Moz­zarella, bor­lotti and Wild gar­lic green Sauce

Homes & Gardens - - IDEAS -

Once cooked, bor­lotti beans have a lovely creamy tex­ture and sweet­ness, which means they can be en­joyed very sim­ply: a gen­er­ous serv­ing of a good olive oil and a lit­tle sea­son­ing will do nicely. Here we’ve paired the beans with ripe moz­zarella and a wild green sauce, which gives them a lovely sum­mer lift.

250g tin good-qual­ity or­ganic bor­lotti beans Hand­ful of wild gar­lic, pars­ley and mint, roughly chopped (if you can’t get hold of wild gar­lic, use basil)

6 an­chovy fil­lets, roughly chopped

Zest of 1 le­mon

1 tbsp capers

1 tsp Di­jon mus­tard

1 gar­lic clove, peeled and grated

Ex­tra-vir­gin olive oil

2 moz­zarella balls, about 150g each

Salt and freshly ground black pep­per

Open the tin of beans, pour them into a pan with the liq­uid and warm up. Put the chopped herbs, an­chovies, le­mon zest, capers, mus­tard and gar­lic in a large bowl with enough ex­travir­gin olive oil to bind ev­ery­thing to­gether.

Stir the green sauce into the beans and warm through on a low heat for 1 minute, then di­vide be­tween two bowls. Tear open the moz­zarella balls and place over the beans. Dress with a lit­tle more olive oil and some salt and black pep­per.

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