Miss Bean – Fagioli in Umido

In addition to the Italian kitchen being a wilderness of culinary adventures, it can also sometimes represent a bit of a jungle linguistically. At least for a Finn. I still haven’t forgotten the nightmares of briciole and often spend sleepless nights wondering what an earth a sformato is supposed to be (well, ok, not really – I just liked the dramatic sound of it).

The name of today’s dish made me already slightly nervous when trying to translate it with an on-line dictionary. “Damp beans” is not something that you would like to promote even by Cucina Fintastica’s somewhat less strict standards. Fortunately apparently the expression “in umido” can be translated as stew.

I have recently been participating in a 6-time cooking course in which we make Italian dishes from different regions of Italy in Italian (naturalmente) and we made this bean stew in one those lessons. It is a very common, simple and tasty way of preparing beans in Italy, and can serve as a side dish or even a vegetarian meal of its own. There seem to be dozens of versions of this dish, and some of them also include pancetta which you can add to your taste if you are not a semi-vegetarian (i.e. a non-red-meat eater) such as myself!

Bean Stew

1 can of beans

1/4 of a mid-sized onion

2 bay leaves

olive oil

tomato puree (from a tube)

chilli pepper

salt

Slice the onion into small pieces and gently fry it in a pan with some olive oil, chopped chilli and the bay leaves. Add the beans (with their water in the tin, or drain them first and add some water from tap) and some tomato puree (about 1/3 of the tube) and cook on a low heat for 10 minutes. Season with salt to your taste.

The Proper Hearty Meal – Crostata con Patate e Pollo

Although I’m not a native English speaker, there are some words that I quite like in that language. One of them is “proper“. Whenever an Englishman uses that word, you immediately know that we are really talking about serious business here (usually involving a tradition of at least several centuries). Another example is “hearty” when used to describe a meal. In my mind, a hearty meal immediately gives me an impression of something very wholesome, comforting and – obviously – very calorific (hence ironically being an expression that probably most cardiologists do not fully support; at least if they are not mean and unemployed).

For me, a hearty meal is also a question of weather. In the summer months, you can practically subsist on veggies and berries. However, when the winter starts looming, suddenly you feel the growing urge to substitute all those six pack tummies as your fitness role models with the very warm- and cosy-looking shapes of seals.

I suppose I am not alone in this. In the Italian kitchen, the same seal idol phenomenon is visible in both the seasonality of the dishes as well as their regionality. The food from the most Northern part of Italy is typically heavier than that of the South, and during late autumn and winter months you seem to find more recipes such as the one that I’m sharing today (from the October issue of La Cucina Italiana).

This recipe is also ideal for colder months and lousy weather, as it takes hours to prepare… Yet it is certainly worth the efforts with a very comfort foody yet Italian taste. I am also happy to report that I have now prepared my very first Italian recipe of the level per esperti – and to top my happiness, it is a pie. Believe it or not!

Chicken and Potato Pie

Serves 6-8

600 g chicken legs and thighs

450 g boiled potatoes

200 g flour

200 g Ricotta Infornata (hard Ricotta cheese) or Provolone cheese (or another hard not overly strong cheese)

125 g butter

100 g rice flour

60 g walnuts

3 eggs

1 egg yolk

1 tbsp cane sugar

1 sprig of rosemary

12 chive scapes

2 tbsp grated parmesan

1 garlic clove

salt, pepper

Chop the walnuts into not too fine chunks as well as the chive scapes.

Combine both flours with the butter in a bowl and mix until you have small coarse crumbs (about the size of rice grains). Add the egg yolk, 1 entire egg, the cane sugar, a pinch of salt, the walnuts, the chives and the grated parmesan. Continue mixing for a few minutes until you have obtained a proper dough. Cover the bowl and store it in a fridge for at least 30 minutes.

Bone the chicken legs. Remove the skin of each leg and keep them for later use. Divide the flesh of the chicken legs into two parts thighs and legs. Cut the thighs into smallish pieces.

Take a blender and quickly mix the flesh of the legs (but not thighs!) in it. Add 80 g water, a pinch of salt, some pepper and 1 egg and continue blending until you have a smooth sauce (and please do not mix it up with a strawberry smoothie eventhough it looks like one..!).

Slice the chicken skin and fry it in a pan with a knob of butter, the rosemary sprig and the garlic clove (unpeeled) on a high heat for 2-3 minutes. Remove the rosemary and garlic clove from the pan, and add the flesh of chicken thighs. Continue cooking for another 2-3 minutes. Season with salt and pepper.

Slice the cheese and the boiled potatoes.

Roll out the dough into a 0.5 cm thick round. Take a cake/ pie tin (with a diameter of 22 cm) and line it with parchment paper (including the base). Carefully move the dough into the tin. Remove the excess dough on the edges and keep it for decorating the pie.

Fill the pie by first adding a layer of cheese, followed by a layer of potatoes and a layer of the chicken leg sauce, and finally a layer of the cooked chicken thighs. Repeat until you have used all your ingredients (I had two layers of each). Try and create neat stripes of the excess dough and add them onto the top of the pie (I only managed to add two but in the picture of the magazine they had plenty – maybe they cheated…). Finally brush the pie with a beaten egg, and bake it in the oven at 170 C for 50 minutes.