You know, I have forgotten several times now to tell you that the new issue of Bron's Magazine is out and that I have two recipes in it! To be honest, she makes such great recipes herself that she doesn't need any collaborators but I was truly happy when she asked me. I have also forgotten to tell you that I will be the photo judge of a recipe competition over at Jul's Kitchen, I'm doing just a small part so please check it out, she is such a nice blogger that you can choose between reading her posts in English and Italian, imagine that! Do go there, there are great prizes to be won!
OK, having said this, I really have to get going here as I am getting a ton at a time of the wood pellets for next winter's heating this mornings so I am running between the computer and the place where we store it. We have put in more than three tons already but we still have a few to go so I better hurry up here.
Taccole or Romano beans or Italian string beans are definitely worth trying if you can find them. Here in Italy they are obviously not difficult to find them so I try to cook with them now when they are on the market. This is one way of using them:
EGGS ON A SIMPLE ROMANO BEAN SALAD AND QUINOA
boiled eggs
quinoa, cooked. About 100 ml/ 0,42 cup per person
Romano beans
hard cheese, I used Asiago but use any kind you like
whole grained mustard
runny honey
mild vinegar
salt
extra-virgin olive oil
- Slice the beans thinly and cook them in salted water for 2 minutes. Drain and put in a small bowl wher you mix it with a little olive oil.
- Cut the cheese into small, this strips or small dice and add to the beans.
- Make a rather thick sauce with the mustard, honey, vinegar,a little salt and olive oil.
- Shell the eggs and quarter them.
- Put the quinoa on a plate, spoon some of the bean and cheese mix on top and then the egg on that. Drizzle the sauce over and serve!
Elegant and simple. A lovely dish... I may just try it with ordinary beans.
ReplyDeleteRobyn
You take the ordinary and simple and make it shine so gloriously!
ReplyDeleteThat would be such a lovely lunch ... I could enjoy that for breakfast!
This salad loooks so tempting. It has the simplest ingredients, but the result is ultimately sophisticated. Thank you for this perfect lunch recipe.
ReplyDeleteWe also call them Runner Beans... http://en.wikipedia.org/wiki/Runner_bean :)
ReplyDeleteI share Tanna's impression Ilva ! everything looks so great !
ReplyDeletePlus the 2 fists pictures.... I just love them !!
Allez, bonne journee !
Roses and string beans and wisteria,
ReplyDeleteI am coming! :)
Tempting recipe.
I am getting hungry!
http://merisi.blogspot.com/
very nice recipe.
ReplyDeletepaz
<span>Thank you Ilva!! Thank you for your promoting the contest!</span>
ReplyDeleteMmmm, I love string beans, although the ones we get here are either English or Kenyan (!). Have never thought to serve them as salad though - looks lovely!
ReplyDeleteI'm sure it works well! And thank you!
ReplyDeletecome on over and I'll make it for you!
ReplyDeletethank you Gosia!
ReplyDeleteyes, that's right, I had forgotten that! Thanks Anne!
ReplyDeleteMerci bien!
ReplyDeleteWhat a party we could have!
ReplyDeletexxoo
ReplyDeleteaah that wis the least i can do, must think of an entry too!
ReplyDeletewe get the Kenyan too! and thanks chica!
ReplyDeleteI have lost your site for about a year as I forgot your name. This is a wonderful blog. Beautiful photos and recipes that I actually use.
ReplyDeleteCarrying wood may be hard work, but nothing can compare to the wonderful smell of burning wood on cold wintry days. I love your presentation and idea of this recipe. There are a few ingredients I am 'scared of' (lol) - but you know my quirks. I will find a way to get around and still keep your idea alive. ;)
ReplyDelete