Recipe Borlotti, cabbage and lemon in brine salad – Italian Cuisine

  • 400 g fresh Lamon beans
  • 250 g cabbage heart of beef
  • 1 shallot
  • 1 lemon
  • 1/2 red apple
  • Rosemary
  • marjoram
  • Laurel
  • capers in oil
  • apple cider vinegar
  • extra virgin olive oil
  • salt
  • pepper in grains

For the recipe of the borlotti salad, cabbage and lemon in brine, cut the lemon into slices, then into small pieces. Collect it in a saucepan with 300 g of water and a good pinch of salt. Bring to a boil, cook for 7-8 minutes, turn off and let cool in the water.
Grainy the beans and boil them, starting from cold water, with 1 bay leaf, 1 sprig of rosemary, 1 of marjoram and the shallot cut in half. Cook them for 25-30 minutes from boiling.
Switch off, drain and let cool.
Slice thinly cabbage; cut the apple into half slices, without peeling.
Arrange the ingredients in the dish, cabbage with apple on one side, beans on the other; spread the lemon pieces and 1 teaspoon of capers in oil over the beans.
Prepare an emulsion with oil, apple cider vinegar, salt and pepper and marjoram leaves and spread it over the salad, completing with ground pepper.
To know: the leftover lemon, tightly closed in a jar, can be stored in the refrigerator for 5-6 days. You can use it to dress a ricotta pasta or to cook chicken or white fish fillets.

Recipe: Joëlle Néderlants, Texts: Laura Forti; Photo: Riccardo Lettieri, Styling: Beatrice Prada

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