Contributed by: Edward Giobbi and Eugenia Giobbi Bone of Italian Family Dining
At the outset I would like to it perfectly clear that I have no Italian blood what-so-ever so how authentic this collection is to actual Italian Families is somewhat beyond me. That said I have thought that Italian families really do know how to eat.
Each seasonal category includes a section of First Courses, Second Courses, Vegetables and Salads and Desserts. The seasonal categories also include additional information, for instance Spring includes sections for The Wedding, Essentials of Meal Planning and Sunday Lunch. Other sections include About Easter, Asparagus, Artichokes and Dandelion Greens, About Ricotta, Le Marche, About Wild Foods, Eating al Fresco, The Garden, Fruit for Dessert, Mushrooms, About Pasta, Culinary Hunting, Vegetables for Dinner, About Nuts, Cena deila Vigilia, Making Soup, New Year's Eve, Winter Greens and Economy Candy.
Enjoy this recipe which is included in the A Simple Fall Dinner for Company menu.
Fall Vegetable Medley
We harvest lima beans, cabbage, and leeks in the fall, but you can substitute other fall vegetables, like beet greens, Brussels sprouts, kale, and boiled cranberry beans.
Heat the olive oil in a medium saucepan over medium heat. Add the onion and garlic, cover, and cook until the onion becomes translucent, about 5 minutes. Add the cabbage, potatoes, leek, and stock, and season with salt and pepper. Cover and simmer for 15 minutes. Add the lima beans and basil. Cover and cook until the beans are fork-tender, about 10 minutes.
Garnish each portion with extra virgin olive oil.
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