Recipes from sailing yacht Liberte are published on a monthly basis. They also come with a recipe for the drink of the month. They are always a hit onboard, but now you get to try one at home. Here is one of their recipes:
3 tablespoons olive oil
2 cloves garlic, minced
1 large onion, sliced
2 yellow and/or red peppers, cored, seeded and cut in lengthwise julienne slices
1 pound fettuccine
1 tablespoon olive oil
2 cups cooked drained black beans
2 cups cooked broccoli florets (just the top portion of small broccoli)
¼ cup chopped fresh basil or 1 teaspoon dried
2 teaspoons fresh chopped oregano or ½ teaspoon dried
Follow the recipes from sailing yacht Liberte with this METHOD:
Heat oil in a large skillet and sauté garlic, onions, and peppers just until limp. Add drained, cooked black beans. Cook fettuccine in rapidly boiling salted water just until cooked. Drain and toss with olive oil.
Combine cooked pasta with pepper mixture, broccoli, and seasonings. Sprinkle generously with freshly grated Parmesan cheese.
This can be served hot or at room temperature as a salad or main dish.
Serves: 6 to 8 Servings
by Gordon Monsen of S/Y Liberte
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