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Broccoletti with pulses (Serves 6) – Vegetables all’Italiana Page 24

April 7, 2019

Anna is a popular Italian writer and prides herself on all things Italian.  This recipe was from a trip to Puglia where her friend made this for lunch.  It has all the ingredients I love, and it’s my go to during the week when I focus meals on just vegetables and pulses.

 

Note – These are not my recipes, and have been taken directly from the authors cook books. 

 

Ingredients:

 

1 x 200g tin of chickpeas,

1 x 200g tin of cannellini beans,

100g x Puy or Champagne lentils (I used the champagne lentils for this recipe),

4 x tbsp of the cooking lentil liquid,

1 x Large red onion (chopped),

300g x Cherry tomatoes,

1 x Bay leaf,

1 x Garlic clove,

2 x tsp Chilli flakes,

150g x Frozen garden peas (defrosted),

500g x Broccoletti,

Olive oil,

Salt and pepper to taste.

 

Method:

 

  1. Add the lentils along with the bay leaf into a pan of water, bring to the boil and cook until tender.  If using Puy lentils, its generally 20 minutes, champagne lentils take 30 minutes and may need more water than the standard 250ml,

  2. Heat 4 tbsp of olive oil in a large frying pan and add the onions, tomatoes, garlic and chilli.  Cook over a lively heat for 10 minutes or so, breaking the tomatoes down with the back of a spoon,

  3. Add the chickpeas, cannellini, drained lentils ad peas and cook for a further 10 minutes, stirring frequently,

  4. Meanwhile, wash the broccoletti and cook them for 5 minutes in a saucepan of salted water,

  5. Drain and add to the pan with the pulses mixture,

  6. Add 3 to 4 of the lentil cooking liquid and then a few more tablespoons of oil,

  7. Mix well and add salt if needed to taste.

     

     

     

     

     

     

     

     

     

 

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