Here is a summer dish that is absolutely delicious and one that you will have to try!!
Recipe Ingredients
12 oz of yellow flat beans blanched
12 oz of green runner beans blanched
1 lb of small spring onions or shallots cut in half
1 cup of blanched fava beans
12 oz of morel mushrooms washed and dried
2 tbsp of chimichurri
Chicken truffle broth
1 1/2 cups of chicken stock hot
1 small black truffle
3 tbsp of butter
salt to taste
2 cups of beef stock
1 cup of chicken truffle broth
2 tbsp of butter
2 tbsp of olive oil
Tarragon oil
1 cup of fresh tarragon leaves
1 cups of oil
salt to taste
chives to garnish
How to make chicken truffle broth
Place hot chicken stock into a vitamix with black truffle. Turn on low and then work your way up to high, puree on high for 15 seconds, then turn down to medium low. Add the butter while it is still running and allow to puree for another 30 seconds. Season with salt and set aside and keep warm.
How to make Tarragon oil,
Place the Tarragon in boiling salted water for 15 seconds and then shock in an ice bath. Squeeze dry the tarragon and place in a vitamix with the oil. Puree for 30 seconds and season with salt.. Then strain through a chinois ( if you want no sediment in the oil at all use a cheesecloth as well) and let it drip through, don’t push the pulp through the chinois or you will get a lot of the pulp, place in a squeeze bottle and set aside.
For the Beans,
Blanch fava beans in salted boiling water for 3-4 minutes then strain out and place in an ice bath to stop the cooking. Repeat the same process with the runner beans and yellow flat beans. Once cooled completely drain off all the water. For the fava beans peel the outside peel and discard. For the runner and yellow beans cut into 1/2 inch pieces.
For the Onions
Take a small saute pan with 2 tbsp of olive oil and and place the onions face down in the pan. Cook for 2 minutes, season with a pinch of salt and then place them in a 375 degree oven for 10-15 minutes depending on how big the onions are or until tender. Take out and set aside.
Meanwhile in a large saute pan add butter, morel mushrooms and a pinch of salt. Cook for 7 minutes and then add the beef stock. Cook for 7 more minutes then add the runner beans, yellow flat beans, fava beans and 2 tbsp chimichurri. Cook for 3 minutes, season with salt, pepper, and butter.
To Finish,
Place a few spoonfuls of the bean and mushroom mixture in the bottom of the bowl with a little bit of the juices from the pan. Then add a ladle of truffle broth around the vegetables. Top the vegetables with the roasted onions. Garnish with tarragon oil and chives. Serve and enjoy!
