Italian Greens and beans

As per usual, Friday or Saturday nights get reserved for my family away from home dinner parties. And one night my bud Gaylla made this amazing dish. So with some of her guidance and my awesome researching skills I found a recipe that was spot on.

What I did different: I used kale, peeled the tomato and did 1 can of cannellini beans (drained and washed). In addition to sprinkling some freshly grated parm cheese on top before serving.

Any dark leafy green vegetable will work. I chose kale in the following recipe, but escarole, endive and spinach work well too.

*If vegetarian, you can omit the hot sausage with just red pepper flakes for spice, oyster mushrooms and vegetable stock.*

History Lesson:
This nourishing and inexpensive dish to prepare was made popular by Italian immigrants more than a century ago. The key ingredients, white cannellini beans and dark greens, such as escarole or kale, are a loaded balance of protein and vitamins. Dark leafy greens are rich in vitamins A, E, K, C, Iron and dietary fiber, while the beans provide the protein along with more fiber and iron.

How to peel a tomato:  Bring enough water to cover tomato to a boil. Let boil for 1 min. Place tomato in a  ice water bath or in the faucet under cold water until it is cooled to the touch to peel.

Italian Greens and Beans

Italian Greens and beans (Meneste)
 Makes 4-6 servings 1 cup per serving
2-3 tablespoons olive oil
1 yellow onion, finely chopped
3 garlic cloves, thinly sliced
1 lb hot Italian sausage (optional)
1-2 heads escarole, cleaned and rinsed
1 tomato, peeled and chopped
2 cups chicken stock (or more, if you prefer this dish soupy)
1 15oz can cannellini beans, wash
freshly grated parm 

For directions click link below:
http://www.thekitchn.com/recipe-italian-greens-and-bean-105173


I paired it with my homemade Mountain White bread. I melted the butter on a skillet then placed 4 slices of bread; coat with butter on both sides. Let it toast. Though you can definitely eat this with a homemade corn bread.

Ricotta Gnocchi/Gnocchi di Ricotta

Homemade Ricotta

This week I decided to finally make Ricotta.  I've been thinking about making this cheese for months but was too afraid to even try (so not like me).  My imagination ran wild thinking of a nasty tasteless mess. But boy o boy was I wrong. Of course I had to do my research to find the best recipe (looking at several recipes shows consistency of what works and what is best) 

I followed this recipe with some changes: Rich homemade ricotta

Ricotta 
3 cups 2% Milk
1 cup heavy cream
3 tbsp of white vinegar
1/2 tsp of sea salt
1 colander
several pieces of cheese cloth
bowl
Wood spoon 

1. Add milks and salt to non reactive pan - used an enamel or stainless steel pot
2. Heat milk on medium-low until it reaches 190 degrees (use a candy/frying thermometer); making sure to stir occasionally. 
3. Once it reaches temperature remove from and add the vinegar; stir slowly for 30 secs then let it sit for 5 mins without disturbing.
4. Pour over a colander with cheese cloth and let sit for 2 hours to drain and firm.

If you are feeling adventurist you can use the whey of your ricotta to make bread - replace your water for bread with the whey.  

Once my Ricotta was done I was totally not prepared.  Since it is so fresh without all the added preservatives (things I can't even pronounce), I would have to eat all this deliciousness within 3-4 days. So my research began again! I saw recipes for cookies, pancakes, and lasagna.  I wasn't in the mood for any of those until finally it hit me, I should make Ricotta Gnocchi!

History Lesson: 
Gnocchi, translate to lumps.  Gnocchi are eaten as a first course, alternatives to soups or pasta. The common accompaniments of gnocchi include melted butter with sage, pesto, and various sauces.

They say Gnocchi was originated in the Middle East and introduced by the Romans to the Italians.

Here is a  great video on Youtube that help guide me make these delicious lumps lol BuonaPappa - Homemade Ricotta Gnocchi recipe


Ricotta Gnocchi - Buona Pappa Recipe

1 lb ricotta (2 cups)
1 cup Parmesan - freshly grated (buy the good stuff)
2 eggs
1 cup all purpose flour
a pinch of nutmeg
a pinch of salt
1 tbsp minced sage (optional)

Gnocchi Sauce - Buona Pappa Recipe
6 tbsp butter - I used unsalted
a pinch of salt
2 tsp fresh sage (minced)
2 tsp fresh thyme (minced)
2 tsp lemon zest - 1 whole lemon