Braised swiss chard and cannellini beans from Lidia's Italy: 140 Simple and Delicious Recipes from the Ten Places in Italy Lidia Loves Most by Lidia Matticchio Bastianich and Tanya Bastianich Manuali

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Notes about this recipe

  • Breadcrumbs on July 29, 2012

    p. 175 Fresh chard was the inspiration for the dish and I’ll definitely re-visit as this week, fresh cannellini beans made their first appearance at the market. Even w canned beans, this dish was a huge hit. As usual, Lidia has you 'toast' the tomato paste and chilis in the pan prior to incorporating them w the other ingredients. Each time I do this I think I should try to do this all the time and somehow I forget but I do think the step is worthwhile and deepens the flavours. Such a versatile dish. Great served hot as a main course or, side dish. At room temp it made for a lovely antipasti and leftovers were terrific for weekday lunches. I made a double batch and will do so again. photos here: http://chowhound.chow.com/topics/799537#7491070

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