This is the simple and yummy menu I cooked for Easter.
1.CANNELLINI BEAN BRUSCHETTA
· 1 can of cannellini beans
· 5 fresh tomatoes
· 3 tbsp olive oil
· 1 garlic cloves
· sun dried tomatoes in oil, drained and finely chopped
· 2 tbsp finely chopped rosemary
· salt and ground pepper
· fresh basil leaves to garnish
· Italian-style bread
Put the tomatoes in boiling water for 1 minute, peel them and chop the flesh. Heat the oil in a frying pan, add the fresh and sun-dried tomatoes; crush the garlic clove into the pan and add the rosemary. Cook until the tomatoes are soft; add the cannellini beans to the mixture, season to taste and mix well. Grill the slices of bread and spoon the cannellini and tomato mixture on top of the toast. Drizzle with olive oil and garnish with basil.
· 3 tbsp olive oil
· 2 onions, chopped
· 4 carrots, sliced
· 4 garlic cloves, crushed
· 2 celery sticks, thinly sliced
· 4 large courgettes , sliced
· 400 gr. can chopped tomatoes
· 2 tbsp pesto
· 900 ml vegetable stock
· 400 gr. can cannellini or borlotti beans
· salt and ground black pepper
Heat the oil in a large pan, add the onions, carrots, garlic and celery and fry approx for 10 minutes. Add the courgettes and fry for a few more minutes.
Add the tomatoes, the pesto, stock and beans and bring to the boil. Reduce the heat, cover and simmer for at least 30 minutes, till the veggies are tender. Season with salt and pepper.
Grill a couple of slices of Italian-style bread per person, put it on the plate and spoon the vegetable soup on top of the bread. Drizzle with olive oil.
This second dish is typical from Tuscany where they use a specific kind of cauliflower that I have not found here in South Africa. Still this variation is light, healthy and delicious.
In the next post I will write about the trick to make the perfect lasagna and the recipe of my pearl barley salad…