Go to the Recipe: Gigandes Beans, Romesco & Saffron Broth
This was really delicious! Just as a photographic trick, though, how did you manage to keep the romescu from mixing with the saffron broth in the photographs? Mine melted into each other immediately. Xantham gum? -Funkspieler
- originally posted by Funkspieler
It is just a matter of pouring the in broth really slowly and gently, and making sure the romesco is fairly thick.
it's spelled gigantes
Anybody find a good source for Gigantes?
While the spelling can vary depending on the source, I've had success finding Gigandes (and yes, spelled that way) at local Greek markets. You can also find them on Amazon, but I can't promise on the quality there.
Man... That's not enough beans...I opted to shingle them across the bottom half the bowl and it was *chefs kiss*
Only other notes: I added sous vide mushrooms that were quartered. It helped with flavor balance and the mushrooms with the saffron broth were 🔥🔥
