The perfect accompaniment to fresh fish and fennel …
The general consensus is that kitchen equipment on holidays can be … wanting, to say the least. Some rentals have nothing but a butter knife to cut an onion with, very few have a colander (which leads to creative ways of draining) and there’s almost never a mixing bowl. This recipe is simple – because it has to be – I’ve no idea where you might be making this! @kittycoles
Ingredients
Serves 2
• 2–3 large tomatoes, the best summer can give you
• 2 tbsp of extra virgin olive oil
• 1 tsp red wine vinegar or lemon juice
• 1 jar (or tin) of cannellini beans, drained
• Small handful of parsley, finely chopped
• Salt and pepper
Method
1. Grate the tomatoes into a bowl using the largest side of a box grater. Season generously with salt, then set aside for 15 minutes. Stir, then pour into a fine sieve set over the same bowl to catch the juices.
2. Let the liquid drain for a few minutes, then pour it off into a glass. Return the grated tomato pulp to the bowl, and mix in the olive oil, vinegar (or lemon), chopped parsley, and plenty of freshly ground black pepper.
3. Drain the beans and stir them through the tomato mixture.
4. Serve in generous spoonfuls on toasted sourdough with anchovies draped over the top, or on the side of some roasted or barbecued fish.