Читать книгу Greenfeast - Nigel Slater - Страница 17

garlic 3 cloves

olive oil

cannellini beans 1 × 400g can

cherry tomatoes 250g

basil leaves a handful

burrata 2 × 250g balls

Flatten the garlic cloves with the blade of a kitchen knife, then peel away the skins. Warm four tablespoons of olive oil in a shallow pan and add the garlic, letting it cook briefly over a moderate heat. Drain the cannellini beans.

Cut the tomatoes in half, pour a little more oil into the pan, then add the tomatoes and the drained cannellini. Fry briefly, for four or five minutes, until the beans are starting to crisp a little.

Tear the basil leaves and add to the beans, stirring them in gently, until they start to wilt. Divide the beans and tomatoes between two plates, add the burrata and trickle with olive oil.

• The beans will crisp deliciously around the edges if you leave them to fry in the hot oil. Stirring them too often will cause them to break up as they develop their golden shell.

• Cannellini beans are my first choice here, but butter beans are worth considering too. Green flageolet don’t seem to work quite as well, though I am not entirely sure why.

• This is one of the lighter recipes in this volume, yet each time I make it, I am surprised by how satisfying it is.