Calabria Recipes
Millecosedde

Millecosedde

Mixed beans with pasta

How to make the Millecosedde:

• this serves about 12 as a light course the way an italian dinner would be served.
• The dish is then dressed with fine extra virgin olive oil, a tsp.
• Per individual serving, much as americans might put a pat of butter on their veggies.
• With an italian bread and a salad it makes for ahealthy lunch or light supper meal.
• The porcini makes the flavor very special.
• Soak the lentils, beans and chick-peas in five different bowls of cold water overnight.
• The next morning, soak the mushrooms in a bowl of lukewarm water for 30 minutes.
• Rinse the beans, remove and discard the skins from the fava beans, and put all the beans in a large stockpot.
• Slice the cabbage into 1/2-inch strips, coarsely chop the onions and celery, and add the vegetables to the pot.
• Drain the mushrooms, making sure no sand is attached to the stems, and place the pot over medium heat.
• When water reaches a boil, simmer for 1 hour.
• When all the vegetables and legumes are almost cooked, add coarse salt to taste, then add the oil 4 tsp mixing very well.
• When the soup reacxhes a boil again, add the pasta broken into thirds, and cook for 9 to 12 minutes depending on the brand.
• As the pasta cooks, stir the mixture several times to prevent it from sticking to the bottom of the pot.
• Taste for salt and pepper.
• When the pasta is cooked, even the least tender beans will be completely cooked and others will be pureed to form a quite thick minestra.
• Remove the pot from the heat and let mixture rest for 10 minutes before serving.
• Pour 1 teaspoon of olive oil over each serving.
• In calabria this would be eaten at either room temperature or prepared in advance and reheated.

Serves 12

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM