Category: recipes of Italian cuisine

the best recipes with borlotti beans, cannellini beans or whites – Italian Cuisine

Beans are ingredients used in many recipes of Italian cuisine, in particular the peasant one. Let's find out how to choose the right variety and our best recipes with borlotti beans, cannellini beans or whites

To prepare excellent recipes with beans it is good to correctly choose the type to use: borlotti or cannellini? And as for the choice between fresh beans, dry or in box? Sometimes there is not enough time to shell the pods of fresh beans, or you forgot to soak dry ones. The most convenient and fastest choice therefore falls on the canned ones, ready-made.

In our gallery we have collected some of our recipes with the best beans: appetizers, soups, first is seconds dishes with beans. In addition, below we explain how to choose at best some of the most popular and loved varieties in Italy, to bring them to your kitchen with lots of taste!

Recipes with borlotti beans

Borlotti beans are the most cultivated in our country and are particularly loved for the their ability to absorb flavors. For this reason, borlotti beans are perfect for preparing soups, i minestrone, but above all the pasta and beans. Often beans are used to replace meat, thanks to their protein intake, but borlotti beans are also perfect to accompany it!

Recipes with cannellini beans

The cannellini beans, thanks to them intense flavor, are perfect in the simplest recipes, accompanied by delicate seasonings, or to be combined with fish. Salads, soups and soups are ideal! And how can we forget the Tuscan specialty of bird beans?

Recipes with white beans

White beans are the most common ones in the Southern Italy: are especially suitable for salads, for the preparations stewed or to be combined with tomato.

Recipes with beans: canned or dried?

Dried beans or canned beans better? Often it happens that you do not have enough time to cook dried legumes, which require longer preparation, and you opt for those precooked. If you prepare canned bean recipes, it's important eliminate the government water: canned beans, in fact, may contain additives, salt or sugar, so it is good rinse under running water before using them.

Choose your favorite bean recipe in the gallery above: starting with tasty first courses with beans, up to soups and second courses in combination with meat or fish!

Our recipes

STARS AND FOOD – WEEK FROM 24 TO 01 MARCH – FISH – Italian Cuisine

"The smell immediately tells you without mistake what you need to know; there are no words, no news more precise than what the nose receives."Italo Calvino

lucky from 20 February to 20 March

Special ingredient: Juniper.

Good luck vegetables: Potatoes and Jerusalem artichokes GOOD also and especially for a ragù out of the ordinary !.

The chef recommends: A big full moon for you dear Pisces, what inspires you at the table in this period of celebrations? A dish that makes you supremely think of the Moon? A cake to celebrate?

Dish of the week: Baked potato dumplings and HERE a fantastic inspirational recipe!

Magic fruit: Apples and fruit salad with juniper. HERE some ideas!

How to make the perfect mushroom risotto – Italian Cuisine

It is certainly one of the most popular first courses, perfect to prepare with porcini mushrooms but also with chanterelles, fresh or dried

Mushroom risotto it is one of those first courses (winter) that immediately warms the heart, perfect to share in a family lunch or for a tender tête-à-tête. A dish with an intense forest flavor, easy to prepare, in which rice goes very well with the aroma of mushrooms, which can be both fresh and dry.

Mushroom risotto: which variety to choose

The most suitable are undoubtedly porcini mushrooms, with that undergrowth aroma, consistency and yield, once cooked. The porcine (Boletus edilis the name in botany) has always been considered the king of mushrooms, the most noble, the most visually beautiful (it seems drawn), the tastiest in the kitchen. Made up of a round white stem and a darker chapel, it has firm and compact meat, an intense and pleasant aroma and a delicate flavor. If you decide to use them dry, know that they have a much more intense perfume and which must be soaked for at least 30 minutes in cold water before using them, and that their water can then be filtered and added to the broth, to further increase their aroma. Another type of mushroom suitable for risotto is the chanterelle, with a very compact and hard consistency, characteristics preserved even after cooking. Chanterelles have a rather particular flavor, rather sweet and intense, which goes well with rice.

What about rice? Which is the most suitable for mushroom risotto?

Among the many varieties of rice, the most suitable for the preparation of a risotto are the "Semi-fine" or "super-fine". The best of the first group are Vialone Nano and Rosa Marchetti, while of the second, Carnaroli and Roma. These are rice with long grains, rich in starch, which keep cooking well and suitable for perfect creaming.

Here is the recipe for a very special mushroom risotto

Ingredients

320 g Carnaroli rice, 500 g porcini mushrooms (or a mixture of porcini and chanterelle mushrooms), 1 l vegetable broth, 1/2 golden onion, 60 g butter, 1 clove of garlic, parsley.

Method

First clean the mushrooms. If they are fresh, brush them gently with a brush to remove any traces of soil. Then rinse them quickly under water and dry them with a paper towel. Cut them into slices and fry them in a pan with half the butter and the peeled garlic clove. Once ready, whisk a third (mixing a ladle of broth) with a mixer and leave the others aside. If you use dried mushrooms, soak them for 30 minutes, then squeeze them and do as with fresh mushrooms. In a large pan fry the thinly sliced onion and when it is golden brown add the rice and let it toast for two or three minutes. Add the hot vegetable stock a little at a time and mix well. At this point add the blended and whole mushrooms and mix, adding the broth from time to time, until cooked. The risotto must be creamy and al dente. Once cooked, stir in a knob of butter and a handful of parsley and then serve.

Instant Pot Mushroom Risotto

You don't want to give up a good mushroom risotto, but you don't have time to prepare it? The Instant Pot he will help you and you can enjoy your favorite rice without wasting time! Press the sauté button to preheat the pan, when the display will turn hot add a knob of butter, half of a chopped onion, the peeled and sliced porcini mushrooms and then the rice. Add the vegetable broth in the 2: 1 ratio with the rice (e.g. 2 glasses of vegetable broth for each rice glass). Close the lid and press the Manual button, setting the cooking time to 6 minutes. When finished, open the pan with the "rapid decompression" method, add a knob of butter, parsley and serve.