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Recipe: Mozzarella, Borlotti and Wild Garlic Green Sauce

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This recipe comes to Khoollect from restaurant owners Clare Lattin and Tom Hill, authors of the new Ducksoup Cookbook: The Wisdom of Simple Cooking. Here’s how the pair described this delicious dish:

‘Once cooked borlotti beans have a lovely creamy texture and a sweetness to them, which means that they can be enjoyed very simply: a generous serving of a good olive oil and a little seasoning will do nicely. I was introduced to an interesting way of cooking beans by Lori de Mori of Towpath Café, which is in a beautiful spot along London’s Regent’s Canal. She is also co-author of the great cookbook Beaneaters and Bread Soup.

Tuscans are often referred to as ‘beaneaters’ by other Italians because they eat so many beans. After baking their bread they place a glass jar full of beans in the embers along with olive oil, garlic and sage and leave to cook slowly overnight. In the morning they’d have freshly cooked beans – it’s called fagioli al fiasco, or beans in a flask. Lori gave me one of these flasks as a gift and we made fagioli al fiasco to sit on the bar. Here we’ve paired the beans with a ripe mozzarella and wild green sauce, which gives it a lovely summer lift.’

Ducksoup Cookbook by Clare Lattin and Tom Hill is published by Square Peg.


Mozzarella, Borlotti and Wild Garlic Green Sauce

Inspired?

Try the recipe and let us know how it goes, by joining us in the forum or tagging #khoollectcook on social media.

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Preparation Time10 MINUTES

Cooking Time5 MINUTES

Resting Time0 MINUTES

Serves2

LevelEasy


ingredients

1 x 250g tin good-quality organic beans in salt

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, grated

Extra-virgin olive oil

2 mozzarella balls, about 150g each

Salt and freshly ground black pepper

Inspired?

Try the recipe and let us know how it goes, by joining us in the forum or tagging #khoollectcook on social media.

1

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

2

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 pepper.

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Preparation Time10 MINUTES

Cooking Time5 MINUTES

Resting Time0 MINUTES

Serves2

LevelEasy


ingredients

1 x 250g tin good-quality organic beans in salt

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, grated

Extra-virgin olive oil

2 mozzarella balls, about 150g each

Salt and freshly ground black pepper

Inspired?

Try the recipe and let us know how it goes, by joining us in the forum or tagging #khoollectcook on social media.

1

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

2

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 pepper.

SHOW MORE
SHOW LESS

This recipe comes to Khoollect from restaurant owners Clare Lattin and Tom Hill, authors of the new Ducksoup Cookbook: The Wisdom of Simple Cooking. Here’s how the pair described this delicious dish:

‘Once cooked borlotti beans have a lovely creamy texture and a sweetness to them, which means that they can be enjoyed very simply: a generous serving of a good olive oil and a little seasoning will do nicely. I was introduced to an interesting way of cooking beans by Lori de Mori of Towpath Café, which is in a beautiful spot along London’s Regent’s Canal. She is also co-author of the great cookbook Beaneaters and Bread Soup.

Tuscans are often referred to as ‘beaneaters’ by other Italians because they eat so many beans. After baking their bread they place a glass jar full of beans in the embers along with olive oil, garlic and sage and leave to cook slowly overnight. In the morning they’d have freshly cooked beans – it’s called fagioli al fiasco, or beans in a flask. Lori gave me one of these flasks as a gift and we made fagioli al fiasco to sit on the bar. Here we’ve paired the beans with a ripe mozzarella and wild green sauce, which gives it a lovely summer lift.’

Ducksoup Cookbook by Clare Lattin and Tom Hill is published by Square Peg.


Mozzarella, Borlotti and Wild Garlic Green Sauce

1

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

2

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 pepper.

SHOW MORE
SHOW LESS
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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

You decide

Your dream holiday destination

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Profile Photo
WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

You decide

Your dream holiday destination

View Results

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