Friday, 6 June 2008
Fagiolo All'uccelletto - Feve/Broad beans..try it.
I don't recall where I found this recipe, but at this time of the year, young fresh broad beans are finding their way into French supermarkets and then into my bean pan...
Here's what to do with them once you have the following:
450 gr freshly shelled Broad Beans or Feve
3 tbspns olive oil
garlic, 3 or 4 or 5 cloves depending on how big the cloves are and to your taste...
1 sprig of fresh sage.
450 gr of good ripe tomatoes - and don't keep 'em in the fridge.
salt and fresh ground pepper to taste.
Simmer the beans in unsalted water until cooked (about 40 mins or so...) and then drain them. While they are cooking peel and roughly chop the tomatoes. Heat the olive oil in a good sized heavy type casserole and lightly brown the garlic and the sage leaves. Add the beans, stir them around to coat them well with the garlicky oil and then add the tomatoes and their juice. Season to taste and cover and simmer them for about 15 minutes letting the flavours really mingle.
This is very moreish. Eat them on their own or as a side dish to some barbecued meat.