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

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.

"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.

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

"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

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)

""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)

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 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.

"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

"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).

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

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...

"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

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

"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

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)
))

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.