In the realm of culinary delights, where flavors dance and textures intertwine, there exists a dish that captures the essence of rustic Italian charm: Confit of White Beans with Roasted Tomato and Orecchiette (Fagioli all'Uccelletto). This delectable creation is a symphony of flavors, textures, and colors that will tantalize your taste buds and transport you to the heart of Italy.
The centerpiece of this dish is the confit of white beans, lovingly slow-cooked in aromatic olive oil until they reach a state of tender perfection. These beans become infused with the essence of garlic, rosemary, and thyme, creating a velvety smooth and flavorful base for the dish. Roasted tomatoes, bursting with sun-kissed sweetness, add a vibrant pop of color and a touch of tangy acidity.
Orecchiette, those delightful ear-shaped pasta jewels, provide a delightful textural contrast to the soft beans and roasted tomatoes. Their slightly chewy texture and ability to hold onto the flavorful sauce make them the perfect partner for this dish. The addition of crispy pancetta and a sprinkling of Parmigiano-Reggiano cheese adds a savory richness and a nutty, salty finish.
Each bite of this dish is a culinary journey, a harmonious blend of flavors and textures that will leave you craving more. Whether you're a seasoned foodie or a home cook looking for a taste of Italy, Confit of White Beans with Roasted Tomato and Orecchiette is sure to become a favorite. So gather your ingredients, prepare your palate, and embark on this delightful culinary adventure.
TOMATO CONFIT
Provided by Geoffrey Zakarian
Categories condiment
Time 2h5m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Preheat the oven to 300 degrees F.
- Toss the tomatoes with the olive oil, thyme, red pepper flakes and garlic in a bowl. Season with salt and pepper.
- Fit a baking sheet with a wire rack and arrange the tomato halves cut-side up on the rack. Cook the tomatoes until shriveled and tender, 1 1/2 to 2 hours.
- Serving suggestions: Roughly chop the tomatoes, transfer to a serving bowl, top with freshly grated Parmesan and serve with crostini. Use as a condiment for roasted fish or chicken or stir into store-bought tomato sauce to improve the flavor.
PAN ROASTED DORADO, WHITE BEAN MASH, TOMATO RELISH WITH TOASTED CUMIN AND AGED SHERRY VINAIGRETTE
Steps:
- In a mixing bowl, combine tomatoes, scallions, red onions, 1 teaspoon cumin, 1/3 cup olive oil, sherry vinegar, and serrano. Season with salt and pepper, to taste. Set aside for 2 hours.
- In a large stock pot place white beans and cover with 3 times the amount of water. Add bay leaf. Boil until beans are tender at least 1 hour. Strain beans.
- In a medium size saute pan, saute onions and garlic with 1/3 cup olive oil until translucent. Add oregano and 1 tablespoon cumin until aromatic.
- In a food processor, puree beans and onion mixture. Season with salt and pepper. Set aside.
- Season the mahi mahi with salt and pepper. In a medium size saute pan, heat a little olive oil and cook the mahi mahi for 3 to 4 minutes on each side.
- To serve, place puree in large serving platter. Set fish on top of puree and top with tomato relish.
ROASTED TOMATO AND WHITE BEAN STEW
This hearty, flexible stew comes together with pantry ingredients and delivers layers of flavors. Cherry tomatoes, roasted in a generous glug of olive oil to amplify their sweetness, lend a welcome brightness to this otherwise rich dish. Onion, garlic and red-pepper flakes form the backbone of this dish, to which white beans and broth are added, then simmered until thick. While this stew is lovely on its own, you could also add wilt-able greens such as kale, escarole or Swiss chard at the end, and toasted bread crumbs on top. The dish is vegan as written, but should you choose to top your bowl with a showering of grated pecorino or Parmesan, it would most likely work well in your favor.
Provided by Colu Henry
Categories dinner, lunch, quick, weeknight, beans, soups and stews, vegetables, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 425 degrees. In a small bowl, gently toss together the parsley and lemon zest with your hands until well combined; set aside.
