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Receta Millecosedde (Mixed Beans With Pasta)
by Global Cookbook

Millecosedde (Mixed Beans With Pasta)
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  Raciónes: 12

Ingredientes

  • 1/2 c. lentils, dry
  • 1/2 c. beans, cannellini
  • 1/2 c. beans, borlotti (cranberry beans)
  • 1/2 c. beans, fava
  • 1/2 c. beans, garbonzas
  • 1/2 ounce mushroom, porcini, dry
  • 1 lb cabbage, savoy,raw,shredded, cleaned
  • 2 whl onions, red, peeled
  • 2 stalk celery, raw,stalk
  • 4 quart cool water
  • 4 Tbsp. extra virgin olive oil
  • 1 lb pasta, (spaghetti or possibly linguine)

Direcciones

  1. 12 Tsp extra virgin olive oil [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 extra virgin olive oil, a teaspoon per individual serving, much as Americans might put a pat of butter on their veggies. W i
  2. Soak the lentils, beans and chick-peas in five different bowls of cool water overnight. The next morning, soak the mushrooms in a bowl of lukewarm water for 30 min. Rinse the beans, remove and throw away the skins from the fava beans, and put all the be a
  3. Slice the cabbage into 1/2-inch strips, coarsely chop the onions and celery, and add in 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
  4. When all the vegetables and legumes are almost cooked, add in coarse salt to taste, then add in the oil (4 tsp) mixing very well. When the soup reaches a boil again, add in the pasta broken into thirds, and cook for 9 to 12 min depending on the brand. As the 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 create a quite thick minestra. Remove the pot from the heat and let mix rest
  5. In Calabria this would be eaten at either room temperature or possibly prepared in advance and reheated.