Wednesday, 12 October 2011

Fagiolini in umido ...

... or braised beans with tomatoes in the vernacular, is a classic Tuscan summer dish from River café that should be doable all year round.

Ingredients for 6
  • 1 500g jar of peeled plum tomatoes
  • 1kg waxed yellow beans, tailed
  • 3 garlic cloves, peeled and chopped
  • 3 tablespoons olive oil
  • 2 bunch fresh basil leaves
  • extra virgin olive oil
  • Blanch the beans in salted boiling water until tender. 
  • Drain and set aside. 
  • Heat the olive oil in a thick-bottomed saucepan and add the garlic. 
  • Gently fry before adding half of the basil and season. 
  • Add the tomatoes, and keeping the heat high, cook to reduce to a thick sauce, which should take 10 minutes. 
  • Add the beans, stir to combine and season with black pepper. 
  • Add the remaining basil leaves and serve drizzled with extra virgin olive oil.

... alternatively you might like to read Betsans blog, it will bore you to tears, Welsh politics is so sleep inducing.

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