• Collards & Rice
• Mrs. Defazio's Pasta e Fagioli
• Pasta Fagioli
• Risotto With Peas

Collards & Rice

2 cups chicken broth
1 cup long grain rice
1 Tbsp butter or margarine
1/2 tsp salt
3 loosely packed cups chopped raw collard leaves
freshly ground pepper

Boil broth; add rice, butter & salt. Stir once, then add collards a handful at a time stirring constantly. Cover, bring to boil, reduce heat and cook until rice is done, about 20 minutes. Season to taste.
Serves 4.

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Mrs. Defazio's Pasta e Fagioli
(*Spring Brunch Favorite*)
From DeFazio’s in Troy

3 cups water
1-¼ cups (about ½ pound) dried navy beans, rinsed
½ teaspoon salt
2 quarts water
1 teaspoon salt
2 cups (8 oz package) ditalini
¼ cup canned tomatoes, sieved
1 tablespoon olive oil
¼ teaspoon pepper
¼ teaspoon oregano
Grated Parmesan cheese

Heat 3 cups water to boiling in a large saucepan. Add beans gradually to water. Boil 2 minutes. Remove from heat and cover, and set aside 1 hour. Add ½ teaspoon salt to soaked beans. Bring to boiling, reduce heat, and simmer, covered, 2 hours or until beans are tender; stir once or twice. Meanwhile, heat 2 quarts of water to boiling in a large saucepan. Add 1 teaspoon salt, then ditalini. Boil rapidly, uncovered, about 12 minutes, or until ditalini is tender. Drain, reserving 1 cup liquid. When beans are tender, add the drained ditalini, the 1 cup reserved liquid, tomatoes, oil, pepper, and oregano. Simmer 10-15 minutes. Sprinkle with grated cheese and serve immediately.

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Pasta Fagioli
(*Spring Brunch Favorite*)
From Two Brothers’ Restaurant in Troy

½ cup diced pepperoni
1 large, finely chopped onion
6 cups chicken broth
3 ounces white wine
¼ teaspoon salt
½ teaspoon black pepper
1 teaspoon oregano
¼ teaspoon crushed red pepper
½ teaspoon basil
1 teaspoon parsley
1 tablespoon olive oil
½ cup Romano cheese
2 cloves of garlic, finely chopped
29-ounce can tomato fillet
14-ounce can Northern, white beans, drained
8 ounces ditalini pasta

In a large pot, sauté pepperoni, onions, garlic, and olive oil. Let brown, then turn heat off and add wine, seasonings, chicken broth and tomatoes. Turn heat back on and bring mixture to a boil. Then, lower heat and let simmer for about 5 minutes. Add white beans and Romano cheese. Let simmer for 3 more minutes. Cook pasta separately, according to directions on box, until al dente. Drain and add to soup. Stir & serve.
Makes 6-8 servings

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Risotto With Peas

6 Tbs. Butter
1 cup raw rice
2 cups chicken or vegetable broth
2 cups cooked peas
2 Tbs. Minced onions
½ cup dry white wine
4 Tbs. Grated Parmesan cheese

Heat 4 Tbs. of butter in a saucepan. Cook onion until soft. Add rice and stir until translucent, five minutes. Add wine and stir in hot broth. Cover and cook until the broth is absorbed and the rice is done but not mushy. Stir in 2 Tbs. butter, peas, and Parmesan cheese.

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