奈杰尔·斯莱特 (Nigel Slater) 的豆子食谱, 布拉塔和西红柿

各种炒, 豆子和罗勒香味的西红柿, 带有柔软乳白色的burrata作为即兴调味品.

压平 3 cloves of 大蒜 with a heavy knife, 然后剥去皮. 温暖的 4 tbsp of 橄榄油 in a wide, shallow-sided pan and add the garlic, letting it cook very briefly, just until it is fragrant. Drain a 400g can of cannellini beans, but don’t be tempted to rinse them.

Cut 350g of small 番茄 into quarters – cherry or small ridged varieties – pour a little more oil into the pan, then add the tomatoes and the drained cannellini. Fry for 5 或者 6 分钟, without moving the beans, until the beans are starting to crisp a little and the tomatoes are softening and their juices are starting to run. Chop a small handful of parsley 树叶.

Tear a handful of basil leaves to shreds and add to the tomatoes together with the parsley and a seasoning of salt and black pepper. Remove the tomatoes and let the beans continue cooking for a few minutes until lightly crisp and golden.

Place a burrata in the middle of each of 2 shallow dishes. Add the tomatoes and the beans, trickle over a little olive oil and serve. Enough for 2

The beans should be lightly crisp outside and soft within. Once they have been drained of their cooking liquor, drop them into the hot olive oil in the frying pan and leave them for several minutes to becomes crisp underneath, then turn them over with a spoon or spatula, taking care not to crush the beans.

The beans and tomatoes make a very good accompaniment to a fried breakfast, to grilled steak or to a fried or poached egg. I recently served this – minus the burrata – alongside grilled sardines and it was just perfect.

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