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Borlotti bean and zucchini

Posted by: Adrian Richardson | 18 May, 2010 - 11:20 AM

Adrian Richardson, chef and restauranteur at La Luna in Rathdowne Street, Carlton, features on the Neil Mitchell Mornings Program every Tuesday.

Ingredients:

2 onions finely diced

6 cloves garlic

½ cup extra-virgin olive oil

1 bay leaf
1 teaspoon whole fennel seed
5 sprigs thyme
3 cups diced carrot, 1.5 cm dice
3 cups celery, 1.5 cm dice
1 cup fennel, finely sliced
5 cups zucchini, diced, 1.5 cm
5 cups borlotti beans, fresh, blanched (cook in court bullion til aldente)
1 cup white wine
3 cups chicken stock
2 cup tomato pasata
1 cup picked basil

Finish with drizzle of extra-virgin olive oil, parsley and basil

Add extra-virgin olive oil to pan, and heat over a medium heat with garlic

Add bay, fennel seed, thyme and onion and sweat, 3 to 5 min

Add carrot, celery and fennel, sweat 5 min

Add wine, bring to boil then add stock and pasata

Simmer 10 to 15 min

Add beans simmer till nearly cooked then add zucchini

Simmer for 3 to 5 min till all cooked

Season and finish with basil

To serve, heat, finish with basil, chiff, and evoo

Adrian's Beef Stroganoff

RECIPE: Adrian Richardson, chef and restauranteur at La Luna in Rathdowne Street, Carlton, features on the Neil Mitchell Mornings Program every Tuesday.