Biker Chef "Feed the Troops" Stew
4 cans of Cannellini beans
1 bunch of Italian parsley
12 cloves of fresh garlic (minced)
1.5 cups of dry Pinot Grigio
12 Italian tomatoes (cut in eighths)
1 cup farfalle pasta (bow-tie)
8 Italian sausages.
1-2 teaspoons of sea salt
1/3 cup of extra virgin olive oil
½ cup of freshly grated parmesan cheese
Boil pasta to pre-al dente--still a little tough to the tooth. Put to
Grill sausage (bbq or in pan) Put to the side, but keep warm.
Wash and dry parsley. Pull off leaves and throw out stems. Put
whole parsley leaves to the side.
Pour the olive oil in a 3 quart pot. Heat on a medium flame. Add
minced garlic and salt. Stir. Lower flame a bit so garlic doesn't
brown too fast. Let simmer for 3 minutes or so.
Add the 4 cans of cannellini beans, juice and all. Stir and bring to
Add partially cooked pasta. Stir, bring to simmer
Add parsley. Stir. Lower flame and cover pot. Stir occasionally for
the next five minutes.
TO SERVE: put a sausage on a plate, pour bean stew over it and
top with fresh parmesan. Enjoy.
Should feed 5-8, depending on appetites.
Courtesy: Christopher Coppola - For information on his appearance at the Waterfront Film Festival fo to www.waterfrontfilm.org