Tag: Bean

Acquaviva d’Isernia: where the sugared bean is born – Italian Cuisine

A gem of our beautiful country, the Molise sugared bean is a small delicacy to be cooked and handled with care and devotion

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One of the possibilities of generating jobs in marginal areas is that of offer agricultural products that are sought after by the market for their organoleptic or health characteristics. The example of sugared bean of Acquaviva d’Isernia is an example. Acquaviva d’Isernia is a village in theMolise Apennines of less than 400 inhabitants which is 20 kilometers from Isernia. It is grown at altitudes ranging between 500 and 750 meters on particularly fertile soils that favor the development of starch in the seed and reduce the thickness of the integument. But, they say in Acquaviva, the secret of the bean's qualities lie in the water of the Rio stream, which is necessary for the irrigation of the plants. The bean possesses the shape of a large pearl, the opalescent color determined its name sugared almond and it is the result of the selection made by local farmers over the centuries.

191078 "src =" https://www.salepepe.it/files/2021/09/Acquaviva-d’Isernia-@salepepe.jpg "width =" 227 "style =" float: left; "height =" 170 The best time to get to know him is between the end of September and the middle of October, when the pods are harvested, in the hands of a few sensitive hobbyists. In this period the plants reach the right degree of drying. There collection it is manual and is completed with drying and the ginning pods. Follows the selection and the calibration beans with large mesh sieves. The harvest is constantly decreasing and is estimated at a few quintals per year.

Yet the sugared bean is selling like hot cakes
The extreme ease of cooking, the creaminess and the delicacy of the flavor make it a highly sought after product. In Acquaviva a well-known football team is said to have optioned a large amount of beans to serve to their champions for the digestibility and ready assimilation of proteins and carbohydrates. An equally well-known restaurant in Abruzzo grabs everything that is possible to prepare starred dishes. After all, attempts to reproduce the growth of the sugared bean outside the Acquaviva d’Isernia territory have been desolately wrecked. The traditional dishes that are prepared with sugared beans are pork rinds and beans, cazzaniegl andagiuol (pasta dumplings with beans) e sagn andagiuol (rustic noodles topped with beans and their puree). But these pearls of goodness that slip into the mouth leaving their imprint of cream that tastes of the earth, sky and water of Acquaviva d’Isernia are also combined with fish. Who knows if someone does not start a wider cultivation to satisfy at least part of the growing demand …

September 2021
Riccardo Lagorio

Posted on 22/09/2021

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Turmeric red bean burger and yogurt sauce – Italian Cuisine

Ingredients for 4 people

1) Rinse i beans, drain and mash them. Clean and grate the zucchini and join them to beans. Also join the egg and the yolk, the chopped mint, parmesan, turmeric, breadcrumbs, salt and pepper. Mix everything, adding more breadcrumbs if the mix is too soft. With wet hands, train 4 hamburgers.

2) Make the sauce: mix it yogurt, 2 tablespoons of lemon juice, a little bit of chopped mint, salt and pepper and a couple of tablespoons of water. Let it rest in the fridge. Wash i tomatoes, dry them and cut them into thick slices. Cut the sandwiches in half.

3) Heat 1/2 finger of oil in a large non-stick pan; brown the hamburgers over low heat for 4 minutes on each side until golden, drain on kitchen paper and add salt. Briefly brown the cut side sandwiches in oil. Spread the bases with a little Yogurt Based Sauce and stuff them with the tomato slices, the hamburgers, the remaining sauce and some salad leaf.

Zastoch, Trieste's potato, pumpkin and bean soup – Italian Cuisine

An enveloping dish perfect for the autumn season that has just begun, a border recipe that tells of culinary mixes

Autumn, time to soups and of soups, the comfort food par excellence of the cold season, able to pamper the stomach and mind after a day away from home. If you want a soup that is easy to prepare and that tales of distant lands, we tell you a name that few of you have probably already heard: zastoch.

The zastoch is a border soup, made from pumpkin, potatoes and beans, of Friulian origins, indeed to be precise, of Venezia Giulia, as it has its roots in the city of Trieste. Its name, in fact, betrays this origin and testifies to the mingling with the nearby Central European cultures.

Are you curious to try it? Preparing it at home is easy, but takes time: arm yourself with some large pots and get the ingredients we suggest in the recipe below; in the gallery, instead some advice on combinations is variants.

The recipe for zastoch

Ingredients

To prepare the zastoch, you will need: 400 g of beans, 400 g of pumpkin, 400 g of potatoes, 3 tablespoons of extra virgin olive oil, 1 onion and salt to taste.

Method

Boil the beans for about an hour and a half in cold salted water, after having soaked them the night before. Then in another pot, boil the water and dip the potatoes to boil them for about 40 minutes. Finally, also boil the pumpkin for about 20 minutes. When the potatoes are ready, peel them and cut them into slices. Also cut the pumpkin. Now switch to the onion: chop it finely and fry it. In the meantime, prepare some vegetable broth (here the recipe, but if you have the one ready, it will be fine). In the saucepan containing the onion, add the other vegetables and salt, then the broth, then cook over medium heat for about 20 minutes. Serve hot.

A gem of our beautiful country, the Molise sugared bean is a small delicacy to be cooked and handled with care and devotion <! – send by email ->

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