#tuscan chard

[ernaspiserkake]

Soup - Tuscan Chard and Cannellini Bean Soup Recipe This hearty soup with Italian influences is loaded with fresh Swiss chard, cannellini beans, and tiny pasta. If you don't have a piece of Parmesan cheese rind, use grated Parmesan instead to create a rich flavor base.

#tuscan chard #chard #cannellini bean soup #soup #parmesan cheese #broth

[andreaskasapis]

Recipe for Tuscan Chard and Cannellini Bean Soup This savory Italian-inspired soup is full of cannellini beans, fresh Swiss chard, and tiny pasta. A piece of Parmesan cheese rind builds a deep base of flavor -- but use grated Parmesan if you don't have one.

#pasta #rind #cannellini bean soup #soup #chard #tuscan chard #piece

[millereddie]

Soup - Tuscan Chard and Cannellini Bean Soup This hearty soup with Italian influences is loaded with fresh Swiss chard, cannellini beans, and tiny pasta. If you don't have a piece of Parmesan cheese rind, use grated Parmesan instead to create a rich flavor base.

#basil #rind #cannellini bean soup #tuscan chard #pasta #stews and chili #soup

[thecheekychef]

Polpette di Finocchietto

Polpette di Finocchietto

wild fennel fritters with pecorino

INGREDIENTS

6c. wild fennel fronds, picked from stems, boiled, squeeze-dried

1 large red onion, finely diced

2 eggs

3/4c. breadcrumbs

1/2c. grated pecorino cheese

1/4c. small dried raisins or currants

pinch of peperoncino

1T wild fennel seeds

sea salt and black pepper to taste

3c. vegetable oil to deep fry

PROCESS

Prepping the wild fennel is the most time consuming part of this recipe. Pick the soft fronds for the polpette, and discard the thick tough stems. Wash the greens thoroughly in a salad spinner then blanch in boiling salted water for about 15 minutes until softened. Squeeze all of the water from the wild fennel, blot on paper towels, or place it again into the salad spinner to remove as much moisture as possible. In a small food processor or with a chefs knife, chop the fennel greens finely and place in a large mixing bowl. Add the diced red onion, two eggs, parmigiano cheese, raisins and wild fennel seeds. Season with a pinch of peperoncino red chili flakes, sea salt and black pepper. Mix to combine and add the breadcrumbs as needed to hold it all together. You should be able to form small “meatballs” that are not too sticky but will hold their shape. Continue making your polpettine with the remaining mix.

In a wide sauce pan, heat at least 2-inches of vegetable oil over medium heat. There must be enough oil to deep fry. It will actually help keep them from becoming greasy if you use more oil and allow the food to float. When a small test piece sizzles in the oil, we are ready to fry!

Carefully place enough polpettine into the hot oil so they can float around without being too crowded. This recipe will make about 30 small balls and depending on the size of your pan you can probably fry 10 at at time. When they become a darker shade of green and you can tell by touching them with a metal spider tool that there is a crisp shell, they can be removed. Let the oil drain off over the pan before moving them to a paper-lined tray to blot off and absorb the additional oil. Continue with the next batch and let the polpettine cool slightly on the paper.

Notes from the Chef:

Finocchietto selvatico has a particular savory, earthy, anise or licorice-like flavor that screams “Sicily”. It’s found growing along the side of the road all over the Sicilian countryside during winter and springtime. Wild fennel is most commonly used in the “pasta con le sarde” dish with saffron and sardines. Fennel and wild fennel are different plants, although they come from the same family. Fennel is the more common white bulb that is served raw in salads while the wild fennel is a bright green flowering Mediterranean plant with fluffy fronds, similar to the little sprouts you usually see growing out of the top of a fennel bulb.

So, we all know that everyone loves a meatball! Polpette — or small polpettine in this case, are perfect bite-sized snacks to serve when you have friends coming over and need a little something to nosh on. They are always a hit with the kids as well! Try this simple vegetarian recipe for wild fennel meatballs or feel free to substitute any leafy green like Tuscan kale, frozen spinach or chopped swiss chard if wild fennel greens are not available.

