Why is life, love (in certain periods of life at least) and the weather so fickle? Especially the weather. Is it out of spite? It wouldn't surprise me, first it makes us full of hope and life with sunny days of spring and then it comes down like the blade of a guillotine with fog and drizzling rain. Unrelentingly. Let's grind the hope of the poor souls into bread crumbs.
I continue with the Tuscan theme, here we have a traditional snap been dish called fagiolini alla fiorentina which can be translated as snap beans the Florentine way, a simple dish that gets a extra touch of flavour from fennel seeds, a sweetness that lingers in the background, well worth trying.
SNAP BEANS WITH FENNEL SEEDS or FAGIOLINI ALLA FIORENTINA
400 g / 14 oz snap beans
1 onion
1 tsp finely chopped fennel seeds
150 ml / 5 fl oz tomato sauce
Salt
Olive oil
- Clean and trim the beans and cook them until almost ready.
- Cut the onion into thin slices and braise them in olive oil for a couple of minutes.
- Add the beans, salt and the chopped fennel seeds. Go on braising for about 4-5 minutes before adding the tomato sauce.
- Let it cook slowly for about 20 minutes, if it gets too dry you can add a little water.
- Serve hot or cold.
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