- In a large baking dish or on a sheet pan, toss the tomatoes with 1/4 cup oil and thyme; season well with salt and pepper. Roast tomatoes until they have collapsed and begin to turn golden around the edges, 20 to 25 minutes.
- When the tomatoes are almost done roasting, heat 2 tablespoons oil in a large (12-inch), deep skillet or Dutch oven over medium. Add the onion, garlic and red-pepper flakes and cook until the onion is softened and the garlic is fragrant, 4 to 5 minutes. Stir in the rinsed beans and broth and bring to a simmer. With the back of a spoon or spatula, gently smash about ½ cup of the beans so they slightly thicken the broth. If you want a thicker stew, crush some more of the beans. Season with salt and pepper.
- When the tomatoes are finished roasting, add them directly to the stew along with any juices that have been released. Simmer for 5 to 10 minutes more so the flavors become friendly; season to taste with salt.
- Ladle into shallow bowls. Top each serving with some of the lemon-parsley mixture and drizzle with some more olive oil, and season with flaky salt, if you like. Serve with toasted bread.
WHITE BEANS WITH ROASTED TOMATOES
Categories Bean Onion Tomato Side Roast Vegetarian Basil Summer Vegan Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Cook beans:
- Cover beans with cold water by 2 inches in a bowl and soak at room temperature at least 8 hours or quick-soak (see cooks' note, below). Drain well in a colander.
- Blanch onions in boiling salted water , 1 minute, then drain and peel.
- Cover beans with cold water by about 1 inch in a 5- to 6-quart pot and bring to a boil. Add onions and simmer, partially covered, skimming froth as necessary, until beans and onions are tender, 40 minutes to 1 hour. Stir in salt and let stand (in cooking liquid), uncovered.
- Roast tomatoes while beans are cooking:
- Put oven rack in upper third of oven and preheat oven to 500°F.
- Toss tomato halves and cherry tomatoes with salt, sugar, and oil in a shallow 3-quart baking dish, then arrange tomato halves cut sides up. Roast tomatoes, uncovered, until large tomatoes are very tender with brown patches and cherry tomatoes are falling apart, 35 to 50 minutes.
- Assemble dish:
- Transfer warm beans and onions with a slotted spoon to a deep large platter. Arrange tomatoes decoratively on top of beans and pour tomato juices on top. Sprinkle with basil leaves.
WHITE BEANS WITH ROASTED TOMATOES
Provided by Moira Hodgson
Categories side dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Soak the beans in water to cover overnight. Place in a large pot with the chicken stock and add water to cover. Simmer 45 minutes to an hour, or until the beans are tender.
- Meanwhile, preheat oven to 300 degrees. Slice the tomatoes very thin and place them on an oiled roasting dish. You will probably need two dishes. Roast for 30 minutes to an hour, or until they begin to shrivel up and get brown around the edges. Remove from the oven, scrape up with a spatula and set aside. The tomatoes will not hold their shape but this does not matter.
- Season the beans to taste with salt and pepper. Place in a heated serving dish and sprinkle with the tomatoes.
Nutrition Facts : @context http, Calories 312, UnsaturatedFat 1 gram, Carbohydrate 55 grams, Fat 2 grams, Fiber 14 grams, Protein 21 grams, SaturatedFat 0 grams, Sodium 745 milligrams, Sugar 7 grams
Tips:
- To save time, use canned beans instead of dried beans. Just be sure to rinse them well before using.
- If you don't have a slow cooker, you can cook the beans on the stovetop over low heat for about 2 hours, or until they are tender.
- For a richer flavor, use olive oil instead of vegetable oil.
- Fresh herbs, such as thyme, rosemary, and oregano, can be added to the beans for extra flavor.
- Serve the beans with a side of crusty bread or rice.
Conclusion:
Confit of White Beans with Roasted Tomato and Orecchiette is a delicious and hearty dish that is perfect for a weeknight meal. The beans are tender and flavorful, the tomatoes are roasted to perfection, and the orecchiette pasta is cooked al dente. This dish is sure to please everyone at the table.
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