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climbeyalex
Joined: 22 Nov 2005 Posts: 92
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Posted: Fri Oct 31, 2008 11:58 am Post subject: Salsiccia Piccante con Fagioli |
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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?
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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
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Posted: Fri Oct 31, 2008 2:40 pm Post subject: |
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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.  |
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red-dragon
Joined: 10 Feb 2007 Posts: 23 Location: Wales, UK
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Posted: Thu Nov 13, 2008 12:09 am Post subject: |
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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. _________________ If eating be the food of love, eat on |
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birgit

Joined: 31 Jan 2005 Posts: 247 Location: Germany
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Posted: Thu Nov 13, 2008 10:41 pm Post subject: |
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Leave out "picante" and try looking for "Salsiccia con Fagioli"
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
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Posted: Fri Nov 14, 2008 4:33 am Post subject: |
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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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BMW R68
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
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Posted: Mon Nov 17, 2008 3:54 pm Post subject: |
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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! _________________ Vivant Linguae Mortuae!! |
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pastina
Joined: 04 Jan 2009 Posts: 10 Location: Cambs, UK
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Posted: Sun Jan 04, 2009 11:25 pm Post subject: |
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Climbeyalex, am intrigued by the sound of your rosemary biscuits. Any chance of a recipe please?
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
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Posted: Sun Jan 04, 2009 11:33 pm Post subject: |
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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
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Posted: Mon Jan 05, 2009 1:57 pm Post subject: |
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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
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Posted: Mon Jan 05, 2009 4:09 pm Post subject: |
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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. _________________ Vivant Linguae Mortuae!! |
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pastina
Joined: 04 Jan 2009 Posts: 10 Location: Cambs, UK
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Posted: Mon Jan 05, 2009 10:34 pm Post subject: |
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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
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Posted: Tue Jan 06, 2009 8:10 pm Post subject: |
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Oh boy! A good excuse to add another cookbook to my collection! _________________ Vivant Linguae Mortuae!! |
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