G'day mates,

I found some fresh borlotti beans in a local fruit and vegie joint
today, so I bought some -- but now I'm not too sure what's the best
thing to do with them! (Apart from de-podding them like peas, which
is as far as I've got so far -- a neat cup full of the "peas".)

Someone here (geographically speaking) was raving about how delicious
they are the other day, which is why I was motivated to try them; but
I won't be able to get a recipe from that person until sometime next
week.

I guess they could be used directly in lieu of the dry product, but
I'm guessing there's probably a better way to use the fresh ones,
hence this appeal to the world at large.

TIA for your interest and, hopefully, recipe suggestions.

Cheers, Phred.

--
LID

On Sat, 02 Jul 2005 11:52:54 GMT, Phred wrote:

> G'day mates,
>
> I found some fresh borlotti beans in a local fruit and vegie joint
> today, so I bought some -- but now I'm not too sure what's the best
> thing to do with them! (Apart from de-podding them like peas, which
> is as far as I've got so far -- a neat cup full of the "peas".)

I'd begin by cooking them plain and go from there, Phred, because I'd
like to find out what fresh borlotti taste like unadulterated first!

PS: They are also known as cranberry beans.

http://italianfood.about.com/od/beans/r/blr0624.htm

Isn't it winter in your part of the world? Looks like hearty soups,
stews...

"Phred" wrote:

> I found some fresh borlotti beans in a local fruit and vegie joint
> today, so I bought some -- but now I'm not too sure what's the best
> thing to do with them! (Apart from de-podding them like peas, which
> is as far as I've got so far -- a neat cup full of the "peas".)

Hello, my name is Pandora, I'm new in this NG and I say "Ciao" to all the
members of this group.
Sorry if my English is not perfect, so I will not post much, sorry! But I
will lurk!
I'm an italian woman and I live in Italia (I come from Rome, but I live near
Turin). I often cook fresh Borlotti in soap or in salad.
You must put the Borlottis in a Kettle with cold water , one carrot, one
tomato, one potato, one onion and a "leg" of celery. Then boil for about 30
minutes untill the beans are soft. Put down the fire; then take a handful of
borlottis and the vegetables and put them in the vegetable mill. The result
will be a sort of cream that you will add to the soup with a soup cube.
Lit again the fire and make the water boil again. When it boils you can put
pasta (broken spaghetti or "cannolicchi"). other 6-7 minutes and you can eat
a very very good italian soup of borlotti.
Instead, to make Borlotti salad you can cook the fresh Borlottis like I
said, without putting in it tomato, celery and potatoes. When ready you can
dress the Borlottis with fresh little onions, fresh celery sliced, black
pepper, good olive oil, salt, and a little vinegar.

Cheers from
Pandora

For starters, are the pods still green or are they starting to go
yellow. The green ones can be eaten pod and all if they are still
tender. Saute them in a little garlic and olive oil. I f they are
mature you prepare them like a dry bean but they cook alittle quicker.
They are similar to what we (USA) call cranberry beans and rosecoco and
romano in Italy. I grew up on these beans and I include a recipe that
I have alreadey posted but why make you look for it? So, here it is-


This recipe is from my father's family from the island of Brac, one of
the many islands along the Dalmatian coast of Croatia. This recipe
relies on using highly flavored beans such as the cranberry. Borlotti
beans are a good substitute.

Pasta i Faz~ul

1lb. cranberry beans- You may soak them overnight if they are older

beans. If they are fresh picked they will cook in about 1/2 to 1 hour.
Older beans can take up to 4+ hours.

water to more than cover the beans

3 oz. cold pressed olive oil. (Virginity is not important here- flavor
is)

1 1/2 to 2 cups finely chopped onions.

2 to 3 cloves crushed garlic

3 oz. red wine vinegar (In CA, you can get brands like Solano and Dino
Barengo, which will give the right flavor. Balsamic will be so-so.)

