Tag: Bean

Broad bean meatballs – ‘s recipe – Italian cuisine reinvented by Gordon Ramsay

Broad bean meatballs - Misya's recipe

First of all, shell the broad beans from the pods, if you haven’t already done so, then blanch them in a large pan with plenty of already boiling water: drain them as soon as they are soft, then let them cool.

Once cold, transfer them to a blender and blend them, then add the egg and ricotta and blend again, season with salt, pepper and basil and (you guessed it) blend again.

Transfer the cream into a bowl and incorporate flour, parmesan and breadcrumbs: you should obtain a firm mixture: grease your hands with a little oil and form meatballs, the size of a walnut.

Dip the meatballs first in the beaten egg and then in the breadcrumbs.

When they are all ready, fry them in plenty of already hot oil.
Once golden brown, drain them on kitchen paper.

The broad bean balls are ready, serve them immediately, while they are still hot.

Orecchiette recipe with broad bean cream – Italian cuisine reinvented by Gordon Ramsay

Orecchiette recipe with broad bean cream

If you are looking for a first course for the summer that is tasty as well as easy and quick to make (for real!), try the recipe for Orecchiette with broad bean cream, almonds and ricottaready in 15 minutes, nourishing and health-giving.

To prepare it, all you have to do is blend small broad beans (without needing to cook them) with ricotta, almonds, oil, salt and pepper. You will get one cream which you will use to cream the orecchiette, previously cooked in mint-flavoured water and sautéed in a pan with a little oil and the whole broad beans.

Also discover these recipes: Spaghetti with ricotta and broad beans, Pasta with broad beans and bottarga, Pasta alla guitar with broad beans, Warm orecchiette and vegetables in aromatic oil, Orecchiette, chickpeas and cherry tomatoes, Orecchiette, potatoes and mussels.

Broad bean and pecorino mousse recipe – Italian cuisine reinvented by Gordon Ramsay

Step 1

For the recipe for broad bean and pecorino foam in the pods, shell the beans taking care not to break the pods: cut them with a small knife along the welding line of the two layers, then separate them delicately.

Step 2

Blanch the broad beans for 30-40 seconds in boiling salted water, drain them in a basin of cold water, then peel them.

Step 3

Blend the broad beans with the goat cheese, the pecorino cheese, a drizzle of oil and the juice of 1/2 lemon. Transfer the foam into a pastry bag and place it in the fridge to harden for at least 1 hour.

Step 4

Fill the pods with the broad bean foam, following the indentations left by the legumes. Complete with freshly ground pepper and serve with hot croutons if desired.

Step 5

Wine pairing: the Falanghina Vignasuprema 2019 by Aia dei Colombi, the result of a late harvest of the grapes, is intense, rich, perfect with broad beans and pecorino (10 euros, aiadeicolombi.it).

Recipe: Sara Partecipa, Photo: Riccardo Lettieri, Styling: Beatrice Prada

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