At seafood restaurant Angiolina in Pisciotta, south of Naples, I enjoyed a wonderful seafood and vegetable soup. Back home I made my own version. You can easily adapt it to what is available and seasonal, in terms of both seafood … Continue reading Seafood and Vegetable Soup (Zuppa Mediterranea)
At Angiolina, a bit South of Naples, I enjoyed fish fillet pan fried in batter with sage. I liked this somewhat unusual combination of fish and sage very much, and so decided to prepare something similar at home. According to … Continue reading Fish with Sage and Runner Beans (Filetto di Pesce alla Salvia)
One of the questions that I get asked often is whether I always cook complex dishes, and what I cook when I get home from work. This is a typical example of something I whipped up when I came home … Continue reading Pasta with Runner Beans (Penne ai Piattoni)
We all know it’s good to eat lots of vegetables and we love eating pasta, so I am always looking for pasta dishes that include a healthy dose of vegetables. Runner beans are easily available in the Netherlands, but I’ve … Continue reading Farfalle Pasta with Runner Beans and Prosciutto, ‘Carbonara’-Style
Pork tenderloin is amazing cooked sous-vide, it is the most tender and juicy pork tenderloin you have ever tasted. And it is so easy to do: simply season the pork tenderloin with salt and pepper, vacuum seal it, cook it … Continue reading Pork Tenderloin Sous-Vide with Sweet & Sour sauce
Teun came over to cook together for the first time again after my trip to Australia, and we created this appetizer together. This use of runner beans was inspired by snow peas that looked like seaweed at Vermeer. The combination of the raw tuna with the crispy runner beans and the spicy dressing works really well. Continue reading “Tuna Tartare with Runner Bean ‘Seaweed’”
Snijbonen are a very common type of green beans in the Netherlands that are available year-round. I have not come across them abroad, but some googling has turned up that they are called “runner beans” in English and “fagiolino al corallo” in Italian. They have a nice fresh green flavor that is different from haricots verts and in the Netherlands they are usually served as a side to meat, cut up into narrow strips diagonally, with a bit of nutmeg. Served like that I don’t care much for them, but I’ve found that I like almost every vegetable if prepared in a nice way. Therefore I created this very simple but tasty pasta dish that is by no means authentically Italian. Continue reading “Fusilli with Runner Beans (Fusilli ai Fagiolini al Corallo)”
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