12 oz. dry pasta (Mostaciolli is traditional)

Salt & pepper Be generous with the pepper

Grated Pecorino or Parmesan cheese. (They used goat cheese on the
island)

Simmer the beans until about done. Add water as needed. Some people
like it soupy, some like it at a stewy consistency. Add accordingly.
Heat the olive oil in a skillet and add the onions. Cook until they
are
soft and translucent. Add the garlic and cook until it is done but not
brown. Add the vinegar and stir. The pan should be hot enough so that
it sizzles a bit. Pour into the beans and add the pasta. Cook until
done. Serve in bowls and sprinkle with cheese. Accompany with crusty
bread, Zinfandel wine and a simple salad. If you have day old bread,
you
can tear it into pieces and put them in the bowl before pouring.
This should feed about 6.

D.M.

Thank you Pandora and please post again with more recipes. And don't
let the sometimes rude responses put you off. We all appreciate good
food messages.

D.M.

Thanks very much, Pandora, for your suggestions -- and I hope we will
hear more Italian recipes from you from time to time!

Also, thanks to "Dutch"(?) (D. Martinich) for your suggestion of
borlotti beans and pasta. See:
>Message-ID: .com>

In article >,
"Pandora" > wrote:
>"Phred" wrote:
>
>> I found some fresh borlotti beans in a local fruit and vegie joint
>> today, so I bought some -- but now I'm not too sure what's the best
>> thing to do with them! (Apart from de-podding them like peas, which
>> is as far as I've got so far -- a neat cup full of the "peas".)
>
>Hello, my name is Pandora, I'm new in this NG and I say "Ciao" to all the
>members of this group.
>Sorry if my English is not perfect, so I will not post much, sorry! But I
>will lurk!
>I'm an italian woman and I live in Italia (I come from Rome, but I live near
>Turin). I often cook fresh Borlotti in soup or in salad.
>You must put the Borlottis in a Kettle with cold water , one carrot, one
>tomato, one potato, one onion and a "leg" of celery. Then boil for about 30
>minutes untill the beans are soft. Put down the fire; then take a handful of
>borlottis and the vegetables and put them in the vegetable mill. The result
>will be a sort of cream that you will add to the soup with a soup cube.
>Lit again the fire and make the water boil again. When it boils you can put
>pasta (broken spaghetti or "cannolicchi"). other 6-7 minutes and you can eat
>a very very good italian soup of borlotti.
>
>Instead, to make Borlotti salad you can cook the fresh Borlottis like I
>said, without putting in it tomato, celery and potatoes. When ready you can
>dress the Borlottis with fresh little onions, fresh celery sliced, black
>pepper, good olive oil, salt, and a little vinegar.


Cheers, Phred.

--
LID

Pandora > wrote:

> "Phred" wrote:
>
> > I found some fresh borlotti beans
>
> Hello, my name is Pandora,

Salve Pandora, hi Phred,

If you like tripes, there is a very common dish in Tuscany :


Source: -- (Servings: 4)

800 gr. tripes
300 gr. Borlotti beans
1 onion cut in fine strips
Olive oil
500 gr. Tomatoes
100 ml White wine

Cut the tripes into stripes

Heat some olive oil in a stew-pan, sauté onion strips, add the tripes
and sauté a few minujtes more, add the borlotti beans, tomatoes cut in
four pieces, salt, pepper and white wine.

Let simmer slowly 2 hours.

Enjoy :-9

Recette partagée le 15 juin 2005 par Ruggero Ruggeri sur fr.rec.cuisine

--
François
Le travail, c'est la santé ...
Mais à quoi sert alors la médecine du travail ? (Pierre Dac)

On Sat, 02 Jul 2005 19:12:25 GMT, Pandora wrote:

> Hello, my name is Pandora, I'm new in this NG and I say "Ciao" to all the
> members of this group.
> Sorry if my English is not perfect, so I will not post much, sorry! But I
> will lurk!
> I'm an italian woman and I live in Italia (I come from Rome, but I live near
> Turin). I often cook fresh Borlotti in soap or in salad.

<snip>

Pandora, please continue to read and post recipes! Thank you for your
contribution.

Pandora > typed:
.. I often cook fresh Borlotti in soap or in salad.

You would be the perfect person to tell me. How much fresh Borlotti does
one buy to make the same quantity as, say, 1/4 kg dry beans?

Whenever I see the fresh in the shops, that's what stops me. I feel you'd
need an awful lot, but no idea how much?
--
Cheers,

Judy -- some quotes perceptive, some pedestrian, none mine :-)

C> Command not understood...Now erasing Hard Drive...

