muffins with fava beans and salami – Italian Cuisine


They are ideal for a spring outing because they are easy to prepare and transport and because they feature a seasonal legume

The sunny days and the situation that is slowly returning to normal make us rediscover the desire to moments of relaxation and outdoor spaces, with bike rides or walks in the parks. A very simple way to appreciate these moments even more is to linger in the greenery for a stylish lunch break picnic with easy preparations, both to cook and to transport. An idea for this appointment are i muffins with fava beans and salami, appetizing, tasty, with a spring taste.

muffin-beans-and-salami

Properties and combinations of beans

Rich in iron, vitamin B1 and vegetable proteins, le Fava beans they are part of those legumes that they should be eaten regularly. They are low in calories, they prepare quickly and are easy to combine. add flavor minestrone and they are perfect reduced to puree accompanied by molluscs such as octopus or crustaceans. Unlike peas, lentils and beans, the beans can be consumed raw: an advantage both from the point of view of flavor, and from that of nutritional properties, because vitamins and minerals are not destroyed by cooking. The Fava beans they are fresh on the market in late spring and are perfect with cheeses, above all pecorino cheese, and with cured meats, such as ham, bacon and salami.

The recipe for muffins with broad beans and salami for the picnic

Ingredients

100 g of Kamut flour, 100 g of spelled flour, 100 g of shelled beans, 2 eggs, 180 g of cow's milk ricotta, 90 ml of fresh milk, 50 ml of extra virgin olive oil, 50 g of grated Parmesan cheese, 1/2 yeast sachet for savory pies, 80 g of salami, salt, pepper, fresh marjoram.

Method

First boil the beans and then remove the skin that covers them. In a bowl mix the flours with the yeast, add the milk, oil, ricotta, parmesan, eggs, salt and a pinch of pepper. Stir until the mixture is homogeneous, then add the beans, chopped marjoram and salami, cut into small pieces. Mix well and then pour into the previously buttered muffin containers. Fill them for 2/3, bake at 180 degrees for 20-25 minutes and once cooked, let them cool before turning them out. To be sure they are ready, prick them with a toothpick: if they come out dry then they will be cooked!

In the tutorial some more tips for a perfect result

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