Wednesday, October 9, 2013
Roasted (Red Skin) Potatoes with Fennel + Rosemary:
6 medium red skin potatoes cooked (in microwave) and sliced (into wedges)
Olive oil (good quality!!!!!)
Roasted in the oven on 350 for an hour or until crisp.
Faro with Roasted Veggies:
3 cups faro (I cheated and used Trader Joes 10min Faro)
To the faro, I added diced, roasted....
-fennel (not the bulb, but the stalks)
Season with salt, pepper, garlic and fennel fronds
Drizzle with generous amount of olive oil
Juice of one juicy lemon
Umbria-Inspired White Beans
16 oz bag of white beans (cannelini) soaked overnight
In a soup pot, sauté diced
And then add in soaked, drained white beans
Cover with water
Add tablespoon of salt, fresh sage, fresh rosemary, fresh thyme,
Bring to a boil and cook until tender
*add crushed red pepper to taste
Garnish with flat leaf parsley
Thanks to Central Italy for the inspiration!