RABBIT BEANS

Appetizer // First Course // Second Course


Recipe of the Sicilian peasant tradition! 
FAVE A CUNIGGHIU – RABBIT BEANS.

What do broad beans have to do with rabbits? It seems that the term “cunigghiu”, or rabbit, derives from the fact that the beans, placed in the center of the table, were rigorously picked up by the guests, using their fingers, crushing the skin with their teeth and letting the inside of the bean come out. All this would be reminiscent of the way rabbits eat. In spring, in Sicilian homes, it is a real ritual to cook and eat “Rabbit beans”. In the past it was considered a poor dish, so much so as to name it “fave a cunigghu” to make people believe that they cook meat, therefore belonging to a higher social status. Today it is a real luxury to have inherited such a rich dish directly from the Sicilian peasant tradition.

INGREDIENTES FOR
4 PEOPLE

  • 2 kg of fresh broad beans (not too soft);
  • 2 fresh garlic;
  • mint;
  • salt;
  • Extra virgin olive oil.

 TIME: 60 min

 DIFFICULT: medium

 SEASON: spring

PREPARATION

  1. take the pod and make a small incision vertically, making sure to also cut the beans that are inside it;
  2. remove the pod, place the carved broad beans in a pot and add a little water and salt almost to cover them, bringing them to a boil;
  3. in the meantime, dedicate yourself to pesto. Take a mortar or a blender adding garlic, mint and extra virgin olive oil;
  4. once the beans are cooked and drained, add the pesto and cook for another five minutes.
ENJOY YOUR MEAL

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FOR THIS RECIPE

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