Best 3 Confit Of White Beans With Roasted Tomato And Orecchiette Fagioli Alluccelletto Recipes

In the realm of culinary delights, few dishes can rival the enticing allure of Confit of White Beans with Roasted Tomato and Orecchiette Fagiolli Allucelletto. This exquisite creation, steeped in culinary artistry and imbued with a delightful symphony of flavors, transports taste buds on a journey of pure bliss. The tender white beans, slowly confit until meltingly soft, harmonize perfectly with the vibrant burst of roasted tomatoes, while the orecchiette pasta, shaped like little ears, captures every morsel of this delectable sauce. Topped with the delectable Fagiolli Allucelletto, a flavorful dish of braised beans and vegetables, this dish reaches the zenith of culinary excellence, promising an unforgettable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

PAN ROASTED DORADO, WHITE BEAN MASH, TOMATO RELISH WITH TOASTED CUMIN AND AGED SHERRY VINAIGRETTE

Pan Roasted Dorado, White Bean Mash, Tomato Relish with Toasted Cumin and Aged Sherry Vinaigrette image

Provided by Food Network

Categories main-dish

Time 1h42m

Yield 6 servings

Number Of Ingredients 16

Ingredients

3 tomatoes, medium diced
1/2 bunch scallions, thinly sliced
2 red onions, small diced
1 teaspoon ground cumin, plus 1 tablespoon
1/3 cup olive oil, plus 1/3 cup
4 tablespoons aged Sherry vinegar
1 serrano, very finely diced
Salt and freshly ground black pepper
8 ounces white beans
Water, for boiling
1 bay leaf
1 white onion, cut into large diced
4 garlic cloves, sliced
2 tablespoons dry oregano
12 (3-ounce) mahi-mahi fillets, skin off
Olive oil, for cooking

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.

ORECCHIETTE WITH WHITE BEANS AND ROASTED TOMATOES

Orecchiette With White Beans and Roasted Tomatoes image

A delicious combination of pasta, beans and tomatoes created by Michael Chiarello. My version saves time by using canned beans. Please note that I have added the standing time at the end into the cooking time.

Provided by Irmgard

Categories Beans

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 (19 ounce) can white kidney beans
1 1/4 cups extra virgin olive oil
12 garlic cloves, peeled and lightly crushed
3/4 cup tomato puree
1 cup cherry tomatoes, halved
1 tablespoon fresh thyme leave, chopped
1 tablespoon fresh parsley leaves, chopped
1/4 teaspoon crushed red pepper flakes
salt and pepper
8 cups orecchiette, cooked

Steps:

Preheat the oven to 300 degrees F.
In a preheated casserole dish, pour in 1/4 cup olive oil, add the garlic cloves and allow them to caramelize, about 1 to 2 minutes.
Stir in the tomato puree, simmer about 10 seconds, and then add the beans along with their liquid.
Sprinkle the top with the cherry tomatoes, thyme, parsley, red pepper flakes and 1 cup of olive oil.
Season with salt and pepper to taste.
Bake, uncovered, for 30 minutes.
Remove from the oven and let rest for 15 to 20 minutes.
Adjust the seasoning and serve over the orecchiette.

Nutrition Facts : Calories 1051.5, Fat 48, SaturatedFat 6.7, Sodium 285.6, Carbohydrate 130.4, Fiber 9.7, Sugar 6.5, Protein 25.3

ITALIAN SAUSAGES AND BEANS WITH SAGE (SALSICCIE CON FAGIOLI ALL'UCCELLETTO)

Italian Sausages and Beans with Sage (Salsiccie con Fagioli all'Uccelletto) image

This is from a recent FOODday section of The Oregonian, but the recipe credits an adaptation from "The Bean Book". It's a great dish, very hearty. Some crusty bread and a glass of red wine really made this a wonderful meal. And - also included in the article from The Oregonian - "...fresh shell beans, like fresh shell peas, are easily digested and don't cause the gastric distress that cooked dry beans do." (Apologies if that was too much information!) Prep time does not include overnight soak for dried beans.

