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Borlotti Beans with Parsley and Tomato |
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Ingredientsserves 4
Serves 4
1kg borlotti beans in their pods
225g tomatoes
2-3 tablespoons extra virgin olive oil
1 small onion or shallot, finely diced
1 fat clove garlic, finely chopped
1-2 salted anchovy fillets (optional), finely chopped
a generous handful finely chopped parsley
salt and freshly ground black pepper
1/2 lemon, squeezed to taste
Method
Shell the borlotti beans and drop into a pan of unsalted boiling water. Salt will toughen their skins. Cook for about 40 minutes or until tender then drain and set aside.
Meanwhile, peel the tomatoes by lightly cutting a cross into their skin on their base and covering with boiling water. After a minute or two, drain and peel. Cut into quarters and cut away the seeds. These can be discarded or sieved and saved to flavour a vinaigrette. Roughly chop or slice the tomato flesh and set aside.
Gently fry the onion (or shallot) and garlic in the olive oil until soft and golden. Remove from the heat and mix in the warm cooked beans, anchovy fillets, tomatoes and parsley. Season to taste and add lemon juice and more olive oil to taste. Serve warm or at room temperature.
This recipe was kindly provided by Sybil Kapoor.
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