 Recipe by Lisa Fielding
Adapted from October 2013 Food & Wine Yield: 4-6 servings 2 Cups dried cannellini beans (3/4 lb., soaked overnight and drained) 1 head Swiss Chard chiffonade (stalks discarded) 1 small onion halved 1 large onion finely chopped Sea Salt 2 tablespoons olive oil ½ lb. pancetta cut into small cubes (lardon in French) 4 garlic cloves slivered 6 hot dried red chiles 1 tsp. finely chopped rosemary 1 tsp. finely chopped sage 1 tsp. dried thyme 1/2 C. Marsala Wine 1 28 oz. canned Italian tomatoes chopped Grated Parmesan cheese, extra olive oil and fresh cracked pepper to finish. 1. In a large Dutch Oven (enamel Le Creuset for example) cover the beans and halved onion with water. Salt generously. Bring to a boil. Turn down the heat and simmer over low heat until tender. About an hour. Taste. Continue cooking if they are too al dente. When finished, drain the beans, set aside and reserve the cooking broth. You will need it later to thin the stew. 2. In the same pot, add the pancetta and cook over moderate heat stirring occasionally until a nice crisp cube has formed. Set the lardon aside but leave the fat in the pot. 3. Add the olive oil to the pot Heat and add the onions. Saute until translucent. 4. Add the garlic. Cook for two minutes. 5. Add the rosemary and sage and cook until fragrant, one minute. 6. Toss in the thyme, a teaspoon of sea salt and the pancetta. Stir to combine. Toss in the Swiss Chard. Allow to wilt with a couple of turns of the spoon. 7. Add the Marsala. Allow it to bubble to cook off the alcohol, three minutes. 8. Add the tomatoes. Cook for a few minutes to incorporate. And then add the beans and the dried chiles. Salt to taste. 9. Now add enough reserved cooking liquid so sauce just covers beans. Cover and reduce heat to low. Cook for 30 minutes until a rich and thick stew has formed. If the beans are too thick simply add a little more of the cooking liquid. 10. Taste and adjust seasoning. 11. Serve in low, wide bowls. Dust with freshly grated parmesan, pour a tablespoon of olive oil in the center and pass the pepper grinder.
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 Recipe by Anna Gill
Serves: 6 1½ cups pearlized farro 4½ cups chicken broth 1 ½ tablespoons olive oil 1 small clove garlic crushed ½ teaspoon salt Fresh ground black pepper ½ lb. fresh rainbow chard, well washed to remove sand ¼ cup shredded parsley ¼ cup minced chives 1. Rinse the farro in cool water for a minute or so in a fine strainer. 2. Add farro and chicken broth to a pot and bring to a boil. Reduce heat and simmer for 15 to 20 minutes, until farro is tender but still firm to the bite. Drain and set aside. 3. Tear the leaves of the chard from the ribs and tear them into bite-sized pieces. Slice the ribs diagonally into 1 inch slices. 4. Pour olive oil into a large sauté pan over medium heat. Add crushed garlic, salt and pepper, sauté for a minute or two. 5. Add the chard rib slices and sauté for 2 to 3 minutes. Remove the garlic clove. 6. Add the leaves (which may be voluminous but will quickly reduce in size) stir or mix gently. 7. In a good-sized serving bowl, add the cooked farro, the chard, the chives and half the parsley. Toss until well mixed. Garnish with the remaining parsley and serve. |