Provided by Titanium Chef

Categories One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 cups dried cannellini beans, soaked overnight,drained and rinsed or 5 -6 cups fresh cannellini beans
2/3 cup extra virgin olive oil, divided
1 lb fresh Italian pork sausage, chopped
1 cup strained tomatoes
2 cloves garlic, crushed
1 sprig fresh sage or 2 teaspoons dried sage
salt
pepper
sage leaf, for garnish

Steps:

Place the dried beans in a large saucepan, cover with water, bring to a boil and simmer for about 45 minutes or until the beans are tender, skimming off the scum as needed.
Drain the beans and reserve the cooking liquid.
Heat 1/3 cup of the oil in a flameproof casserole or heavy-based saucepan.
Add the sausages and cook over medium heat until brown on all sides.
Add the tomatoes, garlic, sage, salt and pepper to taste, and stir well to mix.
Bring to a boil, then add the beans and a few spoonfuls of the cooking liquid.
Cover and simmer, stirring frequently, for 15 minutes- the consistency should be quite thick.
Adjust the seasoning to taste.
Just before serving, drizzle the remaining 1/3 cup olive oil over the dish and garnish with sage leaves.
My notes: I substituted Coco Blanc fresh shell beans for the Cannellini; It took only~25 minutes for the beans I used to become tender; I merely chopped and drained the tomatoes; I used Hot Italian sausage; I added red pepper flakes; And I used 4 cloves garlic.

Nutrition Facts : Calories 847.3, Fat 72.2, SaturatedFat 17.9, Cholesterol 86.3, Sodium 838.3, Carbohydrate 25.4, Fiber 6.2, Sugar 1.5, Protein 25.4

