Thursday 24 May 2007
Recipe: Borlotti Beans in Cream
Borlotti have started to appear in the market. They must be from somewhere significantly south - Sicily, maybe - as the local crop won't be ready for quite some time yet. As well as being delicious, Borlotti are deeply satisfying for the ease with which they can be shelled.
Ingredients: 1 kilo Borlotti beans in their shells; 1 cup single cream; Salt, to taste (approximately a level tablespoon is appropriate, I generally find); 1 tablespoon finely chopped Parsley.
1. Shell the Borlotti. (You can subsititute with dried - in which case, soak them overnight beforehand - but I think the end result is nothing like as good as using fresh beans.)
2. Place in a saucepan, and cover generously with water. Bring to the boil, and cook until al dente - approximately ten minutes. NB. Do not add salt to the water with the beans; the salt should only be added at the next stage when the beans receive their final cooking, in Cream.
4. Drain the beans, and return them to the pan. Add Cream - it should just cover the beans - and Salt. Place over medium heat, and cook for a further ten minutes or so, until the Cream has reduced to a gluey sauce, and the beans are nice and tender.
Serve sprinkled with the chopped Parsley. Excellent with roast meat.