- 400 g rehydrated borlotti beans
- 250 g leaf spinach
- 150 g taleggio or other soft cheese
- 100 g leek
- homemade bread
- tomato concentrate
- fresh chili
- extra virgin olive oil
For the recipe of the borlotti and spinach stew with taleggio cheese, pour the beans into a pressure cooker and add the water to cover them with two fingers. Close with the lid and turn the flame on to maximum; when the pot whistles, transfer it to the smallest stove and continue cooking for another 12 minutes, with the heat at low. Cool the pressure cooker under running water, open it, salt and pepper the beans and let them rest for 10 minutes.
Cleanse leek and cut into small pieces. Fry it for 10 minutes over low heat in a saucepan with 1/2 red pepper slices, 60 g of oil, 1 tablespoon of tomato paste, 5 sage leaves and a pinch of salt. Add it to the beans and let them simmer for 50 minutes, then turn off and let them rest.
Reheat a pan with a drizzle of oil and brown the spinach leaves, a few at a time for a couple of minutes, seasoning with salt.
Cut diced three slices of homemade bread and brown them in a pan with a drizzle of oil, a pinch of salt and a sprig of thyme, until golden and crunchy.
Cut taleggio cheese in ½ cm thick slices; remove the crust and cut the slices.
Transfer the beans in an ovenproof dish, place the sautéed spinach on top, collected in tufts, and the pieces of taleggio cheese. Bake at 180 ° C for 3 minutes.
Remove from the oven, complete with the crispy bread cubes and serve.
To recover: it is a recipe that does not produce waste and lends itself to using recycled bread and small leftovers of cheese left in the fridge, to be cleaned and melted in the stew.
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