Nourishing Notes’ Julie: La Manastra — or “manasht,” as my family shortens it — is something that is almost always cooking at my grandparents’ house. Below are some “notes,” but I hesitate to call it a recipe per se since it changes every time it’s made, depending on what you happen to have on hand. In the spring, it’s filled with fresh greens. In the fall, it’s overflowing with pumpkin. A steaming bowl of this dish, some crusty bread, and plenty of homemade red wine… and welcome to my family! Enjoy La Manastra!
Nourishing Notes’ Julie’s Grandparents’ La Manastra
Servings: approximately 4-6
- olive oil
- 2 garlic cloves
- 1 tomato
- spare ribs (as many as you want)
- cubed potatoes
- pumpkin or squash
- cannellini beans (white navy beans)
- ditali pasta
- In an 8 quart sauce pot, add 2 tablespoons olive oil and lightly sauté 2 garlic cloves.
- Remove the garlic cloves, and add spare ribs until they are nicely browned.
- Add one whole tomato, and sauté with salt and pepper.
- Add water until pot is 3/4 full.
- Boil down until 1/4 full.
- Add cubed potatoes and whatever veggies you have/desire: pumpkin or squash and/or escarole and dandelions.
- Add cannellini beans (white navy beans).
- Add 1/2 pound cooked ditali pasta (optional).
- Full up some bowls and start digging in. Buene Appetitto!