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Engaging stories of love, joy, comfort and friendship with proven scrumptious, healthy recipes, we celebrate LOVE as the secret ingredient for wonderful food!

Sabatino Tartufi Truffle Zested Flatbeans

July 21, 2016 by Mary 4 Comments

Sabatino Tartufi Truffle Zest Seasoning.THIS Sabatino Tartufi Truffle Zest is one of Oprah’s favorite things!!! Yes!

I simply remember my favorite things and then I don’t feel sooooo baaad. Remember Julie Andrews in The Sound of Music? Of course you do.

Well I can assure you that if you like truffles, one of the most expensive foods in the world, you will LOVE this truffle zest in our MARY’s secret ingredients summer box. We were able to include three little packets, so you can try it out on a variety of dishes.

I love the truffle zest on scrambled eggs. Total delish!! And also great on a baked potato.

And lately I see a lot of truffle salt around, but this zest is so much better. It is much more potent and rich – it’s wonderful!!

I used it on these green flatbeans cooked in butter and water and I’m telling you, this is amazing!! It is simple to cook and quite frankly my favorite way to cook fresh beans. If you can’t find flat beans, just use regular fresh green or yellow beans. Finishing off this simple recipe with the Sabatino Tartufi Truffle Zest moves ordinary green beans into the spectacular, memorable area. And all you have to do is open up this little packet of goodness and sprinkle it on.

Of course you could also sprinkle this on a little buttered pasta or even buttered corn this time of year. Experiment and have yourself some tasty fun!!

Since I will be in Italy the week after next, I wonder if I’ll be eating some truffle garnished pasta…Sabatino Tartufi Truffle Zested Flatbeans - finished beans in a Simon Pearce bowl.
Green flat beans in a skillet with pats of butter on top.Flatbeans cooked in pan..SABATINO TARTUFI TRUFFLE ZESTED FLATBEANS – serves 3 – 4

3/4 lb. green flatbeans
3 – 4 Tbs. water
Butter
Salt
Pepper
1 packet of Sabatino Tartufi Truffle Zest

Trim the ends of the beans, removing any strings, and wash thoroughly.

Fill your skillet with about ¼” of water to cover the bottom and turn heat to high. Throw in beans and then top with pats of unsalted butter. SEE PHOTO.

Now let sit them a little to brown and then toss over the high heat. You want the beans to get a little brown and they will as the water evaporates. So toss to your liking – taste one for a tenderness check. The butter will start to brown and almost taste sweet. Finish with salt and pepper and place in a wide serving bowl with all the juices.

Sprinkle on the Sabatino Tartufi Truffle Zest. Total time should be 10 -15 minutes. This takes ordinary beans and makes them extraordinarily rich and special to make a memorable meal.

If you like what is in this box, you can still order it here as we have just a few left.

Additionally, our fall box ships on September 25th! We are a proud supporter of Feed The Children.

Filed Under: Dinner, Products for sale, Vegetables Tagged With: easy green flatbeans, Oprah, Sabatino Tartufi, truffle dusted flatbeans, truffles

French salt, Spanish saffron and truffles!!

August 2, 2013 by Mary Frances 15 Comments

I am SO lucky!! My friend Toni travels all over Europe with her work. We had dinner with her and her husband Bill, who are long time friends, this past week on the lower East side. She arrived at the restaurant carrying a shopping bag. You know I mainly use French salt when I cook. It is so expensive here and so inexpensive there. So sometime ago, I had asked her to pick up some when she was in France next, but I didn’t expect the other gifts!! She got me the bag of “everyday salt” and then the Fleur De Sel – a special finishing salt.

The truffles and saffron are from Spain. One of our designers, Carlota, is from Catalonia and she said this is the exact saffron that her mother uses and the truffle brand, her grandmother uses, and is actually from Catalonia! I can’t wait to use them!! Maybe tonight, the truffles on pasta?French salt, Spanish saffron and truffles.

Thank you Toni!!

In addition, I have recently become a member of The Daily Meal’s Culinary Content Network! I am so excited to be part of this community of recipe writers, restaurant reviewers, food bloggers, and photographers. There is one thing we all have in common–we love food! Explore this great network here: http://www.thedailymeal.com/holiday/culinary-content-network

Filed Under: Cookware and tools Tagged With: black truffles, fleur de sel, French salt, Spanish saffron, Spanish truffles, truffles

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Mary Frances

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