Faggots (Welsh)
- 2 lb liver (pigs,lambs,ox) 2 ts chopped sage 4 oz breadcrumbs salt and
- pepper 3 oz suet 1 oz flour 2 large onions browning
- FFAGODAU Wash and mince the liver. Peel and fineVy chop the onion. Dice the
- suet. Add the onion, suet, bread- crumbs and sage. Add salt and pepper to
- taste. Mix thoroughly and roll into small balls. Place the faggots in a
- large greased ovenprocf dish, cover with foiV and hsat in a moderate ovsn
- (350/F or Mark 4) for 40 minutes. Remove the foif 10 minutes before the end
- of the cooking time to brown the faggots. Work in fiour tc make a paste
- and add boiling water to make gravy. Add browning if necessary. Tra-
- ditionally faggots are served hot with peas.
- Posted to MM-Recipes Digest V4 #253 by "ray.watson"
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Fagioli All' Uccelletti (Beans Like " Little Birds")
Categories: None
Yield: 1 Servings
1 c Dried cannelini or other
-small white beans, soaked 6
-hrs. or overnight in water
-to cover, drained.
3 c Water or broth
1/4 c Really good extra virgin
-olive oil (this provides
-much of the flavor, so
-don't scrimp on quality -
-the rest of the dish costs
-about fifty cents).
1 sm Box (Pomi brand) or small
-can of chopped plum
-tomatoes. Equivalent amount
-of fresh tomatoes if it's
-summertime.
2 Sprigs fresh sage (up to 3)
2 Cloves garlic, minced (more
-to taste)
Cook soaked beans and sage in 3 cups water or broth until tender but not
mushy (1 to 1/12 hrs). Sautee the garlic in the olive oil, but don't let
the garlic brown. Stir the tomatoes into the garlic, cook a few minutes,
add to the beans and cook until melded a bit. Shouldn't be soupy, shouldn't
be dry. Cook longer, or add more broth to reach correct consistency. I stir
in a mixture of chopped raw garlic and parsley before serving for zing.
I've also made it without the tomato, allowed the beans cool to room
temperature, then tossed with good quality canned tuna, sprinkled the whole
with lots of chopped red onion and parsley. Tastes better than it sounds
and is very typically Tuscan dish. People rave about this one, too, and
can't believe that there's nothing to it.
Posted to FOODWINE Digest 09 Jan 97
From: Nancy Brandt
Date: Thu, 9 Jan 1997 12:21:38 -0800
---------- Recipe via Meal-Master (tm) v8.05
Title: Fagioli All' Uccelletti (Beans Like " Little Birds")
Categories: None
Yield: 1 Servings
1 c Dried cannelini or other
-small white beans, soaked 6
-hrs. or overnight in water
-to cover, drained.
3 c Water or broth
1/4 c Really good extra virgin
-olive oil (this provides
-much of the flavor, so
-don't scrimp on quality -
-the rest of the dish costs
-about fifty cents).
1 sm Box (Pomi brand) or small
-can of chopped plum
-tomatoes. Equivalent amount
-of fresh tomatoes if it's
-summertime.
2 Sprigs fresh sage (up to 3)
2 Cloves garlic, minced (more
-to taste)
Cook soaked beans and sage in 3 cups water or broth until tender but not
mushy (1 to 1/12 hrs). Sautee the garlic in the olive oil, but don't let
the garlic brown. Stir the tomatoes into the garlic, cook a few minutes,
add to the beans and cook until melded a bit. Shouldn't be soupy, shouldn't
be dry. Cook longer, or add more broth to reach correct consistency. I stir
in a mixture of chopped raw garlic and parsley before serving for zing.
I've also made it without the tomato, allowed the beans cool to room
temperature, then tossed with good quality canned tuna, sprinkled the whole
with lots of chopped red onion and parsley. Tastes better than it sounds
and is very typically Tuscan dish. People rave about this one, too, and
can't believe that there's nothing to it.
Posted to FOODWINE Digest 09 Jan 97
From: Nancy Brandt
Date: Thu, 9 Jan 1997 12:21:38 -0800
