| This recipe is liked by 0 person(s). |
Fresh Cannellini
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Fresh Cannellini – Who Knew? |
Posted by florencefoodie under florence, food, tuscan food
[3] Comments
It stands to figure that if a bean can be dried it must also exist in fresh form, but the season for some fresh beans is so short that you’ll miss it if you blink – or leave the country for a short trip. I have finally gotten around to cooking fresh cannellini beans. Just as the favas (or baccelli, if you’re Tuscan) are on their way out, the cannellini start to make an appearance. I noticed them first about a week ago, late May. The pods are longish and thinnish and are a nice white/light green color. Getting the beans out of the pods is not as easy as with peas or even favas – you have to work them a little. The beans are pleasantly oval, and of the same white-to-light-green color.
Once you’ve gotten them out of the pod, you can boil the beans in salted water over medium-high heat for 20-25 minutes, then dress them with lemon, olive oil, and salt and pepper. Toss in some chopped celery, and it’s delicious.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe