One of my hobbies is buying cookbooks (sometimes out-of-print obscure ones) and then continuing to cook the same seven things. Every now and then, though, I catch them watching me disdainfully as I ignore them yet again. Usually I just shield my eyes and get on with what I was doing but every now and then I am overcome by guilt and declare, "Okay fine, let's go through one of you mothers and see what looks good and interesting and not too complicated."
One such cookbook is that of our Italian queen and collective great-great-grand-nonna Marcella Hazan, Essentials of Classic Italian Cooking. If you want to learn to *properly* cook Italian, Nonna Marcella is *the* canonical starting point.
There are all kinds of wonders in this cookbook, with all different levels of complexity. Knowing the Italians do love their beans, I was flipping through it one evening looking for something new to do with my most recent Rancho Gordo haul that was simple yet classic, and it wasn't long before the page-flipping gods blessed me with this find, exactly the type of thing I was looking for: