Venetian Pasta e Fagioli

½ pound dried cranberry beans
5 oz. prosciutto, cut into chunks
2 bay leaves
1 carrot, diced
1 onion, diced
2 stalks celery, diced
8 oz. tubette pasta
salt and pepper

Soak the beans in water overnight.  In a heavy bottomed pot, place the drained beans, prosciutto, bay leaves, and vegetables.  Add cool water to cover and bring to a simmer over medium low heat. Cook for about two hours.

When the beans are cooked through, remove half of the soup from the pot and puree in a food processor.  Return the puree to the pot and mix to combine.  If the soup is too thick add a little water.  Bring back to a simmer and add the pasta.  Cook until al dente and season with salt and cracked pepper.

Broccoli with Gorgonzola Cheese and Pinenuts

2 tbs. butter
3 shallots, minced
3 garlic cloves, minced
½ cup dry white wine
½ cup heavy cream
½ cup sour cream
2 large bunches broccoli
8 oz. gorgonzola
½ lemon, squeezed
salt and pepper
½ teaspoon ground nutmeg
½ cup pinenuts, toasted

Toast pinenuts on a sheet pan in a 350 degree oven for 2-3 minutes or until lightly browned.  Remove from oven and set aside.

Sauté shallots and garlic in butter for two minutes. Add white wine and cook until reduced by half.  Add heavy cream, sour cream, and nutmeg. Simmer until slightly thickened, about five minutes, and add gorgonzola.  Remove from heat and add lemon juice, salt and pepper.  Set aside.  Steam broccoli over boiling water for 3-5 minutes or until crisp tender. Add broccoli to gorgonzola sauce and stir to combine. Top with pinenuts