TACCOLE WITH HOT TOMATOES AND PINE NUTS or TACCOLE CON POMODORINI PICCANTI E PINOLI

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About one year ago I posted about taccole and now it’s time again. I really like this bean that sometimes is called mange-tout even if it’s not correct and I have really been trying to find out what it can be called in English but to no avail. So if you know, please tell me. You eat the whole bean pod, the actual beans inside are very small and rather insignificant, and it goes well with almost everything, well maybe everything because I have so far not eaten it cooked in a way that I didn’t like.

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TACCOLE WITH HOT TOMATOES AND PINE NUTS or TACCOLE CON POMODORINI PICCANTI E PINOLI

400 g /14.1 oz taccole
500 g/ 17.6 cherry tomatoes
1 dried peperoncino or some other type of chili pepper
1 clove of garlic
4-5 tbsp of pine nuts
Salt
Olive oil

– Cut the taccole in 2.5 cm/1 inch long pieces and braise them together with the garlic and the crumbled peperoncino in some olive oil for 3-4 minutes.
– Cut the tomatoes in two and add them to the taccole and go on braising until the taccole are soft and the tomatoes have become saucy and thick. Don’t forget to salt it all and if the tomatoes are a bit acid, add a little sugar as well.
– Towards the end you add the pine nuts and stir.
– Serve hot or cold.

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L