Like most meatballs, there needs to be something added to the mix that will help hold them together. We are using breadcrumbs, grated cheese, and egg to bind them. It could even be made gluten-free with rice/cornflour breadcrumbs. Like many traditional Sicilian recipes, we’re playing with sweet and savory flavors here. The addition of the dried raisins helps to balance the savory and salty notes of the fennel and parmigiano. With a little dash of freshly grated pecorino on top, you’ll have that snowy feeling even if the sun is still shining wherever you may be this winter.

Read the original recipe on MHz Choice network’s website. Photos by Alberta Cuccia. ©2019 MHz Networks and Linda Sarris. All rights reserved. Intended for personal use only. Any unauthorized duplication, distribution or reproduction punishable by law.

#recipe #vegetarian

[foodglorious-food]

A surprising find "Le Tre Rose" restaurant set amidst evocative thermal baths in the ancient village of Porretta Terme, in the heart of the Tuscan-Emilian Apennines (Italy).

The best taste of the evening was a steak tartare which they call "Italian sushi" -- raw sirloin wrapped in chard, lightly flavored with paprika.

A spécial vintage of craft beer "Anniversary" from Apecchio Italy.

#viola beer #viola anniversary #thermal spa #thermal baths #bologna #le tre rose #Italy #ravioli #steak sushi #steak tartare #chard #tomatoes #fondue #foodporn #foodglorious-food #yummy #foodblogger #foodgloriousfood #lunch #dinner #food #food porn #foodblog #foodie #follow foodglorious-food #vieformidable #follow vieformidable #pasta #Porretta Terme #tuscany

[tishfarrell]

Bishops Castle Days

At last. Three days of fine weather, days that feel like spring. Days for sowing seeds – Tuscan kale, Swiss chard, spinach, carrots, cauliflowers, leeks… …for digging up the lawn and mowing what’s left of it… …for tackling the ‘hedge of iniquity’ that runs the length of the back garden, extracting the tangle of ivy, holly, privet, hawthorn, sycamore and ash from the chicken wire that some…

View On WordPress

#Bishop&039;s Castle #gardening #sparrows #spring #Tish Farrell Writer

[ediblegardenspointloma]

In My San Diego Garden and Kitchen

This was the week for Romanesco. I had ten very large plants ready despite my intention to only grow four this year. I must have mislabeled some of them as I only had two white cauliflowers and I planned on six. Nonetheless, I had many eager takers for the Romanesco. I now only have two left and I’ll do some of my favorite recipes with these.

Most of the Romanesco are sizable—usually about eight inches across. These two small heads were perfect gifts for two young single friends who had never had Romanesco.

To read more about the fractal architecture of Romanesco and find links to recipes, see two previous blogposts:

Romanesco and How to Grow Romanesco

Winter garden salads are an almost every day occurrence. I generally wander the garden deciding what today’s salad will be like. Will I start with arugula or lettuce or maybe spinach? Should I do some chiffonades with the Tuscan kale. Grab some baby leaf chard and celery? Is there citrus available? Cheese or nuts for protein and some heft?

Sometimes my dinner plans come together as I survey what needs to be used in the fridge. Here purple cauliflower, white and purple carrots and red onion. I concocted a chicken-cauliflower-cheese soup which would have been a better choice for Valentine’s Day since it had a distinctive and not so appetizing pinkish-lavender color.

Instead of the more typical 500 plus navel oranges in the winter months, we’ll likely only have five dozen or so. We’ll appreciate each one and hope for a more prolific season next year.

With the cool winter weather, the leucadendron takes on a deeper red hue. As I assessed the hastily put together bouquet, the flowers seemed to have rose-like qualities. Such vivid colors for pallid winter days.

Check the What I’m Planting Now page as I transplant and sow seeds in the cool season garden. Then head today to Harvest Monday, hosted by Dave at Happy Acres blog and see what garden bloggers around the world harvested last week.

To leave a comment, click on “Leave a comment/Show comments,” enter the comment, then insert your name. Finally, click on “Comment as Guest” to post comment.

