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1. 材料は、そら豆をお好きなだけ。そら豆はさやが黒ずんでないものを選ぶ。
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2. さやを捻って中の豆を取り出し、軽く洗う。
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3. 先ずは塩茹で。そら豆30粒くらいを鍋に入れ、水1カップ、塩大さじ1を入れ、蓋をして火にかける。水がかなり少ないが、蒸したようになり、たっぷりの湯で茹でるよりも水っぽくならず、豆の青々しさが引き立つ。枝豆でも同様のやり方で出来る。沸騰して、1〜1分半、味見をしてよければザルにあけ、軽く塩をしたら完成。熱々をビールのお供にどうぞ。
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4. 次にもう一品、「焼きそら豆」も作ってみよう。今回は剥いた豆をフライパンでオイルを引かずに焼くので、テフロンのものではなく、鉄などフライパンを使うのがおすすめ。そら豆をフライパンに入れ、中弱火にかける。
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5. そのまま両面に焦げ目が付くまで焼き、軽く塩をしたら完成！
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6． この焼きそら豆は、薄皮を剥き、オリーブオイル、粉チーズ、黒胡椒を振って食べても美味。
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7． 焼き目が香ばしく、ホクホクした食感。
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8. こちらには白ワインが相性抜群！ ぜひ旬の味をお楽しみあれ。
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