“Viva la vida”? Yes, but also “Viva la terra”
ingredienti per 4 porzioni (costo circa 4 € ap)
- Sale
- 1 kg broad beans
- 2 medium zucchini
- 20 pomodorini
- 4 fresh (or 2 dry) garlic cloves
- 2 patate medie
- Olio d´ oliva EV
- Olio di semi di girasole EV per friggere
- Menta fresca
- Pepe nero
It is ridiculously easy to cook during spring. A visit at the local market can provide us with all the necessary ingredients for a healthy and tasty meal.
This dish is a classic example. Very fresh vegetables are the key for similar dishes. Good cooking also. Vegetables must be, very tender but not watery and boring. That’ s why we pass them from the wok before serving them.
Another “trick” we have made to add some more interest to the dish is frying the potatoes, instead of boiling or cooking them. This way of preparation offers the dish a splendid texture when the crunchy potatoes break in the mouth along with the juicy vegetables.
Iniziamo.
First of all we peel the broad beans.
We bring a pot with salted water to boil. We cook the broad beans for 3 to 6 minutes, according to their size and skin thickness (early broad beans have a thinner skin).
We remove them and we add the zucchini, cut in pieces. We lower the temperature to medium and we cook them of about 7-8 minutes, till tender. We keep them aside.
In a cold wok we add some olive oil and the garlic cloves, NOT PEELED but crushed. We bring to heat and we subfry them till golden. We discard the solid parts, we lower the temperature and we add the cherry tomatoes, cut in halves. We cook them till tender.
Meanwhile in a large cold pan we preheat the EV sunflower oil to 180 Celsius degrees. We cut the potatoes in small pieces. We first fry for a minute the already cooked zucchini, we remove them and we fry the potatoes till crispy.
We add in the wok all the ingredients, we check the saltiness adding the required salt and the greasiness adding some more olive oil. We cook for 1 minute, not more as everything is ready, we garnish with black pepper and we serve.
