Sunday At the Giacomettis

Ingredients for 6 people One pound Spaghetti 4 tablespoons olive oil 6 - 4oz fillets of Codfish One 12oz can black olives in brine / pitted/ drained and cut up 2 teaspoons of capers 2 cloves of garlic chopped fine One cup of white wine (Pinot Grigio or Chardonnay) Salt and pepper to taste optional tablespoon of butter squeeze of fresh lemon to taste and additional for garnish. Parsley for garnish~ I adore this very satisfying  Pasta dish and make it quite often.  I think it's because the texture of the codfish stays so firm  during the cooking process.  It's the perfect fish to serve tossed with this pasta as it holds up very well. Method: Place your olive oil into a large enough skillet that will accommodate your fish and ultimately your Pasta. Salt and pepper your fish Heat your olive oil to medium and sear your fish on all sides and remove from pan. Into the same pan place your garlic/cut up olives and capers.  Co...

I love to cook Fagioli.  So much so that I keep them cooked, in their water in the freezer.  Preparation for Soup making takes place days in advance, sometimes weeks.  I try to cook the beans in advance so that they are always ready to go at any time and avoids a lengthy step when one is hungry and craving a wholesome soup.  For the Beans:  4 cups rinsed dried /Cannellini Beans a pinch of salt A large pasta pot enough to acommodate the beans Water to cover Method:  Rinse your beans and place them in a bowl, set water to cover and add a pinch of salt overnight. The next day, drain your beans, place them in a large pasta pot with a pinch of salt again, water to cover, and some fresh sage leaves. I always have some leaves frozen ready to drop in if they are not available fresh.   Bring to a slow simmer for 2-21/2 hours. Test your beans with a fork and be sure that they are soft.  If you need to boil longer, you may, just add some add...