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Posts Tagged ‘Borlotti beans’

Finocchiona salami with fresh Borlotti beans

We grew fresh borlotti beans in our little garden last summer. The beans had a fabulous creamy texture. Serve this as a starter with lots of ciabatta to mop the plates with. Finocchiona is a soft salami from Tuscany with fennel seeds in it.

Wine Suggestion: If you feel like a white choose a Vermentino from the Tuscan coast; we like the Poggio ai Ginepri Toscana Bianco. If red is what you feel like search out a fresh, youthful and fruit-driven Chianti like the Rocca delle Macie Chianti Vernaiolo, a real taste of spring and summer with no oak and vibrantly fresh fruit.

Finocchiona salami with fresh borlotti beans – serves 4 as a starter

  • 1kg fresh borlotti beans, podded
  • 2 cloves of garlic, peeled
  • 3 tbsp red wine vinegar
  • extra virgin olive oil
  • 4 plum tomatoes
  • 300g Finocchiona salami, finely sliced

Put the beans into a medium-sized saucepan with the garlic and cover with water. Bring the the boil, then simmer for 25 to 35 minutes or until tender. Drain, season generously, then add the vinegar & 3 tbsp of your best olive oil.

Slice the plum tomatoes in half lengthwise, then cut each half into 3 long strips. Season the tomatoes, then gently fold into the borlotti beans.

Divide the beans between 4 plates and scatter the salami over the top. Serve drizzled with some more oil.

(Original recipe from Italian Two Easy by Rose Gray & Ruth Rogers, Clarkson Potter, 2006.)

 

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This simple salad makes a tasty main meal.

Bean, Bacon & Spinach Salad – to serve 4

  • 12 rashers streaky bacon
  • 4 tbsp Sherry vinegar
  • few handfuls of roasted red peppers from a jar, drained and sliced
  • 2 cans of borlotti beans, drained and rinsed
  • bag of baby spinach leaves

Heat a large frying pan and fry the bacon, without adding any extra oil, until brown and crispy. Remove from the pan and drain on kitchen paper. If there is a lot of fat pour some off but leave a tablespoon or so. Tear the bacon into bite-size pieces.

Add the Sherry vinegar to the pan and let it bubble for a few seconds. scraping any crispy bits form the bottom of the pan with a wooden spoon. Add the beans and peppers and season, then stir gently until heated through. Take off the heat and stir through the spinach and bacon.

Drink with: a nice dry but fruity rosé from Provence or a rosé made from Syrah from the northern Rhône.

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Great mid-week comfort food; rich and delicious and easy to make. We had all these ingredients in the fridge or freezer too so it made our dinner really cheap. This was so delicious that if we’d have made a larger amount Jono probably would have scoffed that too! Using good ingredients helps as we had two lovely Toulouse sausages in the freezer and good quality cherry tomatoes in a tin in the cupboard. These lifted the richness and depth of flavour.

Italian Stew with borlotti beans and sausage – serves 2

  • 2 Italian-style sausages (we used Toulouse which worked just as well)
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 1/2 tsp fennel seeds
  • pinch of chilli flakes
  • 400g tin cherry tomatoes
  • 300ml stock
  • 400g tin borlotti beans, drained and rinsed
  • 100g green beans or sugar snaps
Remove the skins from the sausages and roll the meat into little balls. Heat then brush a frying pan with oil and brown the meatballs until golden and any oil is released.

Remove meatballs and add the onion, garlic, fennel seeds and chilli flakes to the pan. Season and cook for 5 minutes.

Add the tin of cherry tomatoes and 300ml stock. Bring to the boil and then add the meatballs and borlotti beans. Cook for 10 minutes.

Now add the green beans or sugar snaps and cook for a further 5 minutes (until the greens are just tender).

Serve in bowls.

Wine suggestion: Great with a warm, but not heavy red. A Nero d’Avola or other southern Italian would work really well, but so would a cooler climate, New World shiraz or cabernet, particularly if it has a little bit of age to mellow out the tannins. Avoid the jammy, higher alcohol reds as these would overwhelm the dish.

(Original recipe from BBC Good Food)

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