Hamin Toscana
Joel HaberA classic hamin from Livorno that has been quoted and slightly modified in most Italian Jewish cookbooks since the first one published, Poesia Nascosta, by Ines De Benedetti. This combines a few versions.
Origin Italy
Ingredients
- 3 cups cannelini or white beans (soaked overnight, if using dried)
- 1 tsp salt
- 2 lbs fresh chard or spinach leaves
- 2 tbsp olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 1½ cups tomato sauce
- unshelled eggs (1 per person)
For meatballs:
- 1 lb ground chicken, beef, or veal
- ½ cup breadcrumbs or matzo meal
- 2 eggs
- ½ cup fresh parsley chopped fine
- ½ tsp ground black pepper
Instructions
- Put beans into a pot, covered with water and salt. Bring to a boil, then reduce to simmer for 15 minutes. Set aside when done.
- If using chard, remove the hard stems from the leaves. Reserve the stems for another use, or discard.
- Heat olive oil in a pot and add chard or spinach leaves. Salt slightly. Stir periodically until the leaves begin to wilt, approximately 3-5 minutes. Then cover, reduce heat to low, and continue cooking for approximately 10 minutes, stirring periodically to avoid burning. Set aside when done.
- Make the meatballs by combining all meatball ingredients in a bowl. Roll them into balls about 2 inches across (a bit smaller than a biliard ball).
- In a pot, combine the beans, chard or spinach, meatballs, onion, garlic, and tomato sauce. Add water to just barely cover. Gently insert eggs around the top of the stew. Bring to a boil, then reduce heat.
- Continue cooking overnight by any standard method (slow cooker, pot in a low oven, or pot on an electric hotplate, for example).
Notes
Optional:
Add ½ lb of beef chunks or 3-4 Italian sausages in with the rest of the ingredients.
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