- 1/2 cup lentils,dry
- 1/2 cup beans, cannellini
- 1/2 cup beans, borlotti (cranberry
- 1/2 cup beans, fava
- 1/2 cup beans, garbonzas
- 1/2 ounce mushroom, porcini, dried
- 1 lb cabbage savoy raw shredded
- 2 whole onions,red — peeled
- 2 stalks celery,raw,stalk
- 4 quart cold water
- 4 tablespoons olive oil
- 1 pound pasta (spaghetti or Linguine)
- Tsp olive oil
How to make the Millecosedde:
- this serves about 12 as a light course the way an italian dinner would be served.
- The dish is then dressed with fine extra virgin olive oil, a tsp.
- Per individual serving, much as americans might put a pat of butter on their veggies.
- With an italian bread and a salad it makes for ahealthy lunch or light supper meal.
- The porcini makes the flavor very special.
- Soak the lentils, beans and chick-peas in five different bowls of cold water overnight.
- The next morning, soak the mushrooms in a bowl of lukewarm water for 30 minutes.
- Rinse the beans, remove and discard the skins from the fava beans, and put all the beans in a large stockpot.
- Slice the cabbage into 1/2-inch strips, coarsely chop the onions and celery, and add the vegetables to the pot.
- Drain the mushrooms, making sure no sand is attached to the stems, and place the pot over medium heat.
- When water reaches a boil, simmer for 1 hour.
- When all the vegetables and legumes are almost cooked, add coarse salt to taste, then add the oil 4 tsp mixing very well.
- When the soup reacxhes a boil again, add the pasta broken into thirds, and cook for 9 to 12 minutes depending on the brand.
- As the pasta cooks, stir the mixture several times to prevent it from sticking to the bottom of the pot.
- Taste for salt and pepper.
- When the pasta is cooked, even the least tender beans will be completely cooked and others will be pureed to form a quite thick minestra.
- Remove the pot from the heat and let mixture rest for 10 minutes before serving.
- Pour 1 teaspoon of olive oil over each serving.
- In calabria this would be eaten at either room temperature or prepared in advance and reheated.
Regional recipe from Calabria