Type what you have

Ingredients

• ✓ romano bean
• parsley
• lemon
• baby squid
• pea
• rosemary
• saffron
• seafood stock
• white wine
• clam
• mussel
• shrimp
• white rice
• butter bean
• green bean
• paprika
• salt
• tomato
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large skillet or paella pan over high heat. Cook and stir onion, tomato, salt, and smoked paprika into the hot oil until softened, about 3 minutes. Add romano beans, butter beans, and rice; cook and stir until rice is coated with oil, 2 to 3 minutes.
2. 2 Place shrimp, mussels, and clams over the top of the rice mixture. Pour in white wine and seafood stock; sprinkle in saffron threads and rosemary. Bring mixture to a simmer. Turn shellfish and continue to cook until clams and mussels have opened, and shrimp are pink and cooked through, about 5 minutes. Remove clams, mussels, and shrimp and set aside.
3. 3 Stir peas into the paella; simmer, uncovered, until rice is tender and has absorbed the liquid, 20 to 25 minutes. Stir in squid, and return clams, mussels, and shrimp to the pan. Cook until squid is opaque and cooked through, 2 to 3 more minutes. Serve with lemon wedges and chopped parsley.

By Allrecipes

Ingredients

• ✓ romano bean
• green bean
• garlic
• olive oil
• mint
• salt
• black pepper
• white wine vinegar
• mint leaf

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add beans and cook uncovered until nearly tender, about 5 minutes. Drain well, and set aside in a large bowl.
2. 2 Smash garlic, olive oil, mint, and salt using mortar and pestle.
3. 3 Pour vinegar and half of olive oil mixture over beans and toss well.
4. 4 Transfer beans to a resealable freezer bag. Pour remaining olive oil mixture into bag, squeeze out all air, seal and refrigerate for a minimum of 4 hours.
5. 5 Remove beans from refrigerator, top with fresh mint and serve.

By John Mitzewich

Ingredients

• ✓ romano bean
• water
• salt
• polenta
• olive oil
• guanciale
• onion
• rosemary
• garlic
• tomato
• cheesecloth
• vegetable oil

Instructions

1. 1 Bring 3 cups of water to boil in a large pot. Add 1/2 teaspoon salt. Sprinkle in polenta, whisking constantly, to avoid lumps from forming. Reduce heat and simmer, stirring often, until polenta is creamy and no longer gritty, 15 to 20 minutes. Turn off the heat.
2. 2 While polenta is cooking, heat 1 teaspoon olive oil in a skillet. Add guanciale and saute until crispy. Add minced onion, garlic clove, and rosemary and cook until garlic is lightly browned and fragrant but not burned, about 1 minute. Remove and discard garlic clove. Stir in cranberry beans and tomatoes and simmer until thickened a bit, about 5 minutes.
3. 3 Fold bean mixture into polenta and mix well. Pour into a 9-inch square glass dish or silicone cake pan and allow to cool, about 30 minutes.
4. 4 Flip cooled polenta over and set out, covered with cheesecloth, to air-dry until most of the moisture has evaporated, 8 hours to overnight.
5. 5 Cut dried polenta into 2x3-inch rectangles.
6. 6 Heat a pan over medium-high heat and add 2 tablespoons oil. Add a few polenta rectangles to the hot oil and cook until brown and crisp, 3 to 4 minutes, without disturbing the calzagatti. Flip, and cook until brown and crisp on the other side. Remove and drain on paper towels. Continue with the rest of the calzagatti, adding more oil as necessary.

By Buckwheat Queen

Ingredients

• ✓ romano bean
• ditalini pasta
• olive oil
• onion
• bacon
• garlic
• chicken broth
• tomato paste
• chile pepper
• parsley
• salt
• black pepper
• romano cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat; stir in the ditalini, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 6 minutes; drain.
2. 2 Heat olive oil in a large pot over medium heat; stir in onion and bacon and saute until onions are soft, about 5 minutes. Stir garlic into onion mixture; cook over medium-low heat just until fragrant, about 1 minute.
3. 3 Stir chicken broth, beans, tomato paste, and chile pepper into onion-bacon mixture; bring to a simmer and cook until fully heated through, about 10 minutes. Stir ditalini and parsley into the soup; season with salt and pepper. Sprinkle each serving with Romano cheese.

By debbie eckstein