Spaghetti with haricots and olive tapenade; bruschetta with shell beans – 11 July 2011

What a terrific dinner!

D made one of his specialties tonight. This recipe is from Chez Panisse “Pasta, Pizza, and Calzone”. He found haricots at the Bowl in a cheapo bag the other day (ok, for haricots, “cheapo” is less than $3/lb). He used a mix of Gaeta and Nicoise olives (the recipe prefers Gaeta but we had only a few), garlic, cognac, anchovies, and olive oil, and pounded them in a mortar with pestle. He cooked the haricots for 3 minutes in the salted water that was being prepared for the pasta. He put them in a strainer that fits in the saucepan, so he could easily pull them out, and then added the pasta to the water. That’s it – toss the spaghtti with the beans and add the tapenade over the top.

The last of the cranberry beans that D cooked several days ago ended up as bruschetta. D toasted two half-slices of bread in the toaster oven. He mashed some beans with garlic, salt, and olive oil, and then added the whole beans at the end. He drizzled the toast with olive oil, and then topped it with the bean mixture. Great food!

D put the mortar and the bowl he made the bruschetta in on the table so we could sop up the ends of the sauces with bread!

D chose one of my favorite wines for dinner – Valreas – which has the virtue of costing only $6 at Trader Joe’s. All in all, a wonderful meal!

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