Some ingredients require very little to display their best in the kitchen. That’s certainly the case with the Polizzi Generosa Badda Bean, a Slow Food Presidium.
It’s mostly cultivated in the Madonie Natural Park in Sicily, where it’s sown in the first week of June, or even later at lower altitudes, in mid-July. The plants climb around four sticks planted in a square, locally called u’pagliaru.
The Badda is a flavorful bean, with herbaceous and even brackish notes, slightly astringent, with hints of chestnut and almond in the aftertaste. To cook, it should be left to soak overnight, then boiled for two hours or more. Finally, just a little olive oil and some wild fennel are condiment enough. That’s all it takes. A few ingredients for a dish of great quality and flavor.
How It’s Made is a new format for Terra Madre Salone del Gusto 2020. They are accessible for free on this site!
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