tips + tricks

Sunday Tasmanian - Tassie Living - - TASTE -

+ COOK­ING WITH BROAD BEANS

takes a lit­tle bit of prepa­ra­tion, but it’s worth it. De­pend­ing on the age of your beans, you’ll most likely need to dou­ble peel them. Shell the beans from their pods and blanch them in salted boil­ing wa­ter for no more than one minute. Peel the grey skins to re­veal the bright green beans, then re­fresh them un­der cold run­ning wa­ter to halt the cook­ing process and re­tain their bril­liant colour.

+ BROAD BEANS ARE IN SEA­SON

in spring. When they’re un­avail­able fresh, you can buy them frozen at most su­per­mar­kets. Thaw the beans and use them in th­ese recipes as di­rected.

+ YOU’LL NEED FOUR CUPS

of shelled, peeled beans for the pasta and two cups for the br­uschetta and salad.

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