Make it all summer when tomatoes are blooming, or with those wonderful winter varieties, keeping them outside the fridge to maintain their sweet, delicate flavour. Not only does it look good sprinkled over dishes, glistening with the oil and lime, but it adds sparkling acidity to anything you ladle it on. This salsa, the classic pico de gallo, is fresh, citrussy and delicious, especially when made with great tomatoes. Sprinkle with the almonds and crumbled feta and avocado, if using, then munch with gusto. Pile the beans into the tortillas and top with the garlic and capers, spooning over heaped spoonfuls of the tomato salsa. Warm the tortillas in a pan, over a flame or in the microwave (page 245) and wrap in a dish towel to keep hot.Ĥ. Cook for a couple of minutes or so until the garlic is golden and empty onto the beans.ģ. Now pour in the olive oil and add the garlic and drained capers (watch for spitting if they are still a little wet). Season with sea salt and remove from the pan into a warm bowl. Sauté each batch for 4–5 minutes until they are looking a little blackened all over and starting to blister. Turn the heat up under the pan and add the beans in two batches. Put your largest frying pan (skillet) over a medium heat and when hot, toast the almonds, shaking the pan until they are mostly a lighter shade of caramel.
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