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Peconic Dish: The Beans of Umbria

Ingredients

2 cups borlotti beans, 6 cups of water, 1 small yellow onion quartered, 1 bay leaf, 1 tsp. salt

Method

Place the borlotti beans in a container and cover them with water, ensuring the water level is approximately two inches above the beans. Allow the beans to soak in a cool place for a minimum of 12 hours. Drain the beans and discard the soaking water. Rinse in a strainer with plenty of cold water. Place the soaked beans in a large heavy pot. Add water, celery, onion and bay leaf. Bring it to a simmer and cook with the lid on. After about 25 minutes of cooking, add the salt and start checking for doneness. The beans should be tender but not mushy and will typically be ready in about 30 to 35 minutes. The fresher the beans, the shorter cooking time. Leave the beans and liquid in the cooking pot, cool and then refrigerate, preferably overnight, until ready to cook.

Ingredients

Sofrito: 3 Tbsp. olive oil, 2 diced celery sticks, 1 large diced carrot, 1 diced yellow onion, 2 minced garlic cloves, ½ tsp. smoked paprika, 1 tsp. sweet paprika, 1 tsp. Aleppo pepper or chili flakes, 2 Tbsp. tomato puree, ¼ tsp. fine sea salt. Pasta e Fagioli: 2 cups Swiss chard, stems removed, 1 Tbsp. olive oil, 1 cup peeled plum tomatoes, pureed, 1 bay leaf, Large sprig of rosemary, 1 to 2 cups vegetable broth, use as needed, 1 cup small pasta shapes, ¼ cup grated fresh parmesan, Extra virgin olive oil for drizzling, Fine sea salt, Fresh black pepper

Method

When ready to prepare the finished dish, drain the beans and reserve the cooking broth. Discard the onion and celery. Cut the Swiss chard into bite-sized pieces. Heat a tablespoon of olive oil in a heavy skillet and add the Swiss chard and a pinch of salt. Gently cook while stirring, for about four to five minutes, until wilted down. Set aside. The first step is to make the sofrito, which gives the dish its rich flavor. The secret is a low and slow cook, stirring all the time. Gently heat the olive oil and add the onion, celery and carrot and a ¼ tsp. of salt. Cook the mixture on low heat for two minutes before adding the garlic. Continue to cook for a further three minutes. Add both paprikas and chili flakes, then cook one more minute. Stir in the tomato paste and continue cooking until the vegetables begin to break down. If dry, add a splash of the pureed tomato. When richly colored, add the remaining tomatoes, the beans, bay leaf, rosemary and two full cups cooking liquid (add vegetable broth or water if you do not have enough). Bring the mixture to a gentle boil and simmer for about 20 minutes until the beans are really tender but still hold their shape. While the beans are simmering, cook the pasta in boiling salted water until al dente. Drain, reserving some of the cooking water. Add the pasta and Swiss chard to the beans and cook together for a few minutes. The final mixture should be slightly soupy. The beans and pasta will absorb more liquid, so adjust by adding more vegetable broth or pasta cooking water. Test for seasoning, adding fresh black pepper and more salt if needed. Turn off the heat and stir in the parmesan cheese. Ladle the pasta e fagioli into warm bowls. Top with a good drizzle of extra virgin olive oil and pass extra cheese for sprinkling.

Ingredients

Salad: 1 bulb of fennel, thinly sliced, 1 small honeycrisp apple, thinly sliced, 1 small head of radicchio, torn into bite sized pieces, 2 heads of endive, thinly sliced crosswise, Small log of Chevre goat cheese, Handful of toasted walnuts. Dijon Honey Dressing: 1½ tsp. Dijon mustard, 1 Tbsp. rice wine vinegar, 1 to 1½ tsp. freshly squeezed lemon juice, 1 tsp. clear honey, ¼ cup avocado oil or light olive oil, 1 Tbsp. extra-virgin olive oil, ½ small garlic clove, peeled and finely grated, ¼ tsp. fine sea salt

Method

Place the mustard, honey, lemon juice and vinegar in a small bowl and stir together. Slowly add the olive oil and whisk vigorously to ensure that the mixture emulsifies and does not separate. When the dressing is smooth, whisk in the olive oil and finely grated garlic. Allow it to rest for at least 30 minutes before serving. Thinly slice the fennel and place it in a large bowl. Mix in 1 Tbsp. of the dressing to stop browning. Add the radicchio, endive and apple, reserving a few apple slices for garnish. Toss with the dressing and salt. Allow flavors to marinate for about 10 minutes. Arrange on a serving platter and top with dollops of soft goat cheese, a sprinkling of walnuts and the reserved apple slices.