Real African Dishes: [MC-AllEthnic-Recipes] Calabrian Pumpkin and Beans

Wednesday, September 12, 2012

[MC-AllEthnic-Recipes] Calabrian Pumpkin and Beans - 17g Carbohydrate; 3g Dietary Fiber;

* Exported from MasterCook *

Calabrian Pumpkin and Beans

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : LowCal (Less than 300 cals) LowerCarbs

Vegan

Amount Measure Ingredient -- Preparation Method

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1/4 pound dried white beans -- (1/2 cup), rinsed and picked over

salt -- to taste

1/4 cup extra-virgin olive oil

2 large garlic cloves -- crushed

1/2 teaspoon red pepper flakes

1 pound peeled and seeded pumpkin flesh, cut into matchsticks

1/2 cup water

2 bay leaves

1 teaspoon fresh ground fennel seeds

Place the beans in a medium-size saucepan and cover with water by several inches. Bring to a boil and cook at a boil until tender, about 1 1/4 hours. Drain and salt lightly.

In a casseroe, heat 3 tablespoons of the olive oil with the garlic over medium-high ehat; once the garlic turns light brown, remove and discard. Reduce the heat to low, add the red pepper flakes, pumpkn, water, and bay leaves and cook untl teh pumpkin is so soft it could be crushed with a fork, about 25 minutes. Add the beans, stir to mix well, and cook for a few more minutes. Sprinkle in the fennel, toss and transfer to a serving platter.

Drizzle with the remaining 1 tablespoon olive oil and serve hot or at room temperature.

Makes 6 servings as meze, or starter

AuthorNote: There is a word used in the cooking of Calabria, and Sicily, too, meant to capture an earthy, aromatic richness in certain dishes. The dishes will be described as 'agghiotta' or 'ghiotta' in dialect. The word derives from the Arabic 'ghatta', meaning "gravy" or the Latin word for "throat". These dishes usually contain abundant olive oil, garlic, tomatoes, onion, and, in Sicily especially, raisins, olives, and capers. 'Ghiotta' is a word that is often used to express that a dish is rich, luscious, and delicious. This rustic dish is a luscious 'ghiotta' as well, served at the 'tavola caldo' of many trattorie in Calabria, although suited to be accompanied by even richer food if you like. I like to serve it in the fall, as cool weather begins to arrive, as an appetizer to roast [favorites].

Cuisine:

"Italian"

Source:

"Little Foods of the Mediterranean by Clifford Wright, 2003"

S(Formatted by Chupa Babi):

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Per Serving (excluding unknown items): 165 Calories; 9g Fat (48.5% calories from fat); 5g Protein; 17g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 Fat.

Nutr. Assoc. : 5511 0 0 0 0 904644 0 0 20206

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