Saturday, September 3, 2016
Fresh fasolakia recipe
The oily beans is an eminently summer homemade food in most causes nostalgic memories from their mommy. And there because in my view the only problem of this otherwise wonderful Greek dish.
green bean 1Giati my experience, having eaten the food that many mothers and grandmothers, not all my own, of course (!), is that the disadvantage to the way you cook. And so train accidentally delicious criterion I their children (ye say), that in cases like these, do not dare to resist and rebel against the previous generation, adopting and perpetuating the wrong culinary practices. I see also in the office, in the bowl from the oily beans that bring colleagues in the kitchen for lunch, not envy them, but to help to understand exactly what is done.
So what are the criminal errors and omissions of the outgoing generation so painstakingly, affection and proderm, we introduced him to the secrets of fresh bean as oily?Beans laderaDyo simple things done wrong repeatedly in the opinion of an "ungrateful" innovator of urban kitchen is not afraid to confront the "misconceived" tradition.First and foremost, that our mothers, we learned to boil the beans so much in cooking, so we can eat them without teeth and secondly, it is customary to swim in a dish with tomato too juices, water and oil.
So here we come to Craxi "resist"!Why this is the key word in an otherwise very simple recipe. Resistance!Resistance at three points, which are in my opinion the three secrets of modernist view, for this perfect otherwise traditional recipe for green beans tomato sauce:
Secret 1: Resist the paravrasmena beans
Beans when cooked should resist your bite, stays crisp, you feel that has life, vigor, freshness summer throbbing health. Not that self-indulgent thing that opens and allows the spores from the green beans to go to the plate and take a walk Av 'sauce.
The broad beans, tomato sauce, must be whole and every mouthful you feel resistance in your teeth, both from the green shell, and from the delicious starchy bean 'Kinder Surprise' hiding inside.This is a matter of little cooking technique and little continence in total cooking times. Regarding technical, the proposal of the recipe is to cook for 8-10 minutes the green beans in the oil before adding water, unlike most documented recipes.
Choris go into great scientific analyzes during cooking water in vegetables as alkaline, the softened, while the oil keeps vigorous (due to osmosis from outside inwards and not vice versa as to the water). So long as the fry oil, the more their cells keep their water and thus in the end they come out crispy. As boil water, the water from their cells, comes the water that is boiled and thus soften.
Secret 2: Resist the tomato
The oily beans do not want a lot of tomatoes. The tomato not playing in the second but in the third level, then the parsley and onion. Resist and tomato paste and tomato sauce. Only tomato rubbed on a grater or in small pieces and little in quantity so as not kapelosei wonderful fresh flavor of the bean.
This does not note is that Directive by traditional and innovative not my own, but I share 100%, because it reflects the correct culinary philosophy that aims to bring a main material. And this on our plate is the bean rather than the tomato.Fasolakia-Ladera_20150820_0087Mystiko 3: Resist much water, without counting
Every time you see a greasy dish swimming in juices, a cute bunny, drowning the creek, because the cook! Well, maybe not exactly like that, but this nerompouli in paravrasmena oily foods causes me my retching and feeling erupt and improvisation!
The oily foods must be served with oil dressing, often containing dense onion tomato and herbs composition without TRACE water. Neither drop please!The only reason the oily served as nerompoulia is that most traditional housewives have allergy to the exact count of the materials in cooking, feel cooking as an obligation and not as a creation and have certainly learned to paravrasmena vegetables. So throwing plenty of water there at the beginning not burn the food, do their jobs, and when they remember they go and earn. No madam! Resist the sloppy and make your food with love and precision!
Very easy traditional recipe from the very convenience often neglect the basics of secrets and comes subordinate to the ideal. It takes 15 minutes to clean the beans and the preparation of materials and other 45 'in cooking. You must be from but up until the blanching the beans and often controlled the process of cooking and use a minimum of water and wants attention.How alntente wants everyone beans is subjective, but if you are not accustomed, I suggest you train your taste in this most modern and healthy logic and will appreciate over time.
Ingredients (4 people)
1kg broad beans gross = 850gr. cleaned1 large potato cut into frames1 carrot into half rings1 ½ onion chopped250 g. grated tomato½ cup chopped parsley400 milliliters of hot water1 tsp sugar70 milliliters. Virgin olive oil for cooking and 50ml. extra virgin for servingSalt Pepper2 cloves garlic (very optional and only if you insist, the address does not recommend it!)
1. Wash the beans and then clean them by cutting the two edges. Where have nerves (capillary fibers in the lateral side) that the feeling to resist cutting, remove them and them. If your beans are very far away, cut them in half. From 1 kg gross beans calculate a 15% wastage, ie the net 850 g.
Oily beans and their Secrets 12. In wide pan on medium heat and put the oil for sautéing heat up. Just burn pour onion, potato and carrot to sotaristei for 5 minutes, stirring. Add in a spoonful of sugar in the process.
Oily beans and their Secrets 23. Add the green beans and stir in order to go down some oil and n 'start sautéed. Per minute mix that gradually all the green beans have gotten a good dose sautéing in oil for about 8 minutes.
Oily beans and their Secrets 34. Add the sauce of crushed tomatoes and 400 milliliters. hot water and stir.
Oily beans and their Secrets 45. 20 add salt, pepper and parsley and mix well. Depending on the fire and your pan slowly the amount of water would theoretically diminishes in 15 minutes more, will remain a minimum while the beans are ready and crunchy. Because each dish, cuisine, green beans and taste is slightly different, in the last quarter control the amount of fluids and try every now and beans. If you want your beans less alntente, add a little more water, but with care and per 100 milliliters., That no left over at the end and come out the food as ugly nerompouli.
Oily beans and their Secrets 5
Leave the food for at least 15 minutes before serving, to come to room temperature and to tie the flavors. Add in fresh willingness extra virgin olive oil and fresh pepper and serve with good bread and cheese. Ideally accompanied by a Grimbergen Blonde that the fruity character, fits perfectly with the crunchy and your fragrant beans.