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Salsiccia Piccante con Fagioli

 
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climbeyalex



Joined: 22 Nov 2005
Posts: 92

PostPosted: Fri Oct 31, 2008 11:58 am    Post subject: Salsiccia Piccante con Fagioli Reply with quote

Had this at a restaurant one night. It was a spicy bean and sausage stew in tomato sauce. Took the leftovers home and upon a second simmering, it tasted even better. Especially with black pepper and rosemary biscuits.

Now I'm looking for a recipe to make it but Google is being uncooperative. Maybe I have the name all wrong or something. Would anyone happen to have a recipe for it? Very Happy
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Last edited by climbeyalex on Mon Feb 07, 2011 12:35 pm; edited 1 time in total
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clotilde
Site Admin


Joined: 24 Sep 2004
Posts: 443
Location: Paris, France

PostPosted: Fri Oct 31, 2008 2:40 pm    Post subject: Reply with quote

Quote:
Google is being uncooperative


I don't have a recipe, sorry -- I just wanted to say that I, too, hate it when Google does that. Smile
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red-dragon



Joined: 10 Feb 2007
Posts: 23
Location: Wales, UK

PostPosted: Thu Nov 13, 2008 12:09 am    Post subject: Reply with quote

Hey , make your own - as the title states, spicy sausages and beans. Each Italian household will have their own variation, so now you can too!!
Ingredients: sausages, tinned tomatoes & puree, oregano, gently fried onions & garlic, tabasco, beans to your choice, some chopped grilled bacon and some chorizo.
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birgit



Joined: 31 Jan 2005
Posts: 247
Location: Germany

PostPosted: Thu Nov 13, 2008 10:41 pm    Post subject: Reply with quote

Leave out "picante" and try looking for "Salsiccia con Fagioli" Smile
there is mostly a glass of red wine it it, too.

Mhm, sounds as equally addictive as pasta e fagioli ...
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climbeyalex



Joined: 22 Nov 2005
Posts: 92

PostPosted: Fri Nov 14, 2008 4:33 am    Post subject: Reply with quote

Clotilde, no problem. Google did redeem itself a couple of days later when I found an Italian website with an almost similar recipe and it translated it to English. =)

I think I might go to the restaurant and ask the chef for the recipe. After all, I'll be leaving this town soon so whats the harm in that? Birgit, it is terribly addictive, if I hadn't made biscuits, we're probably have licked the plates clean. Yum.
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Last edited by climbeyalex on Mon Feb 07, 2011 12:35 pm; edited 1 time in total
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David



Joined: 30 Sep 2004
Posts: 1855
Location: Ottawa, Ontario, Canada

PostPosted: Mon Nov 17, 2008 3:54 pm    Post subject: Reply with quote

birgit---was intrigued by your mention of pasta e fagioli---so I googled a recipe and made it---WOW---what a nice mess of pasta that makes!
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pastina



Joined: 04 Jan 2009
Posts: 10
Location: Cambs, UK

PostPosted: Sun Jan 04, 2009 11:25 pm    Post subject: Reply with quote

Climbeyalex, am intrigued by the sound of your rosemary biscuits. Any chance of a recipe please? Smile

p.s. I would brown some good spicy sausages in a clay pot, add some red wine and reduce, chuck in some garlic, then add a couple of large plum tinned tomatoes, cook for a bit then add a tin of drained canellini beans, season, splash of good e.v olive oil and simmer. Maybe a pinch of chilli? A grating of nutmeg or a sprig of rosemary? Buon apetito!

p.p.s sausages with fennel seeds in are particularly good.
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pastina



Joined: 04 Jan 2009
Posts: 10
Location: Cambs, UK

PostPosted: Sun Jan 04, 2009 11:33 pm    Post subject: Reply with quote

David wrote:
birgit---was intrigued by your mention of pasta e fagioli---so I googled a recipe and made it---WOW---what a nice mess of pasta that makes!


Hey David! If you are particulary enamoured with pasta e fagioli, then you should try pasta e ceci (chickpeas). Sublime!
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climbeyalex



Joined: 22 Nov 2005
Posts: 92

PostPosted: Mon Jan 05, 2009 1:57 pm    Post subject: Reply with quote

Pastina, the biscuits were just regular biscuits with a load more liquid. I sort of hacked it together without measuring anything. It was just flour, dried rosemary, salt, sugar and baking powder. And then I threw in a couple of lumps of butter and whizzed a bit in the food processor. Added in enough liquid to quickly whizz to a rather wet and sticky dough. Floured my hands and flung them in balls into a baking pan. It was inspired by a biscuit recipe I saw on Orangette. You can check her recipe out, there are measurements. =D
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Last edited by climbeyalex on Mon Feb 07, 2011 12:35 pm; edited 1 time in total
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David



Joined: 30 Sep 2004
Posts: 1855
Location: Ottawa, Ontario, Canada

PostPosted: Mon Jan 05, 2009 4:09 pm    Post subject: Reply with quote

pastina! You know I've never cooked with chickpeas in my life! Now you have me intrigued! Thanks for the heads up----i'm sometimes not inclined to stretch my imagination.
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pastina



Joined: 04 Jan 2009
Posts: 10
Location: Cambs, UK

PostPosted: Mon Jan 05, 2009 10:34 pm    Post subject: Reply with quote

David - Woohoo are you in for a treat! The recipe I use is from Jamie's Italy cookbook. But you can easily adapt to suit you.

Climbeyalex - thank you!

I love this website - I only came across it yesterday and I'm like a puppy with two tails!
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David



Joined: 30 Sep 2004
Posts: 1855
Location: Ottawa, Ontario, Canada

PostPosted: Tue Jan 06, 2009 8:10 pm    Post subject: Reply with quote

Oh boy! A good excuse to add another cookbook to my collection!
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