Beautiful Borlottis Recipe & Story

Ciao Bellos & Bellas!

I hope everyone has had an amazing start to winter and that you’ve had a chance to be with those you Love. I spent a lot of time lately with my Mama & Pops helping them out.  Eating the classic food of my Family it struck me how many of my favorite dishes are not the main courses but the sides. With that note enjoy the recipe below! PS My last cooking classes of 2018 are almost full so book now to avoid disappointment. Oh, I almost forgot I’ll be Guest Starring on ABC & CTV’s The Good Doctor on Monday, December 3^rd. Check it out.

Whenever I have people over for Dinner they seem to be surprised how many veggies I serve. No Italian meal is just Salami, Pasta, or braised meat it always has veggies or salad as an accompaniment. One of the best sides for me is Beans. Now I know you’re probably thinking Beans but if they’re prepared correctly they will blow you away. One of my favorites is creamy Borlottis. The Borlotti are also called Cranberry or Romano beans. Before they are cooked they are white beans speckled with gorgeous crimson splashes. Once cooked they take on a deep tan colour and have a great texture. Try it, share it, sign-up for my monthly recipe but most importantly always remember to #EatwiththoseyouLove TM

Pasta Boy Peter

Beautiful Borlottis

As with any recipe always use safe cooking procedures, & food safe practices. Health Canada is a great site for all food safe guidelines. https://www.canada.ca/en/health-canada/topics/food-safety.html

Side for 4 people

Ingredients:

500 grams of dry beans that have been soaked and then boiled to tender. Try not to overcook them. Follow the instructions on the package for cooking. One note is that do not add salt to your boiling water until 5 minutes before your beans are finished cooking. They will remain hard if you add salt to early. (You can substitute Cannellini Beans)

OR

2 x 398 ml/14 fl oz. Cans of Beans. Make sure the beans are only packed in Salt water and maybe Citric Acid. Drain and rinse them.

2 Cloves of finely chopped garlic

¼ cup of chopped Italian parsley, curly is fine too

Salt, Pepper, and Chilli Flakes (if you like) to taste

5+ TBSP of Extra Virgin Olive Oil

1 lemon

Sauté the garlic and parsley with a touch of Salt, and Pepper in a good 5+ TBSP of Olive Oil. As soon as the garlic and parsley start to sizzle add the drained beans. I then cook them down until the oil almost disappears and the starch has released from the beans creating a slightly creamy texture. If you use cannellini they will be much creamier. Plate them and finish with a drizzle more of olive oil and a squeeze of lemon. Eat them as a side or put them on baby greens for a vegetarian main. Until next time remember #EatwiththoseyouLove TM

By Peter Ciuffa

Copyright Peter Ciuffa of Pasta Boy Peter Inc.