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Tuesday, December 7, 2010

borlotti beans (fagioli scritti)

Critical point time is the choice of saucepan when cooking borlotti beans, this way. Make sure the saucepan is not too big and the beans come half way up the sides – they must be a tight, snug fit. The red stripes on fresh borlotti disappear during the cooking process, sadly. Their beautiful uncooked look is NOT the cooked look!

Oven: 180C
2 kg fresh borlotti beans or 4oogm dried, soaked overnight in cold water
2-3 whole tomatoes
1 whole head of garlic split in half
1 handful each fresh sage and parsley leaves
12oml extra virgin olive oil
Sea salt and ground black pepper – add before seasoning

Place the beans in a saucepan and add all the ingredients except the seasoning and oil. Cover with enough cold water to ensure the level is 1cm over the top of the beans. Slowly pour on the olive oil to form a slick on top of the water. Seal the pan with a piece of foil, pierce a hole in the top of it and bake for one hour.
Remove when creamy, soft and cooked. Season generously and add a little extra olive oil to serve.
Serves: 6
Do not put salt in the water during the cooking process, this will toughen the beans – best to season them just before serving. This is adapted from a River Café recipe.

Borlotti Beans printable recipe, click here:

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