The new cookbook Memmisj not only teaches you about Jewish cuisine, but above all shows you how delicious the dishes are. Author Jonah Freud, also owner of the Kookboekhandel, a well-known cookery bookshop in Amsterdam, allowed us to try recipes from all over the world and choose wines to go with them. - RECIPE AND RECIPE TEXT JONAH FREUD | PHOTOGRAPHY MITCHELL VAN VOORBERGEN | WINE TIPS MARJOLEIN SCHUMAN
South America Solterito
I love making bean salads. Actually, a bean salad is one of the few dishes from South American cuisine that I really make often.
What you need (4 people)
- 400 g (shelled) broad beans
- 140 g canned corn, rinsed and drained
- 1 red onion, finely chopped
- 1 pepper, seeds removed and diced
- 2 tomatoes, diced
- 70 g black olives, halved
- 1 red chilli, seeds removed and chopped finely
- 2 tbsp parsley, finely chopped
- 2 tbsp vinegar
- 3 tbsp olive oil
- salt and pepper
This is how you make it
Blanch the broad beans very briefly so they still have firmness. Mix the broad beans with the corn kernels, onion, peppers, tomatoes, olives, chilli and parsley. First pour the vinegar over the salad and mix well. Pour the oil on top. Season to taste with salt and pepper. Variation: The most common version of this salad also has queso fresco as an ingredient. Then add, for example, 150 grams of diced mayo cheese to the salad. To make it a meal salad, you could add quinoa, for example. Just add a little more vinegar and oil.
Note: The original version of this recipe contains lima beans. Fresh lima beans are hardly available in the Netherlands, but you can of course use them from a jar. Besides broad beans, flageolets are also delicious to use.
This recipe is from: MEMMISJ, THE JEWISH WORLD CUISINE ACCORDING TO JONAH FREUD | CARRERA CULINAIR | ISBN: 9789048861804 | € 35
You can read more recipes in WINELIFE Magazine 79 . Order individual issues here!
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