.
When nice and brown add 1 with
split peas and the other with lentils.
Fill each put up covering the peas and lentils.
Bring to a boil and than simmer until soft but not mushy about 1 hour.
In the meantime
parboil your broccoli and cauliflower together in salted water-drain reserving some of
the water.
Next you are going to sauté the onion and the fennel together with some
olive oil.
Next you are going to put everything into a large pot. Make sure you add a
little of the reserved water.
Put the pot back on the stove and cook for a few minutes,
add more salt and pepper.
Cut up the fronds of the fennel and add a large amount to
the pot.
Boil at least 2 pounds of fresh fettuccini and mix into the pot.
*This Pasta dish is normally served on St. Joseph’s day, but I don’t see why you can’t eat it
anytime you would like. The dish also makes enough to feed many—Enjoy!
Ingredients
1 pound of dry split peas
1 pound of dry lentils
1 can of fava beans (or use can use
dry)
1 can of chickpeas —drained and
rinsed
1 can of red kidney beans—drained
and rinsed
1 can of white kidney beans—
drained and rinsed
2 small cans of chopped tomatoes
1 cauliflower—cut into small pieces
1 broccoli cut into small pieces
2 to 3 large anise bulbs cut into small pieces (save the fronds)
4 small onions chopped
Olive oil
Salt and pepper
Directions
The first thing you are going to do is cook a little onion and 1 can of tomatoes, add
some salt and pepper.
Do the same in another pot.
When nice and brown add 1 with
split peas and the other with lentils.
Fill each put up covering the peas and lentils.
Bring to a boil and than simmer until soft but not mushy about 1 hour.
In the meantime
parboil your broccoli and cauliflower together in salted water-drain reserving some of
the water.
Next you are going to sauté the onion and the fennel together with some
olive oil.
Next you are going to put everything into a large pot. Make sure you add a
little of the reserved water.
Put the pot back on the stove and cook for a few minutes,
add more salt and pepper.
Cut up the fronds of the fennel and add a large amount to
the pot.
Boil at least 2 pounds of fresh fettuccini and mix into the pot.
*This Pasta dish is normally served on St. Joseph’s day, but I don’t see why you can’t eat it
anytime you would like. The dish also makes enough to feed many—Enjoy!
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