The best aromatic flavours come from the freshest ingredients. When cooking Italian, look for fresh vine-ripened tomatoes and good quality olive oil.
For best results, use dried beans as they’re firmer and hold their shape better. If time is an issue, substitute canned beans, but be sure to thoroughly drain and rinse them before using. Be gentle when folding them in.
Italy is a country rich with beans. You can use many types of beans in this recipe, including Romano, chickpeas, fava, or cannellini—all are great substitutes in this delicious salad. Spike up the flavour with fresh basil and oregano.
Per serving:
To soak beans, rinse and place in large bowl. Cover with 1 in (2.5 cm) cold water and soak at room temperature for at least 4 hours, preferably overnight. Drain and rinse before cooking.
To cook, place beans in large pot with 3 cups (750 mL) water along with bay leaf, thyme, rosemary, and garlic. Cover and boil gently for 1 1/2 hours. Drain; remove bay leaf, herbs, and garlic. Spread beans on towel-lined baking sheet and cool to room temperature.
Heat oil in skillet. Add fennel slices and onion and sauteu0301 over medium heat until soft. Transfer to bowl. Fold in cooked and cooled beans, tomatoes, and greens.
Whisk vinaigrette ingredients together, adding salt and pepper to taste. Drizzle over bean mixture and gently fold in. Sprinkle with parsley and pine nuts.
To make ahead, refrigerate beans and fennel mixture separately from tomatoes and greens. Toss together with vinaigrette just before serving.
Enjoy the zippy tang of sherry vinegar, popular in Spanish cooking, and the briny taste of capers in this zesty take on roasted cauliflower. Serve as a tapas side or on a charcuterie board accompanied by a selection of Spanish meats, cheeses, and olives. The smaller, the better The smaller you cut garlic, the more oils you’ll release, providing additional flavour. Looking to achieve more subtle flavour? Slice your garlic rather than crushing it.
Braising these hearty beans not only changes their texture but leaves them creamy and satisfying. Using a savoury broth with saffron for braising provides the traditional Spanish flavour, similar to a paella. This dish is served as a shared side, but it could also be served with rice and vegetables as a delicious stand-alone dinner or as a satisfying nourish bowl. Swap your spirits Try substituting vermouth for white wine in this recipe, if you have some on hand. It’s a great alternative to wine and will last much longer in your cupboard. An added perk? You can save that nice wine for sipping.
With Spain’s expansive coastlines and multiple islands, seafood is a staple of the cuisine. This quick and easy prawn dish will add a pop of protein and a wonderful smokiness to your tapas-style lineup. Sustainable seafood When choosing prawns (or any seafood), opt for sustainable varieties that recognize and even reward sustainable fishing practices. As an important protein in many cultures, seafood, caught sustainably, helps contribute to healthy oceans < and > healthy communities.
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.