My Big Fat Greek Baked Beans – Finally!

As I may have mentioned on Twitter several times, Michele
and I have both been sick all week, so please pardon the lateness, and brevity
of this post. The good news is this Greek-style baked beans recipe is very
simple, and there’s not a lot of extra info I need to pass along.

One thing I will mention is that while these are baking, be
sure to peek once in a while to see if you need to add more liquid. You can
bake covered, but then you don’t get the crustification on top, so I prefer to
bake uncovered, and stir in a splash of water, or two, if it looks like it’s
getting too dry.

If you can find gigante beans, they really are the best, but
Conona beans also work great, as will any other large dried bean. Just be sure
to soak them properly, and simmer them until tender before proceeding to the
baking step. Now, if you’ll excuse me, I’m climbing into my big, fat bed.
Enjoy!

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Ingredients for 12 portions:

1 pound dried Gigante, Conona, Lima, or other large dried bean (soaked
overnight)

3 quarts cold fresh water to boil in

2 bay leaves

1 large red onion, diced

3 cloves garlic, sliced

2 cups tomato sauce or finely chopped fresh tomato

2 tablespoons tomato paste

3 tablespoons clover honey

1/2 cup chopped fresh dill, plus more for the top

1 tablespoon kosher salt (2 teaspoon if using fine table
salt)

1 teaspoon freshly ground black pepper

cayenne to taste

1/2 cup extra virgin olive oil

1/4 cup red wine vinegar

2 cups water, plus more as needed while baking
4 ounces feta cheese for the top

– Bake at 350 F. until beans are soft

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With a frittatona save your dinner! 5 recipes to prepare it – Italian Cuisine

With meat, vegetables, leftovers of pasta and cheese, the omelette is substantial and colorful: check the ingredients you have in the fridge and free your imagination!

You take everything from vegetables to leftovers from the day before: the frittatona and the single plate perfect both when you are in a hurry and you do not have time or desire to cook, whether in the fridge there is little left. Accompanied by amixed salad for example or even eaten in one sandwich, the frittatona saves dinner. How to prepare it? With what you think, there is no limit to the imagination! Here are some ideas.

The frittatona with the boiled meat

If yesterday you prepared the meat for the broth and he advanced it, because today he does not transform it into a beauty omelette? Put it in the mixer together with a green salad and parsley and chop everything very fine. Then add some peas, even frozen, and some cheese cubes you have at home. Beat the eggs (adjust the amount according to the meat and the people you have at the table) and mix all the ingredients. Heat the pan, greased with extra virgin olive oil, and pour the mixture. Cook until both sides of the frittata are golden brown.

The pasta frittatona

Typical of the day of Easter Monday, the pasta omelette it's perfect for any occasion. If you have for example advanced spaghetti, season them to taste, maybe with cubes of ham or speck, add the eggs and cook in a non-stick pan. Not only will it be a consistent single dish, but it will allow you not to waste. You have children who do not like them vegetables? You can also add them in the omelette, for example by sautéing zucchini or diced carrots to mix with pasta.

The omelette with potatoes, ribs, herbs and cheese

After boiling ribs and herbs, sauté in a pan with butter or extra virgin olive oil. Boil the le potatoes already cut into cubes. Mix all the ingredients, add some cheese, such as Emmental or if you want a more decisive taste even the Taleggio, and, after having beaten the eggs, prepare a nice high omelette, choosing a rather small pan.

The omelette with aubergines

Love the lot pasta to the norm? Take a cue for a frittatona! Cut the aubergine into cubes and fry it in a pan. Drain the cubes and place them in a bowl with a generous grated salty ricotta, a spoonful of tomato paste, some freshly chopped basil leaves and beaten eggs. Transfer everything into a lightly greased saucepan and prepare the omelette.

Fancy sandwiches for a different (and gluttonous) lunch break – Italian Cuisine

Enough with the usual sandwiches! Let's make them colorful, balanced and appetizing: here are some ideas for a mouth-watering lunch break!

Stufi of the classics sandwiches with meats, cheeses and vegetables? It is comprensible. The bars above all often offer the usual choices and you end up doing one lunch break always the same. How to solve? With a sandwich brought from home, well stuffed and balanced, both in tastes and textures. We have invented 5 that will make you lick your mustache, here they are!

The veg sandwich with avocado and hummus

We talk a lot about avocado toast, but this fruit can really be used in many ways in a sandwich. With its buttery consistency, the charge of calories and intense color, it combines perfectly with one black bread or seeds. Start by preparing theHummus, or a cream of chickpeas that will spread on bread and will give softness to the sandwich. Add the avocado into slices, fresh radishes and thin slices and seasoned separately with lemon and oil, cucumber and, if you like, a few leaves of songino. A bomb of colors and vitamins!

The sandwich with the crispy fish

What they are fish sticks – on the market you can find cod or even salmon – or fillets of white fish to brown in a pan with butter and sage, also use these ingredients to fill your sandwich. Then add hard-boiled eggs to slices, a base of créme fraiche and fresh cucumbers. A sandwich definitely out of the usual patterns, but delicious!

The sandwich with feta and sottoli

The feta is rather salty, let it drain and cut into cubes. Stuff with a crispy ciabatta cheese and add some vegetables in oil, like eggplant, dried tomatoes, artichokes. So you will stem the salty flavor of the feta and taste the sandwich.

The sandwich with salami and peppers

For lovers of strong tastes, the sandwich is rich and well stuffed! Spread a crispy bread of your choice with a soft cheese cream, add slices of salami Milan, do not forget the grilled peppers and you're done!

The sandwich with the roast chicken

A great classic is the roast chicken, maybe left over from the day before, to bone and cut into strips to use it for a tasty sandwich. Go ahead then to slices of tomato, fresh iceberg salad and mayonnaise prepared at home.