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Turbot recipe, beans and lettuce – Italian Cuisine


  • a rumble
  • 150 g dried hake beans
  • 2 pcs shallots
  • 2 pcs lettuce hearts
  • extra virgin olive oil
  • salt

For the turbot, beans and lettuce recipe, soak the beans in water for 6 hours; then cook them in a saucepan covered with water for 40-45 minutes. Fillet the rhombus, obtaining 4 fillets that you will leave with the skin.
Peel the shallots, cut them in half and brown them in a non-stick pan with a little oil for 2 minutes. Add the turbot fillets, resting them on the skin side. Cook them for 2 minutes, add salt and turn them on the pulp side. After another 2 minutes remove the fish from the pan. Drain the beans and flavor them briefly in the pan of the turbot, adjusting with salt. Cut the lettuce hearts in half and roast them on a grill for 3 minutes. Serve the turbot fillets on lettuce hearts, adding the beans and the shallots. To know If you choose coco beans, small and round and with a very thin peel, you can cook them directly without having to soak them.

Recipe Minestrone of three beans – Italian Cuisine


  • 200 g potatoes
  • 100 g dry borlotti beans
  • 100 g dry cannellini beans
  • 100 g dry red beans
  • 1 pc onion
  • 1 pc carrot
  • 1 pcs of celery stalk
  • fennel
  • extra virgin olive oil
  • salt

For the three bean soup recipe, Soak the beans in three containers, in cold water, for 12 hours. Peel celery, carrot, onion and potatoes and cut them into pieces. Heat 2 tablespoons of oil in a large saucepan and brown the vegetables for 5 minutes with a pinch of salt. Then cover them with 2 liters of cold water and add the beans, drained and rinsed. Cook for 1 hour on a moderate flame. Serve complete with a drizzle of olive oil and fennel.

Ricotta fava beans recipe – La Cucina Italiana – Italian Cuisine


  • 1 Kg fresh broad beans in pod
  • 250 g a monk's beard
  • 240 g goat vaccines
  • 200 g pecorino cheese
  • 150 g snow peas
  • 4 eggs
  • fresh chilli
  • extra virgin olive oil
  • butter
  • salt
  • pepper

For the recipe for broad bean pies, clean the monk's beard and blanch it in boiling salted water for 1 minute. Blanch the snow peas in boiling salted water for 3 minutes and cool them in ice water. Shell the broad beans, blanch them in boiling salted water for 3 minutes, then cool and peel them. Blend 160 g of fava beans, goat cheese, 100 g of diced pecorino cheese, eggs, half chopped chilli, a pinch of salt and freshly ground pepper with a hand blender. Grease 6 molds (ø 7 cm, height 5 cm), spread the bean mixture and bake at 150 ° C for about 40 minutes. Season 3 tablespoons of oil with a fresh chopped pepper and a pinch of salt. Take the puddings out of the oven, place them on the plates, season with the flavored oil and garnish them with the peas, the monk beard, the remaining beans and 100 g of sliced ​​pecorino cheese.