White beans salad

Check out the fantastic dish we have for you today. A white beans and tuna belly salad, gloriously complimented by a peppers cream and piparras (typical chilli peppers from the Basque province of Gipuzkoa). This luxurious dish is the fruit of the gourmet talents of our friend Virginia. We’re certain that it will delight the palates of everyone who tries it! Virginia’s talents are not only limited to this delicious salad; a glance at some of the recipes at Sweet & Sour shows us that she can turn her hand to anything. Do you fancy giving this dish a try? Hello? Is there anybody there? I can only assume that you’ve all run off to grab your best crockery.  I’m not in the least surprised!

Ingredients:

  • 250 g of fresh white beans, cooked on their own and then strained
  • 4 freshly-picked red peppers
  • 1 egg white at room temperature
  • 6 fresh chilli peppers
  • 1 tin of Ventresca de Bonito del Norte Serrats
  • Cider vinegar
  • Salt and freshly-ground pepper

Preparation:

  • Remove and discard the pods from the white beans; clean the beans and cook them on their own, accompanied by some diced vegetables if you choose.
  • While the white beans are cooking, roast the red peppers.  To do this, place them in a pre-heated baking tray in a fan-assisted oven at 200 °C, for 40 minutes.
  • When they are finished, remove them from the oven and cover them with a tea towel or kitchen roll until they are cold.  This will make them easier to peel
  • When they are cold, peel them and remove the seeds. Place the juices that are left behind in the baking tray to one side. Cut the roasted peppers into strips.
  • Place some oil and some peeled garlic cloves in a frying pan and set the temperature to medium-low.  When the oil is hot, add the sliced peppers and allow to glaze, moving the pan from side-to-side as though you were cooking a pil-pil sauce. Add some of the roasted juices. This will create a thick, smooth, sauce-like paste. Add salt and pepper and put to one side.

Now, it’s time to prepare the glazed peppers cream:

  • Beat the peppers, together with some spoonfuls of the glazed peppers paste, with a whisk. Add the cream and whisk again. Beat the egg white and add this to the mixture, whisking in a circular motion in order to lighten the texture.

Now, let’s prepare the vinaigrette:

  • Mix the salt, the freshly-ground pepper, the cider vinegar, and the rest of the juice from the glazed peppers in a bowl.  3 parts olive oil for two parts vinegar.  Emulsify and put to one side.

Finally, it’s time to serve up this culinary treat:

  • Mix 6 spoonfuls of strained white beans with a couple of spoonfuls of vinaigrette. It is recommended to soak all of them in the vinaigrette, but make sure not to break the beans.
  • Serve out a spoonful of glazed peppers cream on each plate; place a spoonful-and-a-half of cooked white beans dressed in vinaigrette on top; now, place various slices of tuna belly on top of the beans.
  • Cut a fresh chilli pepper and add it to the plate.
  • Drizzle a spoonful of vinaigrette over the top. Now, all that remains is to get stuck in and enjoy the Basque Country’s most traditional flavours.

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"Bonito del Norte"-White Tuna "Ventresca" Recipes, Canned Fish Recipes, , , , , 0 comentarios