Thursday, April 7, 2011

A Taste for Italy

Ive been craving "Italian" food. I feel so strange saying Italian food. The concept of food having a nationality is so bizarre. Especially considering the diaspora of people and plants over the years. But I digress...

Id rather say... Ive been craving the flavors of Italy.

Specifically, cannelini (white kidney beans), tomatoes, sesame, artichokes and mushrooms. Oh yum!

I was watching a travel show and apparently there is an artichoke festival in Italy. Who would like to go with me? Any takers? It will have to be next year. Sadly the festival is in April. Well not really sadly because that is the cheapest time to fly there. It's off season. So "yay!" to that, but "boo" to waiting a year, but "yay" to going a second time to Italy.

This is technically a soup and as you know soup taste better the second day because the flavors have had a chance to permeate all the ingredients. Cooking soup slow and low works too.

BUT..who has time for that. So, we are going to up the seasonings for this so it has the second day flavor. We're also going to cook it in the oven instead of stove top because... well because i said so. Okay, not really. It's because it helps with the whole permeating thing.

Here's what you need:

1 can diced tomatoes
1 can cannelini beans
1 cup fresh baby portabellos
1 T olive oil
3 T Italian seasoning blend (garlic, black pepper, oregano, basil)
1 T sesame seeds
1/4 c water (the fresh mushrooms will release water while cooking so yuo dont need much extra)

Put mushrooms in oven safe bowl.
Drizzle olive oil and then sprinkle with seasoning
Pour the rest of the ingredients over the mushrooms
Bake 400 degrees for 20 minutes

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