I love the fresh broad beans found in the local supermarkets and even from time to time at our “pasar” in Ubud where they are called biji kara . This recipe is reminiscent of the flavors of Tuscany with rosemary, sage, parsley, and of course, garlic and olive oil. Since wine has become so expensive in Indonesia I have taken to making my own white cooking wine. That recipe, however, will have to wait for a future issue!
Tuscan Broad Beans Serves 3
Ingredients :
- 1/3 cup olive oil
- 2 shallots, finely chopped
- 4 cloves of garlic , crushed with the broad side of a knife
- 2 Tbl. fresh sage leaves, washed (you can substitute 2tsp of dried sage)
- 1 Tbl. fresh rosemary leaves, left whole (you can substitute 1 tsp. of dried rosemary)
- 1 tsp. salt
- pepper to taste
- 1/8 tsp. cayenne
- 1 Tbl. parsley, chopped
- 1 cup white wine (you can substitute vegetable stock)
- 3 cups fresh broad beans, half cooked (about 15 minutes) skins removed
- 1/2 cup water
- 30 gr. rucola or rocket leaves, washed and dried
Directions:
Heat the oil in a frying pan. When it is hot add the shallots and garlic and cook for about 10 minutes or until they are a little bit browned and have a nice aroma. Add the sage, rosemary, salt, pepper, cayenne, and parsley. Stir well. Next add the wine or vegetable stock, the skinned broad beans and the water. Cover the pan and cook for 30 minutes over a low flame. Stir occasionally adding a little water if they become dry. Cook until the beans are soft and surrounded by a delicious sauce.
Serve the beans warm or at room temperature on a bed of hand torn rucola (rocket) leaves.
Buon Appetito!
Indonesian Version:
Biji Kara Tuscano
Untuk 3 orang
Bahan-bahan :
- 1/3 cangkir minyak olive
- 2 biji bawang merah, dipotong halus
- 4 biji bawang putih, tanpa kulit, ditekan
- 2 Tbl. daun sage segar, cuci sampai bersih (bisa juga pakai daun sage yang kering, pakai 2 tsp kalau pakai yang kering)
- 1 Tbl. daun rosemary yang segar, jangan dipotong (kalau pakai yang kering, pakai 1 tsp)
- 1 tsp. garam
- merica, sucukupnya
- 1/8 tsp. bubuk cabe
- 1 Tbl. daun parsley segar, dipotong
- 1 cangkir anggur putih (white wine), atau stok (sup) sayur
- 3 cangkir biji kara, masak setengah matang dan buang kulitnya
- 1/2 cangkir air
- 30 gr. daun rucola, dicuci bersih dan keringkan
Cara Membuat :
Dalam wajan, panaskan minyak. Setelah panas masukkan bawang merah & bawang putih, masak sampai tercium bau harum/warna sedikit coklat (kira-kira 10 menit). Kemudian tambah sage, rosemary, garam, merica, bubuk cabe, dan daun parsely. Aduk sebentar. Tambahkan anggur, biji kara, dan air. Tutup wajan, masak selama 30 menit dengan api yang kecil. Sekali sekali aduk dan lihat, kalau kering tambahkan air sedikit. Masak sampai lemas.
Biarkan disamping sampai dingin. Bisa makan dalam keadaan hangat atau dingin (sama dengan suhu ruangan). Taruh rucola di atas piring dan tambah biji papa di atasnya.
All recipes are available on the Bali Advertiser website in both English and Indonesian versions. You can easily copy and paste and print. Paste as unformatted text.
