The bean, or Fagiolo, is featured prominently throughout Italy with regional variations. The importance of the humble bean is illustrated by the fact that the Romans names the 4 primary beans after four prominent Roman families: Fabius for the Fava Bean, Lentulus for the lentil, Piso for the Pea, and Cicero for the Chickpea (Cannelloni later came from Argentina). During the Renaissance, Catherine de Medici tried to refine Italian cuisine, causing beans to be shunned by the noble class. However, because of the nutritious and economical qualities, beans remain an integral ingredient in Italian kitchen. And in no region is the bean embraced more than in Tuscany, whose inhabitants have earned the name Mangia-Fagioli, or “Bean Eaters.”
Beans are the third largest family of flowering plants (after orchids and daisies) and the second most important family with respect to diet, after the grasses. Beans are exceptionally high in protein, nearly 2x-3x times that of wheat and rice, which develops due to the beneficial relationship with a bacteria, Rhizobium, in the soil. The bacteria invades the roots and converts the nitrogen providing the creations of amino acids, and thus, proteins.
We will be preparing a Shrimp Broth using the shells of the shrimp as the base of this stew. It also will include several seasonal Spring items such as Puntarella (Cicoria di Catalogna), which is an variety of Italian Chicory which is prized for its deep, earthy bitterness as well as its sweetness. It is a traditional accompaniment of White Beans in Italy. We also will include Wild Ramps, which are only in season for a few more weeks. The dish will be served with crusty bread.
We also will be offering Rucola Con PEcorino, which is an Arugula Salad with Pecorino Romano, Pears, and Pine Nuts drizzled with Vincotto (Wine Must).
Time to Cook: 30 min.
Cook by Day: Monday
Items included (serves 2)
Gulf Shrimp (Or Italian Sausage)
CAnnellini Beans (Haricot Tarbais Available)
Puntarella (Cimata) - Italian Chicory
Sous Vide Pancetta
Mirepoix (Shallots, Carrots, Celery)
Shrimp Stock (or Chicken for Sausage)
*Menu items subject to slight variation based on the availability of fresh ingredients; Picture is not necessarily representative of final dish
Meal Contains (including add-ons): Wheat. We store, portion, and package various meal kits containing all eight (8) major allergens (milk, wheat, egg, soy, fish, shellfish, peanuts, and tree nuts) and cannot guarantee that cross-contamination will not occur between kits.
Add-on Checkout Items
Replace Shrimp with Sausage
Rucola Con Pecorino, which is an Arugula Salad with Pecorino Romano, Pears, and Pine Nuts drizzled with Vincotto (Wine Must).
Cook it for Me!