新鲜的壳豆和番茄沙拉
您可能已经在市场上看到了新鲜的炮击豆,但是由于您不知道该如何处理它们,因此通过了它们。的确,在他们的豆荚中,它们看起来像是很多工作。或您不想理会的东西,因为豆荚不可食用。无论您的先入之见何种,现在就将其摆脱困境了。新鲜的贝壳很棒!我将向您展示最好,更轻松地使用它们的方法…
一旦被撕成碎,您只需将豆子煮在沸水中,这不是快速沸腾,而是稳定的。我适度加水,并密切关注它们。大多数煮约20至25分钟,但有些可能需要更长的时间,而另一些可能需要更少的时间。最好的方法来判断他们何时完成,就是用叉子拿出一个,等待片刻,直到不太热,然后品尝。当您咀嚼它而没有任何阻力痕迹时,它应该让步。但是不要煮过它们。没有人喜欢糊状的新鲜豆,如果听起来像是矛盾的话,那就是。
夏季通常可以在市场上找到新鲜的炮弹。有很多品种,如果您去农贸市场或Greenmarket,您可以询问它们成长的任何品种,也许会得到一些有关烹饪的技巧。
虽然这种沙拉简单地穿着橄榄油和盐和新鲜的罗勒,但在下面我提供了一些变化,但请随时将这种沙拉朝您想要的任何方向带来!
新鲜的壳豆和番茄沙拉
服务
4servings
- 1磅(450)shelled fresh shelling beans,,,,(重量基于炮击后的体重)
- extra-virgin olive oil
- 盐
- fresh tomatoes
- 新鲜罗勒
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撕开豆豆荚,摘下豆子。一磅(450克)的豆类将为您提供足够的4人。
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Bring a pot of lightly salted water to a boil and drop the beans in. Let them simmer for about 20 minutes. Taste one (careful, they're hot!). I like my just slightly firm, but not too crunchy. Most fresh shelling beans cook in 20 to 25 minutes. When done, drain them and transfer them to a bowl. Drizzle the warm beans with extra-virgin olive oil and season them with a little salt. Another option is to add walnut or hazelnut oil, the latter being really, really good. I often add a minced shallot or two, which lends a nice flavor to the beans. (Garlic is good as well, but I'd skip that if using a nut oil.)
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一种t this point, you can either chill the beans to use later or use them immediately. (The beans will last 3-4 days in the refrigerator.) If using them later, let come to room temperature before using.
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For the salad, dice some fresh tomatoes and mix them with the beans along with some chopped fresh herbs. Basil, tarragon, parsley or chives, are some of my favorites. I prefer not to do a mix, but you could.Then, feel free to add any of the following: Fresh corn kernels, black or green olives, and/or feta cheese. Toss everything together and taste. It may need a splash of vinegar, a little more olive oil, more salt, some black pepper.
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Quarter some tomatoes, coarsely chop some fresh mint and flat-leaf parsley, and toss them with the beans. Taste for salt and seasonings.
Notes
服务: I enjoy this for lunch on its own, but to make it a more complete meal, serve it alongside roast chicken or quarter some hard-cooked eggs and drape anchovies over them. It goes lovely with grilled fish, or made a platter of charcuterie (cold cuts) and cheese...and have some good bread to sop everything up.