‘Liquid electricity’: Meera Sodha’s vegan recipe for grated tomato and butter beans with olive pangrattato | Vegan food and drink
MThe favorite breakfast is the tomato slices on rye bread covered with sea salt. The best thing is not the body of tomatoes or bread, it is salted tomato water that goes on the back of my hand and threatens to meet the elbows. It is liquid electricity and one of my favorite flavors. It can make a great stock, or delicious martini, and perhaps even salty water for CEVICHE, but here it is finally thrown to update a dish of gently cooked tomatoes, beans and dill. Ideal for the cover of anything but the elbows in.
Grated beans and butter with olive Pangrato
Ideally, you will need a food processor or mixer for Pangrattato; If you do not have one, tear the bread in small pieces, then throw it with olives, spread on the cutting board and cut several times until you have great crumbs.
Preparatory 10 minutes
Cook 30 minutes
Serving 4
6-8 large Ripe (750 g)
Soft sea salt
85g fermented dough (Any 1 large slice), chopped, in addition to the additional service
30 g (About 8)
Olive oil in virgin
2 garlic clovesPeel and crushing
1 tablespoon of anico tea or milking hot pepper chips
2 400g bean cans butterDrain and rinse – I love Sirio
25g dillPapers chosen to get 18G, almost cut
Grow the tomatoes in a bowl and ignore leather. Add half a teaspoon of salt, mix it, then raise it to a sieve and put it on the empty bowl to capture the juice – do not ignore the juice.
Place the fermented dough and dig the olive in the food processor and pulse into the soft bread crumbs. Put two tablespoons of virgin olive oil in a skillet over medium heat, and when it is hot, add baking crumbs and olives and cook, stirring often, for 10 minutes, until it dries and cries.
Put three tablespoons of olive oil in a large skillet over medium heat, and when it is hot, add broken garlic and chips hot pepper, and cook with stirring for two minutes, until the fragrance and light brown becomes. A hint of drained beans, tomato pulp from the sieve and half a sparkle of salt, and raising the heat to height and cooking with stirring from time to 10 minutes.
A tip of tomato juice seized from the bowl and half of the dill, and stir the mixture. Raise everything on an amazing dish, spread the bread mixture on top and end with the remaining dill. Marine spray with more virgin olive oil and served with roasted fermented dough to hide the beans above.
