recipe comes from Carmelita
Caruana. Carmelita is just passionate about
food, about the scents and flavours of food, about
the pleasures of cooking and of eating in convivial
company, about the use of the best possible ingredients
in order to maximise those pleasures.
believes everyone can learn to cook. She also
believes that to cook well you need first to be
greedy, and then you need a little patience and
a lot of passion!
started Cook Italy which organises cooking holidays
in Italy in 1999 and though relatively new to
the field, she is already having great success,
travelling internationally to give talks and to
run cooking classes. She appeared as guest chef
on BBC 2 's Saturday Kitchen last year, cooking
a Sicilian menu, and plans to be running occasional
evening cookery classes in London. Her cook book
is on the way!
g Green beans
Half a glass of good Olive Oil
1 medium onion
2/3 tbsp tomato passata (thick seedless tomato
pulp ) or 1 of tomato concentrate
1 tsp of fennel seeds
Salt and pepper
and tail the beans then rinse in hot water just
before throwing them into a pot of well salted
uncovered until almost tender but still with
a little bite, then drain.
the fennel seeds to a fine powder in a mortar
the onion into slim half moons and soften in
the olive oil with 1 tbsp. of water, using the
pan in which you will eventually cook the dish
the drained beans, the fennel seed powder and
salt and pepper to taste
add the tomato sauce, dissolved in a little
water if it is thick or if you are using concentrated
tomato paste, and stir through gently to coat
and cook in a moderate oven for about 20 minutes.
Serve quite hot.
have no time for crunchy "al dente" vegetables,
they like their cooked vegetables well softened
though not overcooked.
Tuscan way with green beans is to stew them
in a garlic flavoured tomato and olive oil sauce
- this comes from Pescia, in Northern Tuscany