TACCOLE CON LA MENTA or TACCOLE WITH MINT


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When I moved here in 1994, I had never heard or seen this type bean despite having been here several times a year since the early 80’s. Le taccole are not rare but you only find them fresh around this time, at least where I live (I don’t now about the south of Italy). They are often mistakenly called mangiatutto or mange-tout which is a type of pea pod, I think that they are the same as snow peas or at least related to them. When you touch a taccola, they feel a bit furry and they have this wonderful wavy shape that makes you want to follow the outline with your finger like a child. They do this to me at least, don’t know about you… The bean inside is so small and insignificant that it’s useless to try to get it but the pod gives you a lot of satisfaction, I promise. When you taste it raw, it taste just like an ordinary bean pod, a bit nicer but nothing in particular, but when you cook it, it develops a wonderful sweetness and it is very tender to eat! The only thing you have to do is to rinse them, snap off the top and remove the stringy part and then you cook it. I choose to sauté them slowly in butter and a little bit of oil together with some mint.

This my Weekend Herb Blogging contribution for this week. Don’t forget that I am hosting the WHB recap this week so send your contributions to me. If you have never participated before but you would like to it is the simplest thing in the world! Just blog about a herb, a plant, a vegetable or a flower, with or without recipes, and send me the url\permalink to me at i_beretta AT yahoo DOT it before 06.00 Monday morning European time and I will include you in the recap that will be posted sometime during Monday!

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TACCOLE CON LA MENTA or TACCOLE WITH MINT

Taccole
1-2 cloves of garlic
Sprigs of mint
Salt
Butter
Olive oil

– Rinse the taccole, snap off the top and remove the stringy part, just like you do with normal beans.
– Heat up the butter and the oil with the slightly crushed garlic cloves and put the taccole into the pan together with 2-3 sprigs of mint. If they don’t fit into it, you can cut them in two or more pieces.
– Let them sauté for 3-4 minutes and then add salt and some water until they are half covered. Let them simmer without lid until the water has evaporated and the taccole are soft.
– Add some chopped, fresh mint and serve it.

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