Fall Vegetable Medley - Recipelink.com

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Book Description

The author of the beloved classic Italian Family Cooking teams up with his daughter for a book that is part recipe treasury, part family memoir--and totally irresistible!James Beard Award winner Ed Giobbi’s passion for fresh, seasonal fare, lovingly prepared, was nourished in a family to whom food was a sacred pleasure.

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Italian Family Dining: Recipes, Menus, and Memories of Meals with a Great American Food Family

Authors: Edward Giobbi and Eugenia Giobbi Bone

Date: November 2005

ISBN: 1594861269

Publisher: Rodale Books

Hardcover

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Fall Vegetable Medley
Recipe from: Italian Family Dining
by Edward Giobbi and Eugenia Giobbi Bone
Cookbook Heaven at Recipelink.com

We harvest lima beans, cabbage, and leeks in the fall, but you can substitute other fall vegetables, like beet greens, Brussels sprouts, kale, and boiled cranberry beans.

Servings: 4

4 tablespoons olive oil
1 medium onion, coarsely chopped
4 garlic cloves, crushed
Half a small head of Savoy cabbage, cored and chopped
4 small potatoes, peeled and sliced (we prefer Yukon Gold)
1 medium leek, white only, rinsed and cut into 4 sections
1 cup chicken stock
Salt and freshly ground black pepper
1 cup fresh lima beans
1 tablespoon chopped basil or flat-leaf parsley
Extra virgin olive oil, for garnish

Heat the olive oil in a medium saucepan over medium heat. Add the onion and garlic, cover, and cook until the onion becomes translucent, about 5 minutes. Add the cabbage, potatoes, leek, and stock, and season with salt and pepper. Cover and simmer for 15 minutes. Add the lima beans and basil. Cover and cook until the beans are fork-tender, about 10 minutes.

Garnish each portion with extra virgin olive oil.

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