Natural Beauty
Is there a more beautiful packaging in the world of pulses? With their brightly speckled appearance, fresh Borlotti beans are the best advertisement for themselves. It is a shame that they lose their pattern when cooked. Instead, they bring mild flavours and soulful enjoyment to the plate.
‘Borlotti’ from Claudio Del Principe’s vegetable cookbook ‘all’orto’, AT Verlag
When I see them on the market, I can't resist them and take more than enough with me. I like Borlotti beans freshly prepared, but I also like to lay them out on a baking tray and leave them to dry for two or three days. Then you can put them in a jar, store them easily for a year and use them again and again for all kinds of dishes.
First and foremost for pasta e fagioli – a dish that comes in a thousand variations. The classic bean soup is as ubiquitous throughout Italy as spaghetti al pomodoro. From north to south, there are traditional versions of it with typical local ingredients in every region. Over 200 different recipes have been handed down in writing. The popular dish is praised in poetry and sung about in folk songs. That’s quite a lot for such a simple dish.
Borlotti beans are a great addition to any minestrone. They are also ideal in a Tuscan ribollita, in hearty stews, as a side dish, puréed as a cream for dipping or for spreading on crispy bruschetta, or served warm on a bed of peppery rocket.
Pulses are great in general. Not only are they good for us and our microbiome with their high-quality proteins and important fibre content; as crops, they also enrich the soil in a natural way. Thanks to the rhizobia (a form of bacteria) on their roots, pulses release nitrogen into the soil, which is why they are regarded as soil improvers. In rotation with cereals, they reduce the need to use agrochemicals, which once again benefits our health.
Words & Image Claudio Del Principe
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