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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Posted: 24 March 2013 at 03:44 |
Firstly, the green season has arrived in Navarra, and the farmer´s markets are chockful of fresh green beans, Romanesque wide style and French string bean style, green wild and cultivated asparagus, artichokes, and amazing lettuces.
There is a lovely quick pasta recipe below ...
FRENCH STYLE STRING BEANS CULTIVATED IN NAVARRA ...
It is one of the most pleasurable seasons of excellence in respect to the luscious and phenomenal varieties of green vegetables, eggplants, zucchini, cauliflower, beet root, broccoli, lettuces of all types, field greens, and spring onions, scallions and freshly grown aromatic herbs.
What is on your dinner plates for March and April ?
What are some of your favorites and how do you employ ?
We are great fans of Orecchiette with broccoli and beetroot greens ... a classic Puglia, Italian pasta, which resembles little ears ... I employ:
1/2 pound of beetroot greens or fresh spinach leaves
1/2 pound green beans or broccoli or turnip greens
5 tblsps. Evoo
8 anchovies in Evoo
1 dry red tiny red chili pepper from Basilicata
1 garlic clove
1 bay leaf
12 ounces of little ear shaped pasta ( can sub Shells )
1) I cook the beetroot / spinach greens in boiling salted water until wilted - 3minutes
2) Using a slotted spoon, I transfer the greens to a strainer and drain thoroughly
3) I reserve the cooking liquid in pot
4) Then, I squeeze the greens dry and slice coarsely
5) heat some Evoo in a heavy large skillet over medium heat and add the anchovies, chili pep, garlic minced and the bay leaf, and sauté until the garlic is golden, mashing the anchovies with back of spoon - 3 minutes
6) the, I add the greens and sauté for 2 mins. / if using broccoli or green beans, boil in another pot until wilted, and then, sauté separately until just tender yet crisp, and then, for a minute or two at most, add to the greens
7) return the cooking liquid to boil and cook the pasta in this liquid
8) drain the pasta thoroughly and sauté with the veggies and greens for 1 to 2 minutes
9) season with salt and freshly ground black pepper.
ENJOY,
Margaux.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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I did a similar dish over the weekend, but unfortunately did not take any photos, as it was just a run-of-the-mill supper in my opinion.
boiled about 10 ounces of bowtie pasta in salted water, and while it was cooking seasoned a pound of large shimp, cleaned and deviened. Sauted some diced onion, about 5 cloves of garlic and a pound of cut up asparagus in olive oil and butter. Added the shrimp and cooked just until done, then tossed with the pasta and grated romano. Absolutely delicious, and hard NOT to do when asparagus is only $1.99 lb.
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Go ahead...play with your food!
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Hoser,
Us too ... no photos however, we do not consider a wonderful simple pasta with vegetables and shrimp, " RUN OF THE MILL " or mediocre ...
It sounds delicious !!!
We enjoy the simplicity of such dishes, and we both have so much to do at weekends, that we prefer simplicity to make room for time to do other necessities and pleasures ---
We enjoy doing pictorials too --- however, with holidays at our doorstep; I am off today, Tuesday, Wednesday, Holy Thursday and Good Friday and Monday the day after Easter ... Fil is off Thursday through Tuesday as well --- we are getting in the " Jeep " ( 4 wheel drive ) and heading off to southeast Mediterranean coast ... ( 3 1/2 hour drive )
We need an epicurean escape ... and to walk on beach ... We are going to Evoo country; the olive groves ...
HAPPY EASTER HOLIDAYS.
Thanks for your contribution, and feedback.
Margi ...
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Hoser,
I paid 1.65 Euros for a kilo of French thin style Navarran Green or String Beans and 2.95 Euros for a kilo of wild ( not cultivated ) green asparagus ...
The cultivated green asparagus was 2.00 Euros a kilo ... This variety is shorter in length and medium in diameter ...
The wild are quite lengthy and thinner --- they are heaven !
Kindest. Margaux.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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