borlotti beans with langoustines and rocket

borlotti con mazzancolle e rucola

for 6

30 fresh langoustines

300 g Capri rocket, coarsely chopped

½ bottle dry white wine

6 fresh parsley stalks

10 black peppercorns

4 dried fennel sticks

Maldon salt and freshly ground black pepper

1 tablespoon chopped fresh flat-leaf parsley

1 fresh red chilli, seeded and finely chopped

juice of 1 lemon

extra virgin olive oil

2 tablespoons olive oil

2 garlic cloves, peeled and finely chopped

fresh borlotti beans

1.5 kg fresh borlotti beans in their pods

1 tomato

a handful of flat-leaf parsley leaves and stalks

½ head garlic

Maldon salt and freshly ground black pepper

To cook fresh borlotti beans, remove them from their pods, discarding any brown or mouldy ones. Place in a large saucepan, cover with water, and add the tomato, parsley and garlic. Bring to the boil, turn the heat down, and cook gently for about 45 minutes. Make sure the beans are covered with water at all times. Test to see if they are soft. Season with salt and pepper.

For the langoustines, place the wine, parsley stalks, peppercorns and fennel sticks in a large, thick-bottomed saucepan, fill to the top with water, add salt, and bring to the boil. Add the langoustines in batches, bring back to the boil, and cook for 1 minute only. Remove. The langoustines should feel firm – discard any soft ones. Put aside to cool. When cool, remove the shells. Toss the flesh with the chopped parsley and chilli, most of the lemon juice (save 1 tablespoon) and some extra virgin olive oil. Season with salt and pepper.

Heat the olive oil in a thick-bottomed saucepan, add the garlic, and cook until soft. Drain the beans and stir into the garlic. Toss the rocket with the remaining lemon juice and 3 tablespoons extra virgin olive oil. Stir into the beans, and serve with the langoustines on top.