Recipe: Mozzarella, Borlotti and Wild Garlic Green Sauce
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
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
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.
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.
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.
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.
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
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.
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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