salad with beans, cheese goat cheese and sundried tomatoes
One of those stories that began last summer. Entire morning in the garden, long monologues about the weather forecast, read glances of envy of the orchard near retirement, hoe e. .. good luck! It starts, it starts ... for a new planting of beans zolfini. The wait is exhausting. It is sown in late April and harvested from late July, plant by plant, calmly ... beans, could fall. They are small, round and yellow ... yes, yes, yellow, very thin skin and easy to cook!
The combination with the softness of raw milk goat cheese and sundried tomatoes enhances the flavor of delicate zolfini. I forgot that the cheese is a pleasant walk to the market of the seasons. Simply wonderful. And the tomatoes are ... in the can for quite some days!
Soaking helps the area, two hours in the crock. Two large tablespoons of extra virgin olive oil, two cloves of garlic, three leaves of sage and a few rosemary needles. After a few minutes, add the beans and the water than four times their weight. Allow to simmer. A pinch of salt and a dribble of extra virgin olive oil to taste.
Ingredients:
- 400 g of beans zolfini
- 200 g goat cheese
- 60 g of dried tomatoes subt ' oil
- dry basil extra virgin olive
- salt & pepper
Place the beans in a bowl. Add the goat cheese into small pieces and dried tomatoes. Sprinkle with dried basil, add salt & pepper to taste and finish with a bit of extra virgin olive oil.
0 comments:
Post a Comment