"D.A.Martinich" < wrote;:

> Thank you Pandora and please post again with more recipes. And don't
> let the sometimes rude responses put you off. We all appreciate good
> food messages.

Also in the italian NG !
BTW, many thanks for the response (I was starting to think bad).
I' ve many italian recipes and I wil post them. If you have any doubts about
italian recipes, you can ask me every time you want!
I like very much pasta. And you?
Time here is 9 AM
Bye
Pandora.

"Phred" < wrote:
> Thanks very much, Pandora, for your suggestions -- and I hope we will
> hear more Italian recipes from you from time to time!

It will be a pleasure for me! Thank you for the reponse.
Cheers
Pandora

""François Leloup"" wrote:
> Salve Pandora, hi Phred,

Bonjour François!
>
> If you like tripes, there is a very common dish in Tuscany :

yes! It is a regional dish. But I must say an important thing: you must keep
the tripes in water and change the water 2 or 3 times before boil them.
This because the tripes have a very strong taste! And because the fresh
Borlottis are ready after 20 - 30 minutes, while the tripes need more time.
Ciao
Pandora


>
>
> Source: -- (Servings: 4)
>
> 800 gr. tripes
> 300 gr. Borlotti beans
> 1 onion cut in fine strips
> Olive oil
> 500 gr. Tomatoes
> 100 ml White wine
>
> Cut the tripes into stripes
>
> Heat some olive oil in a stew-pan, sauté onion strips, add the tripes
> and sauté a few minujtes more, add the borlotti beans, tomatoes cut in
> four pieces, salt, pepper and white wine.
>
> Let simmer slowly 2 hours.
>
> Enjoy :-9
>
> Recette partagée le 15 juin 2005 par Ruggero Ruggeri sur fr.rec.cuisine
>
> --
> François
> Le travail, c'est la santé ...
> Mais à quoi sert alors la médecine du travail ? (Pierre Dac)

"sf" wrote:
Pandora Wrote :
>> Hello, my name is Pandora, I'm new in this NG and I say "Ciao" to all
>> the
>> members of this group.
>> Sorry if my English is not perfect, so I will not post much, sorry! But
>> I
>> will lurk!
>> I'm an italian woman and I live in Italia (I come from Rome, but I live
>> near
>> Turin). I often cook fresh Borlotti in soap or in salad.
>
> <snip>
>
> Pandora, please continue to read and post recipes! Thank you for your
> contribution.

Thank you! I will post some recipes: I hope that you can find the italian
ingredients )
For exemple: have you " Pecorino" cheese (a sort of seasoned and salted
cheese of sheep)?
Cheers
Pandora

"Pandora" > wrote in message
...
>
> "sf" wrote:
> Pandora Wrote :
>>> Hello, my name is Pandora, I'm new in this NG and I say "Ciao" to
>>> all the
>>> members of this group.
>>> Sorry if my English is not perfect, so I will not post much, sorry!
>>> But I
>>> will lurk!
>>> I'm an italian woman and I live in Italia (I come from Rome, but I
>>> live near
>>> Turin). I often cook fresh Borlotti in soap or in salad.
>>
>> <snip>
>>
>> Pandora, please continue to read and post recipes! Thank you for
>> your
>> contribution.
>
> Thank you! I will post some recipes: I hope that you can find the
> italian ingredients )
> For exemple: have you " Pecorino" cheese (a sort of seasoned and
> salted cheese of sheep)?

Yes we have it in Scotland Pandora)

Ophelia

"Judy Bednar"
> You would be the perfect person to tell me. How much fresh Borlotti does
> one buy to make the same quantity as, say, 1/4 kg dry beans?
Without external pod (I mean only the beans) twice. With external pod about
trice or four times.
Cheers
Pandora

"Ophelia" wrote:
Pandora wrote:
>> Thank you! I will post some recipes: I hope that you can find the italian
>> ingredients )
>> For exemple: have you " Pecorino" cheese (a sort of seasoned and salted
>> cheese of sheep)?
>
> Yes we have it in Scotland Pandora)