[recipeselected]

The Tuscan Soup with beans, bread and black cabbage is one of the typical soups of the Tuscan tradition, especially Florentine, and is prepared with poor ingredients and typically autumn/winter vegetables  but can also be prepared with those found in the vegetable garden ( replacing the black cabbage with leafy chard) and, served cold, is a dish that is also suitable for the summer season. The advanced bean soup, heated on the stove (without mixing it) is always excellent and only following this procedure can it's also called ribollita that would otherwise take the name of bean soup or bread soup. The black cabbage is fresh from November to April and is a low-calorie vegetable: 100 grams bring only 30 Kcal. It is rich in fibers and minerals, vitamins and antioxidant molecules. Good concentration of vitamin C, potassium, folic acid and carotenoids such as pro-vitamin A. The black cabbage is famous as detoxifying and draining.

#FirstDishes #Lunch #Soups #blackcabbage #healtyfood #italiansoup #soup #tuscansoup #tuscantradition #veganfood #vegansoup

[women-books-coffie]

Tuscan Chard and Cannellini Bean Soup This savory Italian-inspired soup is full of cannellini beans, fresh Swiss chard, and tiny pasta. A piece of Parmesan cheese rind builds a deep base of flavor -- but use grated Parmesan if you don't have one.

#parmesan cheese #chard #pasta #cannellini bean soup #soup

[julochka365]

22/6.2021 - let the harvesting begin

#swiss chard #tuscan kale #365 #gardening #garden bounty

[errorkraut]

This savory Italian-inspired soup is full of cannellini beans, fresh Swiss chard, and tiny pasta. A piece of Parmesan cheese rind builds a deep base of flavor -- but use grated Parmesan if you don't have one.

#Tuscan Chard And Cannellini Bean Soup #Tuscan #Chard #And #Cannellini #Bean #Soup

[wernerkarenro]

Tuscan pasta tordellata, intordellata or stordellata is a delicious deconstructed version of a traditional tortelli recipe from Tuscany made with 2 sauces

#Tuscan #Pasta #Tordellata #with #ragu #Swiss #chard #and #ricotta #ndash #The #Project

[lihikainanea]

What’re we eating, kids?

I’m finally back home, at least for a few weeks. I’m trying to empty out my freezer--awhile ago I made a big batch of this Tuscan white bean & chard stew. I sautéed some kielbasa and added it in and I also didn’t add the tomatoes, so it’s more of a clear broth. I’m just having that with a toasted cheese--crusty, artisan bread and Jarlsberg. Lotsa butta.

#Lei cooks

[earthlyemily]

organic tuscan kale, purple kale, and rainbow chard that i harvested :) at nature’s fare health food store in penticton. so cool being a part of the local food system! 

#myphotos #organic #kale #organic vegetables #local #local food #vegan #organic kale #rainbow chard #natures fare #penticton

[recipeselected]

The Tuscan Soup with beans, bread and black cabbage is one of the typical soups of the Tuscan tradition, especially Florentine, and is prepared with poor ingredients and typically autumn/winter vegetables  but can also be prepared with those found in the vegetable garden ( replacing the black cabbage with leafy chard) and, served cold, is a dish that is also suitable for the summer season. The advanced bean soup, heated on the stove (without mixing it) is always excellent and only following this procedure can it's also called ribollita that would otherwise take the name of bean soup or bread soup. The black cabbage is fresh from November to April and is a low-calorie vegetable: 100 grams bring only 30 Kcal. It is rich in fibers and minerals, vitamins and antioxidant molecules. Good concentration of vitamin C, potassium, folic acid and carotenoids such as pro-vitamin A. The black cabbage is famous as detoxifying and draining.

#FirstDishes #Lunch #Soups #blackcabbage #healtyfood #italiansoup #soup #tuscansoup #tuscantradition #veganfood #vegansoup

[ediblegardenspointloma]

'Red Frills' Mustard

‘Red Frills’ mustard is too robust for inclusion with other greens in my garden so I relegate it to a clay pot. This one is only six inches across but it provides abundant lacy additions to my salads.

I especially like the contrast of the chartreuse stems, peppery punch and frilly texture.

The saved seed I planted was five years old so I sowed it thickly. No need. I could cut some for micro greens. Growing some of my winter crops in containers works well for me. Currently I also have Tuscan baby leaf kale, rainbow chard and arugula thriving in 12 inch containers. Just the right amount growing for my needs leaving more room in the garden for other winter favorites.

#mustard #'Red Frills' mustard #container gardening #garden greens #winter salads