This dish started out as a peasant's meal due to its simple ingredients, but it's become a succulent staple at Italian restaurants. The recipe is courtesy of Cesare Casella, executive chef at Salumeria Rosi in New York City.
This dish was excellent,I used the cranberry beans and instead of leaks I used scallions because the rest of the leeks would have went to waste. This dish reminds my wife of her Italian Grandmother,this dish takes a couple hours but it is definitely worth the time and effort. EXCELLENT !!