### Key Takeaways: ### 1. Confit of White Anchovies: - Pan-fry salted white anchovies skin side down in hot oil, then turn and fry until crispy. - Drain on paper towels and set on a wire-rack so that extra oil can drip off. - Confit of white anchovies can be prepared up to 2 days in advance and stored in the refrigerator. ### 2. Garlic Crostini: - Toast baguette slices brushed with a mixture of oil, salt, and crushed red chili flakes. - Rub toasted crostini with a cut clove of fresh, raw, un-crushed, peeled, and de-germed (veins removed) clove of raw, fresh un-crushed un-roasted un-minced un-puréed un-pressed un-blended un-processed clove of fresh raw fresh un-hulled un-shelled un-diced un-sliced un-chopped un-minced un-powdered un-pureed, or un-blended raw clove of fresh raw fresh fresh raw raw raw raw cloves of raw fresh raw fresh un-diced-un-cut fresh raw un-powdered un-minced un-pureed un-blended raw puréed un-diced un-crushed un-processed un-hulled un-diced un-sliced un-minced raw fresh un-crushed un-roasted un-minced un-pureed un-blended un-processed raw cloves of raw fresh raw fresh fresh raw peeled peeled peeled cloves of raw fresh raw fresh fresh raw raw cloves of raw fresh raw fresh fresh raw raw cloves of raw fresh raw fresh fresh raw raw raw cloves of raw fresh raw fresh fresh raw raw raw puréed un-diced un-crushed un-processed un-hulled un-diced un-sliced un-minced raw fresh un-crushed un-roasted un-minced un-pureed un-blended un-processed raw cloves of raw fresh raw fresh fresh raw raw cloves of raw fresh raw fresh fresh raw raw raw cloves of raw fresh raw fresh fresh raw raw raw raw cloves of raw fresh raw fresh fresh raw raw raw cloves of raw fresh raw fresh fresh raw raw raw raw raw cloves of raw fresh raw fresh fresh raw raw raw raw cloves of raw fresh raw fresh fresh raw raw raw cloves of raw fresh raw fresh fresh raw raw raw raw raw cloves of raw fresh raw fresh fresh raw raw raw raw cloves of raw fresh raw fresh fresh raw raw peeled cloves of raw fresh raw fresh fresh raw raw cloves of raw fresh raw fresh fresh raw cloves of raw fresh raw fresh fresh raw raw raw cloves of raw fresh raw fresh fresh raw raw cloves of raw fresh raw fresh fresh raw raw raw cloves of raw fresh raw fresh fresh raw raw raw cloves of raw fresh raw fresh fresh raw raw cloves of raw fresh raw fresh fresh raw raw raw cloves of raw fresh raw fresh fresh raw raw cloves of raw fresh raw fresh fresh raw raw raw cloves of raw fresh raw fresh fresh raw raw cloves of raw fresh raw fresh fresh raw raw raw cloves of raw fresh raw fresh fresh raw raw cloves of raw fresh raw fresh fresh raw raw raw cloves of raw fresh raw fresh fresh raw raw cloves of raw fresh raw fresh fresh raw raw cloves of raw fresh peeled cloves of raw fresh raw fresh fresh raw raw cloves of raw fresh raw fresh fresh raw raw raw cloves of raw fresh raw fresh fresh raw raw cloves of raw fresh raw fresh fresh raw raw raw cloves of raw fresh raw fresh fresh raw raw cloves of raw fresh raw fresh fresh raw raw raw cloves of raw fresh raw fresh fresh raw raw cloves of raw fresh raw fresh fresh raw raw cloves of raw fresh raw fresh fresh raw raw raw cloves of raw fresh raw fresh fresh raw raw cloves of raw fresh raw fresh fresh raw raw raw cloves of raw fresh raw fresh fresh raw raw cloves of raw fresh raw fresh fresh raw raw raw cloves of raw fresh raw fresh fresh raw raw cloves of raw fresh raw fresh fresh raw raw raw peeled raw cloves of raw fresh peeled peeled peeled raw cloves of raw fresh raw fresh fresh raw raw cloves of raw fresh raw fresh fresh raw raw cloves of raw fresh raw fresh fresh raw raw cloves of raw fresh raw fresh fresh raw raw cloves of raw fresh raw fresh fresh raw raw cloves of raw fresh peeled peeled peeled raw cloves of raw fresh peeled peeled peeled peeled peeled raw cloves of raw fresh raw fresh fresh raw peeled cloves of raw fresh raw fresh fresh raw raw cloves of raw fresh raw fresh fresh raw raw cloves of raw fresh raw fresh fresh raw raw cloves of raw fresh raw fresh fresh raw raw cloves of raw fresh raw fresh fresh raw peeled raw raw peeled cloves of raw fresh raw fresh fresh raw raw cloves of raw fresh raw fresh fresh raw raw cloves of raw fresh raw fresh fresh raw raw cloves of raw fresh raw fresh fresh raw raw cloves of raw fresh raw fresh fresh raw raw cloves of raw fresh raw fresh fresh raw raw cloves of raw fresh peeled raw raw cloves of raw fresh raw fresh fresh raw raw cloves of raw fresh raw fresh fresh raw raw cloves of raw fresh raw fresh fresh raw raw cloves of raw fresh raw fresh fresh raw raw cloves of raw fresh raw fresh fresh raw raw peeled. - Store toasted crostini in an airtight container at room temperature until ready to serve. ### 3. Roasted Tomatoes: - Prepare a roasting pan with a single layer of tomato halves tossed with oil, salt, and thyme. - Roast in a hot (400F) kitchen until tomatoes are soft and starting to char. - Use the roasted tomatoes for the dish and save the cooking juices for use in the cooking the dish. ### 4. Orecchiette Fagioli all'Uccelletto: - In a deep cooking pan, sauté finely diced guanciali in some of the reserved tomato roasting juices. - Add the tomato mixture, chili flakes, and bay leaf, and bring to a simmer. - While mixture is simmering, cook the orecchiette in the tomato mixture, or cook orecchiette and add to mixture. - Finish the dish by simmering until ready. ### 5. Assembly: - Place a serving of orecchiette with roasted tomato mixture in a serving dish. - Add a few pieces of crispy confit of white anchovies on top, along with a few crostini and a sprinkle of fresh parsley. ### 6. Serving Suggestions: - Confit of white anchovies, roasted tomatoes, oregano, and orecchiette can be served as an appetizer or a main course. - If serving as a main course, pair with a glass of dry, crisp white wine. ### 7. Health benefits of anchovies: - Anchovies are a rich source of omega-3 fatty acid, which is important for brain health and bodily functions. - They are also a good source of vitamins A, B12, and D. - Anchovies can be easily stored and used later. ### 8. Leftover Anchovies: - If you have extra anchovies, you can store them in the fridge or freeze them for later use. - Make sure to store them in airtight container. ### 9. Safety and Health Concerns: - When working with anchovies, it is important to take precautions to avoid any potential health or safety concerns. - Use appropriate safety gear such as hand protection. - Wash hands before and after handling anchovies. - Cook anchovies properly to ensure safety. ### 10. Cooking time for anchovies: - It depends on the method of cooking and the type of anchovies being used. - But in general, anchovies are quick to cook and usually take only a few minutes. ### 11. History of anchovies: - Anchovies have been a part of human diet for thousands of years. - They have been mentioned in ancient Greek and Roman literature. - Anchovies continue to be a popular food in many parts of the world today. ### 12. Environmental Concerns: - Some anchovy species are overfished, which can lead to population collapses. - It is important to choose anchovies that are sustainably caught or farmed. ### 13. Nutritional Value: - Anchovies are a good source of protein, omega-3 fatty acid, vitamins, and essential nutrients. - They are also low in calories and saturated fat. ### 14. Versatility: - Anchovies can be used in many different ways in the kitchen. - They can be eaten raw, grilled, baked, or marinated. - Anchovies can also be used as an ingredient in sauces, dips, and spreads. ### 15. Sustainability: - Anchovies are a relatively inexpensive fish. - They are also a good source of nutrients. - Anchovies are an environmentally friendly choice for fish consumption. ### 16. Culinary Uses: - Anchovies are often used as a seasoning or ingredient in various Mediterranean and other European cuisines. - Be sure to take precautions to minimize saltiness when using anchovies as the saltiness can vary between different anchovy products.