Ohhhh! You live in Scotland. I like it.
But now it will be very difficult to know where the others come from (for
the ingredients...) ))

Cheers
Pandora

On Sun, 03 Jul 2005 08:19:34 GMT, Pandora wrote:
>
> "sf" wrote:
> Pandora Wrote :
> >> Turin). I often cook fresh Borlotti in soap or in salad.
> >
> > <snip>
> >
> > Pandora, please continue to read and post recipes! Thank you for your
> > contribution.
>
> Thank you! I will post some recipes: I hope that you can find the italian
> ingredients )

We have at least one regular other poster who lives in Italy, so you
won't be alone and many contributers are very familar with Italian
ingredients... much more than I am.

> For exemple: have you " Pecorino" cheese (a sort of seasoned and salted
> cheese of sheep)?

Yes we do, I just call it Romano.

In the case of something like borlotti, we'll need to figure out what
it's called over here. Sometimes, we might have to ask for a
description - but I was able to figure out that borlotti is also
called cranberry bean in less than 2 minutes, thanks to
(www.google.com) so, the only thing that will be a problem with most
of us is metric measurements. That's why your anecdotal recipe was a
wonderful contribution.

"sf" wrote:
>> > Pandora, please continue to read and post recipes! Thank you for your
>> > contribution.

Thank you, My dear!

> We have at least one regular other poster who lives in Italy, so you
> won't be alone and many contributers are very familar with Italian
> ingredients... much more than I am.

Who is him?
>
>> For exemple: have you " Pecorino" cheese (a sort of seasoned and salted
>> cheese of sheep)?
>
> Yes we do, I just call it Romano.

Good!!! can you post a photo of your "Romano"?

>
> In the case of something like borlotti, we'll need to figure out what
> it's called over here. Sometimes, we might have to ask for a
> description - but I was able to figure out that borlotti is also
> called cranberry bean in less than 2 minutes, thanks to
> (www.google.com) so, the only thing that will be a problem with most
> of us is metric measurements. That's why your anecdotal recipe was a
> wonderful contribution.

Thank you!
And Have a good lunch )))))
from
Pandora
(Here in nothern Italy 26° C, at 21.50PM).

On Sun, 03 Jul 2005 19:46:55 GMT, Pandora wrote:

> >> For exemple: have you " Pecorino" cheese (a sort of seasoned and salted
> >> cheese of sheep)?
> >
> > Yes we do, I just call it Romano.
>
> Good!!! can you post a photo of your "Romano"?

http://www.pecorinoromano.net/inglese/home.htm
http://www.agferrari.com/index.php/item/item/1202
http://www.annamariavolpi.com/cacio_e_pepe.html

"sf" wrote:
Pandora wrote:
>
>> >> For exemple: have you " Pecorino" cheese (a sort of seasoned and
>> salted
>> >> cheese of sheep)?
>> >
>> > Yes we do, I just call it Romano.
>>
>> Good!!! can you post a photo of your "Romano"?
>
> http://www.pecorinoromano.net/inglese/home.htm
> http://www.agferrari.com/index.php/item/item/1202
> http://www.annamariavolpi.com/cacio_e_pepe.html

Ok! Some people exchange some pecorino or parmesan for other products.
Ok my dear ! Thank you !
Pandora

"Pandora" > wrote in message
...
>
> "sf" wrote:
> Pandora wrote:
>>
>>> >> For exemple: have you " Pecorino" cheese (a sort of seasoned and
>>> salted
>>> >> cheese of sheep)?
>>> >
>>> > Yes we do, I just call it Romano.
>>>
>>> Good!!! can you post a photo of your "Romano"?
>>
>> http://www.pecorinoromano.net/inglese/home.htm
>> http://www.agferrari.com/index.php/item/item/1202
>> http://www.annamariavolpi.com/cacio_e_pepe.html
>
> Ok! Some people exchange some pecorino or parmesan for other products.
> Ok my dear ! Thank you !
> Pandora

Thanks for your links. I learned something new:
"... and most Pecorino Romano made today.. is made in Sardinia."
"...northern Italians grate Parmigiano over their pasta, southern Italians
favor pecorino Romano."

