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This mix from Calabria contains eggplant, onions, mushrooms, tomato flakes, bell peppers, garlic, parsley, oregano, salt, and pepper. Reconstitute in a cup of hot water, saute' in good extra virgin olive oil, add canned tomatoes and cook, and serve over pasta. This dry pasta sauce comes in a 50 gram bag.
onions, eggplant, leek, Porcini mushrooms, garlic, sweet pepper, garlic, celery, parsley.
We loved using the Boscaiola sauce in our Corona Beans with Spanish Tuna for an amazing meal.
One Bag of Corona Beans - soaked overnight
One Jar of Spanish Bonito Tuna
One package of Boscaiola Dried Pasta Sauce from Italy
Parsley - chopped fine
Cherry tomatoes - cut in half
Salt and Pepper
When cooking any kind of bean you need to soak them overnight for best results. The instructions on the packet of beans recommended soaking for 12-14 hours and cooking for 30-40 minutes. After soaking the beans overnight, they actually needed an hour of cooking time to get them creamy enough. Be sure when you are cooking any kind of legume or bean that you don't salt the water. You know the saying "tough beans"? That is what you will get if you cook them in salted water. Wait until they are almost cooked completely before salting.
Soak the Boscaiola Dried Pasta Sauce in a cup of water and bring to a simmer. Cook off the water from the sauce and reserve. You may add olive oil to this if you like. These dried pasta sauces from Italy are great to have in your pantry for adding to pasta, risotto or in this case, beans.
When the beans are done, taste and season again with additional salt and pepper if desired. Open the tuna and pour the olive oil onto the beans. Crumble the tuna into the beans and add the tomatoes. Add the cooked Boscaiola to the bean mixture. Sprinkle with parsley and drizzle additional olive oil over if you desire.
We were able to have this dish for lunch for several days and also had enough to bring to a friend's home as a side dish. Ta da!!