Middle Eastern spiced Trasimeno Fagiolini (little beans)
INGREDIENTS:
DIRECTIONS:
1. Soak the Fagiolina del Trasimeno in cold water for one hour.
2. Heat 2 tablespoons of L’arte dell’Olivo Extra Virgin Olive Oil in a large saucepan.
3. Heat iron skillet (or normal saucepan) with a tablespoon of olive oil.
4. Once the skillet is quite hot, toss brussel sprouts in and cook at a decently high heat so they are browning and continue to stir them around so they are browning all over. Add onions in as well.
5. If needed, and brussel sprouts are still firm after browning them for a good 15 minutes or so, add a bit of water or chicken broth to help soften them up. Then continue to cook until there is no more liquid. Keep at a high heat.
6. Add 1 - 2 tablespoons of the L'arte Lemon White Balsamic to sprouts, tossing them so that they all are covered and allow them to soak up the balsamic and caramelize. Once the the brussel sprouts have absorbed all the balsamic and are starting to brown again, they are ready.
Enjoy!
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 package Fagiolina del Trasimeno
- 4 tablespoons L’arte dell’Olivo Extra Virgin Olive Oil
- 2 teaspoons ground cumin
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 2 cups broth (give or take)
- salt and pepper
- 2 large onions, sliced
- 2 tablespoons L'arte Lemon White Balsamic
DIRECTIONS:
1. Soak the Fagiolina del Trasimeno in cold water for one hour.
2. Heat 2 tablespoons of L’arte dell’Olivo Extra Virgin Olive Oil in a large saucepan.
3. Heat iron skillet (or normal saucepan) with a tablespoon of olive oil.
4. Once the skillet is quite hot, toss brussel sprouts in and cook at a decently high heat so they are browning and continue to stir them around so they are browning all over. Add onions in as well.
5. If needed, and brussel sprouts are still firm after browning them for a good 15 minutes or so, add a bit of water or chicken broth to help soften them up. Then continue to cook until there is no more liquid. Keep at a high heat.
6. Add 1 - 2 tablespoons of the L'arte Lemon White Balsamic to sprouts, tossing them so that they all are covered and allow them to soak up the balsamic and caramelize. Once the the brussel sprouts have absorbed all the balsamic and are starting to brown again, they are ready.
Enjoy!
Keith & Tania von Barkenhagen, [email protected], [email protected], Tel. U.S.: +1 949.480.9348, Tel. Italy: +39 366.264.5163, Find us on Facebook!