Winnipeg Free Press - PRINT EDITION

Aged and aired to perfection

  • Print

Sausage & white bean stew

DAVID LIPNOWSKI / WINNIPEG FREE PRESS Enlarge Image

Sausage & white bean stew Photo Store

I don't know about you, but I always wondered if there was a good use for the rinds of Parmesan cheese. After a visit to a dairy where they make and age the cheese, I realized 'it is just cheese'. Big wheels of cheese, left to form a hard outer surface while exposed to air (sort of like some other things left hanging around my fridge).

Parmigiano-Reggiano is made from raw cow's milk. The whole milk of the morning milking is mixed with the naturally skimmed milk of the previous evening's milking. Boiled in copper-lined vats, the 1,100 litres of milk per vat, produce two cheeses weighing 45 kilograms each. The remaining whey in the vat was traditionally used to feed the pigs from which Prosciutto di Parma (Parma ham) was produced.

After brining (salt is the only additive to this product), the wheels are transferred to aging rooms for 12 to 36 months. Each cheese is placed on wooden shelves where it is cleaned and turned manually every seven days. Buying a whole wheel of Parmesan could set you back roughly $1,000.

According to legend, Parmigiano-Reggiano was created in the course of the Middle Ages in Bibbiano, in the province of Reggio Emilia. Its production spread to the Parma and Modena regions. Historical documents show that in the 13th and 14th centuries, Parmigiano was already similar to the cheese produced today, which suggests its origins could be traced to far earlier.

 

Parmesan, Sausage and White Bean Stew

 

340 g (12 oz or 2 cups) dried lima beans

113 g (4 oz) pancetta or smoked bacon, chopped

1 celery stalk, chopped

1 carrot, chopped

1 onion, chopped

4 garlic cloves

794 g can (29 oz) Italian plum tomatoes

6 Italian sausages, 600 g (21 oz)

30 ml (2 tbsp) olive oil

113 g (4 oz) Parmigiano Reggiano rinds, rinsed. Don't be pedantic, use more or less rinds, how much you have

455 g (1 lb) butternut squash, cubed

15 ml (1 tsp) dried sage

25 ml (11/2 tsp) dried rosemary

60 ml (1/4 cup) flour

750 ml (3 cups) beef broth

Salt and pepper to taste

 

1. Soak beans overnight in 1 L (4 cups) water.

2. Preheat oven to 160 C (325 F).

3. Drain the tomatoes, save the liquid and chop the tomatoes.

4. Heat the oil in a pan and brown the sausages, 2 minutes on each side.

5. Transfer sausages to the bottom of a Dutch oven

6. Layer Parmesan rinds, dried beans, squash, tomatoes and garlic cloves.

7. Sauté the vegetables and herbs in a medium saucepan, until just softened, about 6 minutes

8. Sprinkle with flour and mix well.

9. Add the reserved tomato liquid and broth.

10. Bring to a simmer and season with salt and pepper.

11. Pour contents over the ingredients in the Dutch oven.

12. Cover and bake for 21/2 hours until beans are tender.

13. Slice sausage into pieces.

14. Carefully remove rinds and cut into small cubes and return to stew.

15. Serve with crusty bread and a little extra Parmesan sprinkled on top.

This stew goes really well with a robust red Italian wine.

Republished from the Winnipeg Free Press print edition March 15, 2014 D14

Fact Check

Fact Check

Have you found an error, or know of something we’ve missed in one of our stories?
Please use the form below and let us know.

* Required
  • Please post the headline of the story or the title of the video with the error.

  • Please post exactly what was wrong with the story.

  • Please indicate your source for the correct information.

  • Yes

    No

  • This will only be used to contact you if we have a question about your submission, it will not be used to identify you or be published.

  • Cancel

Having problems with the form?

Contact Us Directly
  • Print

You can comment on most stories on winnipegfreepress.com. You can also agree or disagree with other comments. All you need to do is be a Winnipeg Free Press print or e-edition subscriber to join the conversation and give your feedback.

You can comment on most stories on winnipegfreepress.com. You can also agree or disagree with other comments. All you need to do is be a Winnipeg Free Press print or e-edition subscriber to join the conversation and give your feedback.

Have Your Say

New to commenting? Check out our Frequently Asked Questions.

Have Your Say

Comments are open to Winnipeg Free Press print or e-edition subscribers only. why?

Have Your Say

Comments are open to Winnipeg Free Press Subscribers only. why?

The Winnipeg Free Press does not necessarily endorse any of the views posted. By submitting your comment, you agree to our Terms and Conditions. These terms were revised effective April 16, 2010.

letters

Make text: Larger | Smaller

LATEST VIDEO

The Whiteboard - Jets' 5-on-3 penalty kill

View more like this

Photo Store Gallery

  • A baby Red Panda in her area at the Zoo. International Red Panda Day is Saturday September 15th and the Assiniboine Park Zoo will be celebrating in a big way! The Zoo is home to three red pandas - Rufus, Rouge and their cub who was born on June 30 of this year. The female cub has yet to be named and the Assiniboine Park Zoo is asking the community to help. September 14, 2012  BORIS MINKEVICH / WINNIPEG FREE PRESS
  • A Yellow-bellied Sapsucker hangs out on a birch tree in St. Vital. The Yellow-bellied Sapsucker is considered a keystone species. Other species take advantage of the holes that the birds make in trees. A group of sapsuckers are collectively known as a

View More Gallery Photos

Poll

What's your take on the Jets so far this season?

View Results

View Related Story

Ads by Google