Fresh borlotti with olive oil and focaccia from The Kitchen Diaries I: A Year in the Kitchen with Nigel Slater (page 295) by Nigel Slater

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Notes about this recipe

  • Breadcrumbs on September 10, 2011

    p. 293 - Fresh beans are a summer treat and we tend to enjoy them most in the simplest of preparations. This is one of those recipes where the finished dish is greater than the sum of its few, high quality parts. Borlotti beans are tossed into a pan of boiling water and left to bubble away until tender. While Nigel has you toss them in all alone, I decide to add a couple of whole cloves of garlic because we love garlic and, it is fresh, delicious and abundant at the moment. Beans are then drained, tossed w some garlic and drizzled w a little olive oil. Garlic is then sliced and warmed gently in olive oil before adding the beans to coat. This mixture is then supposed to be tipped onto a plate atop some freshly washed arugula. For their first appearance on our table, we elected to simply eat the beans straight-up atop some crostini. Simple, buttery with a hint of garlic and a slight grassy flavour from the Corsican EVOO, these were a delightful addition to our antipasti table.

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