November 20, 2024
In
Autumn, Recipes, Rice, Grains & Pulses, Vegetables
Broccoletti with Pulses – Cecamariti
This recipe comes from the amazing Anna del Conte. Cecamariti means ‘it blinds the husbands’, which probably refers to the peperoncino but in actual fact, it isn’t too spicy – and the pulses need a bit of a lift!
As per Anna’s recipe, this works best with Castelluccio lentils, but you can also use Puy or regular green lentils.Serves 6 as a side
INGREDIENTS
200g Chickpeas, you can get them from a jar or if you wanted to you can use dried chickpeas, soak them over night and then cook them for around an hour.200g Cannellini beans, as above, you can take them from a jar or soak and cook dried beans100g Lentils, ideally Castelluccio1 Bay Leaf4 tbsp Extra Virgin Olive Oil – we use Crognale from Trappeto di Caprafico in Abruzzo, this wonderful oil is brilliant with both pulses and brassicas.1 medium red onion, chopped300g Cherry Tomatoes, halved or quartered as you prefer1 garlic clove, grated2-3 tsp Peperoncino flakes150g Fresh shelled peas (if in season, if not you can use frozen peas – extra fine is best)500g BroccolettiSeasoning to taste
METHOD
Drain and rinse the chickpeas and cannellini.Put the lentils in a saucepan and add 250ml water and the bayleaf. Bring to the boil and cook until tender – about 20 minutes. Then drain but retain a bit of the liquid.Heat the olive oil in a large frying pan and when hot, add the onion, tomatoes, garlic and chili. Cook over a lively heat for around 10 minutes, breaking the tomatoes with the back of the spoon. Add the chickpeas, the cannellini, drained lentils and the peas and cook gently for around 10 minutes, stirring frequently.Meanwhile, wash the broccoletti and cook in salted water for around 5 minutes. Drain and add to the pan with the pulses. Add 3-4 tbsp of the lentil cooking water as well as a final good swig of Extra Virgin Olive Oil. Mix well, check the seasoning is to your taste and serve.