I have stopped buying Pecorino Romano, as its taste is just not one I like,
but have found one that I like second to Parmesan Reggiano, grana padano
(not sheep).
Dee Dee

"Dee Randall" wrote:
>
> Thanks for your links. I learned something new:
> "... and most Pecorino Romano made today.. is made in Sardinia."

It is true!!!

> "...northern Italians grate Parmigiano over their pasta, southern Italians
> favor pecorino Romano."

Yes it is true!!!!
>
> I have stopped buying Pecorino Romano, as its taste is just not one I
> like, but have found one that I like second to Parmesan Reggiano, grana
> padano (not sheep).

yes, it is a little strong. but it is ok for something dishes like "Pasta
alla Carbonara". I like it very much and I say that it is the meal of the
angels!!!!!
Cheers
Pandora

Pandora wrote:
>> "Dee Randall" wrote:
>>>
>>> Thanks for your links. I learned something new:
>>> "... and most Pecorino Romano made today.. is made in Sardinia."
>>
>>
>> yes, it is a little strong. but it is ok for something dishes like
>> "Pasta alla Carbonara". I like it very much and I say that it is the
>> meal of the angels!!!!!

Your recipe for this please?

Debbie

On Sun, 3 Jul 2005 17:46:37 -0400, Dee Randall wrote:

> I have stopped buying Pecorino Romano, as its taste is just not one I like,

Holding up crossed fingers to ward off the evil... oh, my goodness!!!!
Romano is my absolute FAVORITE and I love the assertive flavor.
When I do a 3 cheese blend, it's Pecorino Romano, Parmigiano Reggiano
and Asiago... but I just say romano, parmesan and asiago.parmesan

"sf" > wrote in message
...
> On Sun, 3 Jul 2005 17:46:37 -0400, Dee Randall wrote:
>
>> I have stopped buying Pecorino Romano, as its taste is just not one I
>> like,
>
> Holding up crossed fingers to ward off the evil... oh, my goodness!!!!
> Romano is my absolute FAVORITE and I love the assertive flavor.
> When I do a 3 cheese blend, it's Pecorino Romano, Parmigiano Reggiano
> and Asiago... but I just say romano, parmesan and asiago.parmesan

Yes, I had been using it with/as a combination. After using it for a few
years and trying to accommodate it to my palate, I finally gave up as I
could always taste it even when it was blended. No accounting for taste.

Pandora's comment about using it with carbonara, I'm thinking, can't you use
any cheese, or does that particular dish call for Pecorino?
Dee Dee

"Debbie" wrote:
Pandora wrote:
>>> yes, it is a little strong. but it is ok for something dishes like
>>> "Pasta alla Carbonara". I like it very much and I say that it is the
>>> meal of the angels!!!!!
>
> Your recipe for this please?

Pasta alla Carbonara:
For 2 persons:
250 gr. of "Bucatini" (a sort of spaghetti with a hole inside) or spaghetti
or short pasta like rigatoni. (we prefer "Bucatini")
2 whole eggs
3 slice of bacon ( thick about 5 millimetres) that you cut in strip large 1
centimetre
4-5 tablespoons of olive oil
20 gr. of Parmigiano Reggiano
20 gr. of Pecorino Romano.

While the water is on the fire, mix the eggs with parmigiano and pecorino
till you make a sort of cream.
Then , in a little frying pan put the strip of bacon and fry them till they
become brown and a little crispy.
When the water boil put bucatini vertically (without broke them) and with
the aid of a long fork push them under the water.
Before they are ready (2- 3 minutes before), strain the pasta.
Put it again in the hot pot, and on the fire at minimum, and mix very
quickly the eggs cream for half a minute. If necessary keep out the pot from
the fire (other way the eggs come too strong and it is no good). At the
end(out of fire) put over the bucatini the strip of bacon with oil very hot
and mix.
Then serve quickly in dishes because the carbonara is good when is hot.
I hope you understand my bad english.
Ciao
Pandora

"Pandora" wrote:
I forgot to say that when you fry the bacon in the oil you can put if you
want a little peace of hot chili pepper.
Cheers
Pandora

Pandora wrote:
>> "Debbie" wrote:
>> Pandora wrote:
>>>>> yes, it is a little strong. but it is ok for something dishes like
>>>>> "Pasta alla Carbonara". I like it very much and I say that it is
>>>>> the meal of the angels!!!!!
>>>
>>> Your recipe for this please?
>>
>> Pasta alla Carbonara:
>> For 2 persons:


Thanks Pandora for the prompt reply. It must be getting late in Italy. I
wasn't expecting a reply until maybe tomorrow (I'm in eastern Ontario
Canada) at the earliest. I will be giving this a go this week.

