The character of pilaki is in being eaten cold. As it cools the olive oil goes dull and the flavours pull back, so the amount of oil and sugar that seems too much while it is hot is in fact right. A night in the fridge makes pilaki noticeably better.
Ingredients
For the dish
For the top
Method
-
Soften the onion
Cook the onion and garlic in olive oil over a low heat for 8 minutes, without colouring them.
-
Add the tomato paste
Add the paste and the grated tomato and cook for 4 minutes.
-
Add the vegetables
Add the beans, potato and carrot and stir.
-
Cook
Add the hot water, sugar and salt. Cook covered over a low heat for 50 minutes.
-
Cool
Take off the heat and leave in the pan until it comes to room temperature.
-
Serve
Serve cold with parsley and a wedge of lemon.
Tips
- Do not serve it hot; pilaki is a cold dish and hot it tastes unfinished.
- The sugar does not sweeten, it balances the acidity of the tomato. A teaspoon is enough.
- If you use dried borlotti, soak them overnight and extend the cooking to 80 minutes.
Nutrition
215
kcal
10 g
Protein
10 g
Fat
25 g
Carbs
6 g
Sugar
8 g
Fibre
Values are per serving and approximate.