FAGIOLINI E CIPOLLA AL POMODORO
Questa ricetta, derivata dalla tradizione contadina, è qui riportata come l’ho trovata in un vecchio taccuino, con le cipolle bianche che vengono fatte macerare (ma che si possono sostituire con 2 cipolle di Tropea, in questo caso senza macerazione) e come pomodori io uso i pomodori Piccadilly ma nella ricetta originaria non è specificato.
Ingredienti per 5-6 persone:
- 500 g. fagiolini verdi
- 3 cipolle bianche di media grandezza
- 300 g. pomodori
- qualche foglia di basilico
- sale, pepe
- olio d’oliva
Pelare le cipolle e tagliarle ad anelli, salarle un poco e metterle in uno scolapasta.
Intanto lavare i fagiolini, spuntarli e togliere il filo poi farli lessare in acqua bollente per circa mezz’ora, scolarli quando saranno cotti ma un poco al dente e tagliarli a pezzi, circa a metà e tenerli a parte.
Passare velocemente la cipolla sotto acqua corrente, strizzare bene e versarla in una padella abbastanza grande, aggiungere due bei giri di olio e metterla sul fuoco basso per farla cuocere molto lentamente finché sia quasi sfatta.
Lavare i pomodori, pelarli e tagliarli a pezzi grossi togliendo i semi; aggiungerli alla cipolla e unire i fagiolini lessi, qualche fogliolina spezzettata di basilico, un poco di sale e di pepe.
Chiudere col coperchio e lasciare cuocere per circa 10 minuti scuotendo la padella di tanto in tanto.
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Risultati della traduzione
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