Tag: Beans

Broad beans and chicory – Recipe beans and chicory – Italian Cuisine

First of all, leave the beans to soak for at least 10-12 hours, then drain them, rinse them, put them in a saucepan, add some thyme, cover with plenty of water and cook with the lid on, over low heat, for about 2 hours.
If necessary, add hot water and, as the surface froths, remove it with a skimmer.

Halfway through cooking, add the potatoes (peeled, washed and cut into very thin slices or into small cubes).
The beans will be ready when they begin to melt, so much so that they have the consistency of a coarse purée: at this point season with salt, pepper and oil.

In the meantime, wash the chicory well under running water, remove the most damaged leaves and hard stems, then blanch them for a few minutes in lightly salted boiling water, then drain and sauté them in a pan with garlic, oil and chilli.

The bean and chicory soup is ready, you just have to compose the dishes by arranging the chicory on one side and the broad beans on one side, and serve.

Recipe Beef tartar, hazelnuts and cocoa beans – Italian Cuisine

Ingrediants

400 g rump of beef
100 g peeled hazelnuts
100 g brioche bread
100 g peanut oil
10 g hazelnut paste
10 g cocoa beans
one yolk
vinegar
salted capers
extra virgin olive oil
salt

Duration: 40 min

Level: Easy

Doses: 4 people

For the recipe of the beef tartare, hazelnuts and cocoa crane, rinse a handful of capers and leave them to soak for 30 minutes. Finely chop the meat with the knife. Season it with salt and extra virgin olive oil. Toast the whole hazelnuts in a pan over low heat for a few minutes. Prepare a hazelnut mayonnaise: collect the yolk, peanut oil and 1 teaspoon of vinegar in a blender.

Blend the ingredients until you get a mayonnaise, then add the hazelnut paste and mix well. Transfer the mixture to a pastry bag with a thin nozzle. Cut the slices of brioche bread into rectangles (4 × 10 cm). Toast them for 1 minute on each side in a non-stick pan with a little extra virgin olive oil.

Spread a thin layer of mayonnaise on the croutons of brioche bread. Lay the tartare on top, complete with some hazelnuts cut in half, 2-3 capers, a few sprigs of mayonnaise and a teaspoon of cocoa crane. Decorate as desired with parsley leaves.

Omelette with chickpea flour, spring onions and broad beans – Italian Cuisine

Ingredients for 4 people

Preparation of the omelette with chickpea flour

1) Start preparing the omelette with chickpea flour, diluting the chickpea flour with 1.8 dl of cold water, join in a little salt, abundant pepper, the eggs beaten and 2 tablespoons of oil. Mix well with a whisk and cover the container with cling film.

2) Grain the Fava beans and blanch them for 2 minutes in boiling water, drain and remove the skin, peel the spring onions and slice them. Brown them in a non-stick pan with the butter and 1 tablespoon of oil. Join the Fava beans, add salt and pepper and continue cooking for 2-3 minutes.

3) Mix the prepared batter, pour it over vegetables in the pan, cover with a lid and let it cook omelette for about 8-10 minutes over low heat (if you have it, put the flame retina on the stove).

4) When the omelette it will be quite firm even on the surface, cover the pan with the lid or a plate and turn the omelette over it. Then slide it back into the pan and continue cooking for another 3-4 minutes. Serve the omelette just lukewarm and accompany it with ricotta insaporita withchives shredded, a thread of oil and a mince of pepper.