Debbie

On Sun, 03 Jul 2005 23:33:28 GMT, Pandora wrote:

> 250 gr. of "Bucatini" (a sort of spaghetti with a hole inside) or spaghetti
> or short pasta like rigatoni. (we prefer "Bucatini")

FINALLY!! A recipe using bucatini!

Now, how do you get it to your mouth and please be specific. Are you
a slurper, a twirler or a cutter? See the thread titled "How Do You
Eat Spaghetti?" to understand why I'm asking. Everyone here is
awaiting your answer with "bated breath"... LOL

For those ready to ridicule my spelling... read this:
http://www.worldwidewords.org/qa/qa-bai1.htm

On Sun, 3 Jul 2005 19:13:18 -0400, Dee Randall wrote:

> Pandora's comment about using it with carbonara, I'm thinking, can't you use
> any cheese, or does that particular dish call for Pecorino?

Use what you like, Dee.

"Debbie" wrote:
> Thanks Pandora for the prompt reply. It must be getting late in Italy. I
> wasn't expecting a reply until maybe tomorrow (I'm in eastern Ontario
> Canada) at the earliest. I will be giving this a go this week.

Thank you. Then tell me.
I love Canada!
Pandora.

"sf" > ha scritto nel messaggio
news
> On Sun, 03 Jul 2005 23:33:28 GMT, Pandora wrote:
>
>> 250 gr. of "Bucatini" (a sort of spaghetti with a hole inside) or
>> spaghetti
>> or short pasta like rigatoni. (we prefer "Bucatini")
>
> FINALLY!! A recipe using bucatini!

I love them)))
>
> Now, how do you get it to your mouth and please be specific. Are you
> a slurper, a twirler or a cutter? See the thread titled "How Do You
> Eat Spaghetti?" to understand why I'm asking. Everyone here is
> awaiting your answer with "bated breath"... LOL

SUPER LOL and ROTFL.
About between a slurper and a twirler (if we are speaking of normal
spaghetti or bucatini 26 centimetre long).
1) Very few of italian people eat spaghetti with the spoon and I DON'T USE
THE SPOON.
2) You must put your fork perpendicular over the spaghetti or bucatini till
you can ear the sound of the dish.
When you have touched the dish you begin to turn (about two times) the fork
(from right to left). You must think that the dish is like a spoon.
3) When the spaghetto or bucatino is rolled on the fork , you put the fork
in your mouth and eat the rolled spaghetti all in a time.
4) When you get out the fork from the mouth, can happen that some spaghetti
are still on the fork. So, you slurp, and eat!!!
Ciao
Pandora.

"Dee Randall" wrote:
> Pandora's comment about using it with carbonara, I'm thinking, can't you
> use any cheese, or does that particular dish call for Pecorino?

That particular dish (as you say) call for half Pecorino and half Parmigiano
Reggiano.

Cheers
Pandora

Pandora > wrote:

> Hello, my name is Pandora, I'm new in this NG and I say "Ciao" to all the
> members of this group.
> Sorry if my English is not perfect, so I will not post much, sorry! But I
> will lurk!
> I'm an italian woman and I live in Italia (I come from Rome, but I live near
> Turin). I often cook fresh Borlotti in soap or in salad.
> You must put the Borlottis in a Kettle with cold water , one carrot, one
> tomato, one potato, one onion and a "leg" of celery. Then boil for about 30
> minutes untill the beans are soft. Put down the fire; then take a handful of
> borlottis and the vegetables and put them in the vegetable mill. The result
> will be a sort of cream that you will add to the soup with a soup cube.
> Lit again the fire and make the water boil again. When it boils you can put
> pasta (broken spaghetti or "cannolicchi"). other 6-7 minutes and you can eat
> a very very good italian soup of borlotti.

