Cannellini beans (Phaseolus vulgaris) are relatives of the kidney bean; in fact, they are sometimes called white kidney beans because they look like just that. They are also called fazolia beans and are popular in Italian cuisine. They are about a half inch long, kidney shaped, and have a tough skin. Their flavor is mildly nutty and their texture is smooth and creamy when cooked. This bean was originally cultivated in Argentina by Italian immigrants and later taken to Italy where they are now grown commercially.
Crisp, tart pickles made from tiny gherkin cucumbers. The gherkin is a fruit similar in form and nutritional value to a cucumber. Gherkins and cucumbers belong to the same species but are different cultivar groups. They are usually picked when 4 to 8 cm in length and pickled in jars or cans with vinegar (often flavored with herbs, particularly dill; hence, dill pickle) or brine to resemble a pickled cucumber. The term can also be used to refer to the West Indian Burr Gherkin (Cucumis anguria), a related species, originally from West Africa and introduced to the West Indies, probably by the Portuguese. It is edible and may be pickled, but must be picked when no longer than 4 cm long, since it becomes bitter and spiny if allowed to grow larger.
Our award-winning recipe (SOFI Awards) features classic flavors of Moroccan cooking: fruity pimento peppers, tart/floral preserved lemon and spicy chilies. Bold and intense, this spread lends itself to creating homemade aioli, dressings and more. We also love it baked atop shrimp or salmon.