Tag: Beans

Recipe Pasta with broad beans and bottarga – Italian Cuisine

Recipe Pasta with broad beans and bottarga


For the recipe of pasta with broad beans and bottarga, boil the beans in salted water for 1 minute, then drain them keeping aside a ladle of cooking water; peel and whisk about 2⁄3 with 3-4 tablespoons of oil, a pinch of salt (if necessary) and a few tablespoons of cooking water until a thick sauce is obtained. Boil the pasta in salted water and drain it al dente. Remove the thin skin that covers the bottarga, then slice it finely. Pour the fava beans sauce into the dishes, spread the pasta over them and complete with the bottarga, the remaining broad beans, freshly ground pepper and a few marjoram leaves.

Recipe Beans and beet beans with sesame sauce – Italian Cuisine

Recipe Beans and beet beans with sesame sauce


  • 300 g of boiled and peeled beets
  • 200 g boiled white beans from Spain
  • 200 g potatoes
  • 30 g tahina (sesame cream)
  • bread crumbs
  • lemon
  • Sesame seeds
  • extra virgin olive oil
  • salt

For the recipe of bean and beetroot biscuits with sesame sauce, boil the potatoes for about 30-40 minutes from boiling. Blend the beans with the beets. Mix the tahina with the juice of 12 lemon, a pinch of salt, 30 g of oil and 20 g of water by hand or with the immersion mixer, making a sauce. Drain the potatoes, peel them, mash them with the potato masher and mix them with the beetroot puree, a pinch of salt and 120-150 g of breadcrumbs: adjust the quantity to make the mixture hard enough to be shaped by hand. Form 8 large meatballs, flatten them at the poles to create biscuits; pass them in sesame seeds and heat them in the oven at 180 ° C for about ten minutes. Serve with the sesame sauce and the mixture to taste.

Recipe Gnocchi with pecorino cheese with broad beans and cherry tomatoes – Italian Cuisine

Recipe Gnocchi with pecorino cheese with broad beans and cherry tomatoes


  • 500 g ricotta
  • 150 g flour 00
  • 120 g cherry tomatoes in water and salt
  • 50 g grated pecorino cheese
  • 40 g boiled pre-cooked beans
  • 40 g butter
  • 2 pcs egg yolks
  • marjoram
  • salt
  • pepper

For the recipe of gnocchi with pecorino cheese with broad beans and cherry tomatoes, drain the beans, peel them and chop about half of them. Mix the ricotta, grated pecorino, flour, egg yolks, chopped broad beans and a pinch of salt and pepper in a bowl: you will get a fairly firm mixture. Transfer it to a floured cutting board and knead it with your hands to make one or more loaves; cut them into gnocchi of a couple of centimeters and boil them in abundant salted water for 3-4 minutes. Melt the butter in a pan, let the other half of the whole beans taste and the tomatoes cut in half for a few seconds, then season the dumplings, draining them gradually with the slotted spoon. Distribute them on plates and complete with fresh marjoram leaves and, to taste, with edible flowers.

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