Oh, that sounds marvelous. Thanks!

(The salad, too. Yum.)

And your English is perfectly understandable. You should post more
often if you're up for it. :-)

serene

Pandora > wrote:

> Thank you! I will post some recipes: I hope that you can find the italian
> ingredients )
> For exemple: have you " Pecorino" cheese (a sort of seasoned and salted
> cheese of sheep)?

We have it here. And parmagiano reggiano, too. Lovely, both of them.

serene

"serene" < wrote:
>
>> Thank you! I will post some recipes: I hope that you can find the italian
>> ingredients )
>> For exemple: have you " Pecorino" cheese (a sort of seasoned and salted
>> cheese of sheep)?
>
> We have it here. And parmagiano reggiano, too. Lovely, both of them.

Wonderful.))

Pandora

"serene" < wrote:
>
>> Hello, my name is Pandora, I'm new in this NG and I say "Ciao" to all
>> the
>> members of this group.
>> Sorry if my English is not perfect, so I will not post much, sorry! But I
>> will lurk!
>> I'm an italian woman and I live in Italia (I come from Rome, but I live
>> near
>> Turin). I often cook fresh Borlotti in soap or in salad.
>> You must put the Borlottis in a Kettle with cold water , one carrot, one
>> tomato, one potato, one onion and a "leg" of celery. Then boil for about
>> 30
>> minutes untill the beans are soft. Put down the fire; then take a handful
>> of
>> borlottis and the vegetables and put them in the vegetable mill. The
>> result
>> will be a sort of cream that you will add to the soup with a soup cube.
>> Lit again the fire and make the water boil again. When it boils you can
>> put
>> pasta (broken spaghetti or "cannolicchi"). other 6-7 minutes and you can
>> eat
>> a very very good italian soup of borlotti.
>
> Oh, that sounds marvelous. Thanks!
>
> (The salad, too. Yum.)

Good )))))
>
> And your English is perfectly understandable. You should post more
> often if you're up for it. :-)
Yes. I Am here for my english but also because I love cooking!!!!
Kisses and thank you

Pandora

In article >, "Pandora"
> wrote:
>""François Leloup"" wrote:
>> Salve Pandora, hi Phred,
>Bonjour François!

G'day mates,

Thanks very much for this recipe -- and for the "fine tuning". :-)

>> If you like tripes, there is a very common dish in Tuscany :
>
>yes! It is a regional dish. But I must say an important thing: you must keep
>the tripes in water and change the water 2 or 3 times before boil them.
>This because the tripes have a very strong taste! And because the fresh
>Borlottis are ready after 20 - 30 minutes, while the tripes need more time.
>>
>> Source: -- (Servings: 4)
>>
>> 800 gr. tripes
>> 300 gr. Borlotti beans
>> 1 onion cut in fine strips
>> Olive oil
>> 500 gr. Tomatoes
>> 100 ml White wine
>>
>> Cut the tripes into stripes
>>
>> Heat some olive oil in a stew-pan, sauté onion strips, add the tripes
>> and sauté a few minujtes more, add the borlotti beans, tomatoes cut in
>> four pieces, salt, pepper and white wine.
>>
>> Let simmer slowly 2 hours.
>>
>> Enjoy :-9
>>
>> Recette partagée le 15 juin 2005 par Ruggero Ruggeri sur fr.rec.cuisine

Cheers, Phred.

--
LID

On Mon, 04 Jul 2005 06:11:27 GMT, Pandora wrote:

> I Am here for my english but also because I love cooking!!!!
> Kisses and thank you

Pandora (a name that makes me nervous), if you're here to practice
English.... I hope you decide to practice it a LOT because your
recipes and accompanying photos are terrific contributions to rfc.

"sf" wrote:
>
>> I Am here for my english but also because I love cooking!!!!
>> Kisses and thank you
>
> Pandora (a name that makes me nervous), if you're here to practice
> English.... I hope you decide to practice it a LOT because your
> recipes and accompanying photos are terrific contributions to rfc.

Do you mean that is a positive thing? Or have I to understand your
"terrific" like a negative thing?
Cheers
Pandora.
(This is the name of my preferite cat, I Am sorry if it makes you nervous)
))