Tag: Bean

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

Broad bean and crescenza scones – ‘s recipe – Italian cuisine reinvented by Gordon Ramsay

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Other second course recipes

Cannellini bean soup – Recipe by – Italian cuisine reinvented by Gordon Ramsay

First, rinse the beans well, place them in a bowl, cover them with plenty of cold water and let them rest overnight.

The next day, drain them and place them in a large pot, clean and wash 1 carrot, 1 stick of celery, the garlic and the tomato and add them to the beans.
Cover again with very abundant cold water (the broth left after cooking will be used later) and leave to cook for about 1 hour, or until the beans are well cooked.
Remember not to add cold water or salt during cooking.