With just a handful of pantry items you can have a delicious gourmet dinner on the table in 15 minutes. This is sorta my most famous recipe that I make all of the time both for our family and for guests. What I love about it is that it's very versatile. The basic recipe is amazing on it's own and served with a side salad
but you can dress it up with whatever you have on hand like greens, smoked salmon, sunny side up egg, or some fennel sausage. At my house this is a last minute dinner at least once a month.
About Preserved Lemon
Preserved lemons are very easy to create, especially if you have a Sous Vide, and they are one of my absolute favorite ingredients to cook with. They add delicious layers of acid, salt and a bit of fermented funk to everything from salad dressings to pasta. All it takes is lemon, salt and time to create this delicious ingredient. I keep a jar of preserved lemons from Villa Jerada handy for when I my supply has run low or I'm looking for something more authentic.
This beloved Italian classic is a testament to the country's artful simplicity in the kitchen. As we delve into this cherished recipe, we'll honor the time-honored traditions of Italian cuisine by starting with dried cranberry beans, which infuse the dish with unparalleled depth of flavor and an exquisite, creamy texture.
In the Basque region of France they don't soak their signature Tolosa beans, they slowly braise them with just water, salt and olive oil. Time and heat to transform even the dense beans from dry to creamy masterpieces. This method works just as well for all heirloom beans! Read more about my bean braising experiments...