Sautéed broad beans with garlic, mozzarella and dried tomato

I bring you a recipe with broad beans from my day to day that I love. I love the rooms. I like them just sautéed with garlic; The day I want to treat myself I add mozzarella, which is terrifying when melted with the broad beans. But the way I enjoy them the most is taking just two more minutes and sautéing them with mozzarella, dried tomato in oil and pine nuts . What a rich combination!

The preparation of this recipe is really express : if you have the beans cooked, you only have to sauté the ingredients for a few minutes in the pan.

The intensity of the garlic and tomato is softened by the mozzarella, and the pine nuts give it a wonderful touch of crunch. Both for its flavor and color, I think it is an ideal recipe for the cold months, as well as providing a lot of energy to overcome those grayer seasons.

It is a recipe with adult flavors and really intense and aromatic. I hope you like the combination as much as I do.

WMF Profi Plus stainless steel frying pan

Ingredients

• 400 gr of broad beans (fresh or frozen)
• 1 L of water (to cook them)
• 3 garlic cloves
• a handful of pine nuts
• 1 ball of mozzarella
• 4 pieces of dried tomato in oil
• Olive oil
• Salt
• black pepper (optional)

Preparation

For the recipe, we first need to cook the beans. The subsequent process will take a few minutes.

To steam the beans in a pressure cooker:

Put the water in the WMF Perfect pressure cooker , put the beans in the steam basket and place it in the pot. Close and light the fire. Leave on maximum heat until it reaches the second pressure ring and lower the heat to minimum. Wait 3 minutes and turn off the heat. Let the pot depressurize itself, open and reserve the broad beans, steamed in a speed cooker.

To cook the broad beans in a conventional pot:

Put a saucepan or pot with water on the fire and wait for it to boil. Add a dessert spoonful of salt and add the broad beans. Wait about 20 minutes, until you notice that many of the beans are floating and wrinkled, and remove from the heat. Strain through a strainer and reserve.

Recipe preparation:

1. In a stainless steel frying pan (I have used the WMF Profi frying pan ), add a few tablespoons of oil and heat it over medium heat.
2. Laminate or chop the garlic very small (to your liking) and sauté it in the pan. We lowered the heat to a minimum.
3. When it starts to take on a golden hue, add the pine nuts and toast them a bit.
4. While the pine nuts are being made, chop the dried tomato loins. You will like the size of it, I like to find large pieces, but cut into small cubes it will mix with the beans in a more homogeneous way for each bite.
5. Sauté the tomato for a minute and add the cooked beans. Salt-pepper lightly.
6. Add the buffala mozzarella cut into large pieces, mix until you see that it starts to melt and remove from the heat.

Ready to serve!

Revol pressure cooker basket and porcelain casserole

Grades

• If you have roasted garlic, have a couple of segments on hand, as well as the oil from its conservation that will already be flavored with its aroma (you can see how to make them in this post ). Substitute some of the fresh garlic for the roasted garlic, and apply a tablespoon of the oil from the roasted garlic preserve to the pan. You will see what a great aroma the recipe takes!
• Remember that both garlic and dried tomato already have a very intense aroma. That is why it is practically not necessary to add salt or pepper to the mixture, but do it to your liking.
• Optionally, we can serve with toasted laminated hazelnuts as well.
• Personally I don't like very tender broad beans. When they are tender, I remove them from the cooking water. If you keep them for too long, they will be very tender and will lose a lot of their skin, making the recipe not very present. Cook the beans just right.

One of the reasons for making this recipe is to help you lose your fear of stainless steel pans . You can see that it hasn't stuck a bit! Stainless steel pans are extremely durable (they do not have non-stick coating), they do not require curing, they do not rust, they are light... And they are 100% healthy! Free of toxins, they are some of the most popular pans in the Nordic countries, where non-stick has never been as successful as it is here. The stainless steel pans are the most practical and an investment for your kitchen and your health. And although there is the possibility that some foods will stick, it is all a matter of getting used to them. It didn't cost me anything!