Gotta-Use-It-Up Italian Wonderpot
This was an exercise in using up things that wanted used up. The mushrooms were trying to decide whether to dry up or slime up, the hamburger was an elderly freezer rescue that miraculously was only a tiny bit freezer-burnt, and yes, even 3 of the 4 cans were...um...old.
Oh, did I mention that it's also good? Yeah, it's good. Even when made with elderly and canned ingredients.
Gotta-Use-It-Up Italian Wonderpot
1 lb. mushrooms, sliced
1 large onion, chopped
several garlic cloves, chopped
1 hamburger, chopped
fennel seed
olive oil
1 28-oz. can diced tomatoes
1 14.5-oz. can collard greens, drained
2 14-oz. cans cannelini, drained and rinsed
parsley
rosemary
oregano
basil
ground fennel
3/4 lb. pasta shapes
water
beef bouillon
In a 5-qt. pot, saute mushrooms, onion, garlic, hamburger, and a sprinkle of fennel seed in enough olive oil to keep them from sticking.
Add tomatoes, greens, beans, and herbs to taste. I think I used maybe a teaspoon each, except less rosemary, because it's a pretty strong flavor.
Add pasta (I used lumache, also called pipe rigate), stirring it in, and add water to cover, measuring as you go. Stir in 1 teaspoon bouillon for every cup of water you used. (Or, you can simply use broth or stock, and salt to taste.)
Bring to a boil, cover, and reduce heat to low. Simmer until pasta is done to your preference, about 10-15 minutes. Stir in a little more water as necessary if it gets too dry before the pasta finishes cooking.
Serve sprinkled with grated parmesan.
Crossposted from http://montuos.dreamwidth.org/935811.html ;
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Oh, did I mention that it's also good? Yeah, it's good. Even when made with elderly and canned ingredients.
Gotta-Use-It-Up Italian Wonderpot
1 lb. mushrooms, sliced
1 large onion, chopped
several garlic cloves, chopped
1 hamburger, chopped
fennel seed
olive oil
1 28-oz. can diced tomatoes
1 14.5-oz. can collard greens, drained
2 14-oz. cans cannelini, drained and rinsed
parsley
rosemary
oregano
basil
ground fennel
3/4 lb. pasta shapes
water
beef bouillon
In a 5-qt. pot, saute mushrooms, onion, garlic, hamburger, and a sprinkle of fennel seed in enough olive oil to keep them from sticking.
Add tomatoes, greens, beans, and herbs to taste. I think I used maybe a teaspoon each, except less rosemary, because it's a pretty strong flavor.
Add pasta (I used lumache, also called pipe rigate), stirring it in, and add water to cover, measuring as you go. Stir in 1 teaspoon bouillon for every cup of water you used. (Or, you can simply use broth or stock, and salt to taste.)
Bring to a boil, cover, and reduce heat to low. Simmer until pasta is done to your preference, about 10-15 minutes. Stir in a little more water as necessary if it gets too dry before the pasta finishes cooking.
Serve sprinkled with grated parmesan.
Crossposted from http://montuos.dreamwidth.org/935811.html ;
comments on original post. If you do not have a Dreamwidth ID and you want to read comments on protected posts there, you can log in with OpenID using your LJ ID.