ingredienti per i fagioli:
fagioli bianchi lessati e scolati
erbe aromatiche : basilico, prezzemolo, menta, dragoncello, erba cipollina o altra combinazione secondo il vostro gusto)
sale, pepe
olio
succo di limone
frullate le erbe e l'olio e mixate
versate l'olio aromatico in una ciotola con i fagioli, sale, pepe e succo di limone e mescolate bene
ingredienti per il pane in padella:
( per 2 )
100 gr farina
1 cucchiaio di olio
sale
foglie secche di fieno greco ( si trova nei negozi etnici con il nome fenugreek o methi)
acqua quanto basta
Impastate un impasto morbido ed elastico, dividete in due e stendete come una piadina . Cuocete sulla piastra .
Ingrediente pentru fasole :
- fasole alba boabe fiarta si scursa
- o legatura de plante aromatice dupa gustul vostru ( busuioc, patrunjel, menta, iarba ciorii, iceapa si/sau usturoi verde, tarhon, cimbru sau orice alta combinatie )
- sare, piper
- ulei
- zeama de lamaie
In robot punem ierburile aromatice impreuna cu uleiul si mixam, varsam intr-un castron si amestecam cu sarea, piperul si zeama de lamaie. Adaugam fasolea boabe fiarta, scursa si calda si amestecam totul.
Ingrediente pentru paine ( 2 bucati):
100 gr faina
1 lingura de ulei
sare
frunze de schinduf ( lat.Trigonella foenum-graecum )( in engl. fenugreek )
apa cat este nevoie
English recipe
Here’s one of my favorite quick, fresh, and surprisingly delicious meals: herbed white beans served with soft skillet flatbread. It’s the kind of recipe you can throw together without planning, using whatever herbs and pantry staples you already have at home.
For the beans, I like blending a handful of fresh herbs — basil, parsley, mint, tarragon, chives, or any mix you enjoy — with a generous splash of olive oil until it becomes a bright, fragrant green sauce. Pour it over cooked and drained white beans, add lemon juice, salt, and pepper, and toss everything well; it instantly smells like summer. To go with it, I make a quick flatbread by mixing flour, olive oil, salt, dried fenugreek leaves (optional but delicious), and enough water to form a soft, elastic dough. Divide it in two, roll each piece into a thin round, and cook on a hot skillet until golden spots appear on both sides. Serve the beans in a wide bowl with the warm flatbread on the side — a simple, satisfying meal perfect for lunch, a light dinner, or even a spontaneous picnic.
Ingredients for 2 flatbreads :
100 g all-purpose flour
1 tablespoon olive oil
Salt
Dried fenugreek leaves (methi)
Water, as needed