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.)
Jono & Jules do food & wine 