Tag: Beans

Recipe Yogurt cake, broad beans and peas – Italian Cuisine

Ingredients

400 g shelled peas
370 g Greek yogurt
300 g flour
150 g fresh shelled broad beans
110 g butter
80 g porro cleansed
30 g natural yogurt
25 g flax seeds
turmeric powder
extra virgin olive oil
seed oil
salt
pepper

Duration: 2 h 15 min

Level: Middle

Dose: 8 people

For the yoghurt cake recipe, fava beans and peas, mix 250 g of flour with flaxseed, chopped butter, 1 teaspoon of turmeric and 60 g of water. Gather the dough into a ball, wrap it in plastic wrap and let it rest in the fridge for about 1 hour. Roll out the dough into a sheet 2-3 mm thick. Coat a cake pan with the pastry (diam 22 cm) and trim the overflowing paste. Prick the bottom, cover it with a sheet of baking paper and place a few handfuls of dried beans on top or the special ceramic spheres for cooking in white. Bake at 180 ° C for 23-25 minutes, remove the beans or the spheres and the paper and continue cooking for another 5-6 minutes.
FOR THE FILLING: Blanch the beans in salted water for about 4 minutes; drain, cool, peel and season with olive oil and salt. Boil the peas in plenty of boiling salted water for 5-6 minutes; drain and cool them; keep 100 g aside and blend the others. Slice the leek into thin slices, flour them and fry them in plenty of seed oil for a couple of minutes, then drain them on kitchen paper. Mix the pea smoothie with the natural yoghurt and season with salt to obtain a creamy sauce. Mix the Greek yoghurt with half the beans and half the peas kept aside and season with olive oil, salt and pepper. Spread a layer of pea sauce on the bottom of the cake and cover with Greek yogurt and other pea sauce. Complete with the beans, the remaining peas, the fried leek slices and, to taste, fresh mint leaves.

Recipe Pork and broad beans with mussel sauce – Italian Cuisine

Ingredients

1 Kg mussels
1 Kg whole fresh beans
2 pcs slices of fresh pork
1 pc clove of garlic
chopped parsley
dry white wine
chives
chopped thyme
extra virgin olive oil
salt
pepper

Duration: 1 h

Level: Easy

Dose: 4 people

For the recipe of the coppa of pork and broad beans with the sauce of mussels, season the cup with 2-3 tablespoons
of oil, 1 tablespoon of parsley and 1 of thyme and a nice grinding of pepper and let it flavor while you prepare the rest. Shell the broad beans, boil them in salted water for 30 seconds, peel them and season with salt, oil and some chopped chives. Wash the mussels well and let them open in a saucepan covered with 2 tablespoons of oil, garlic, 2 parsley stalks and 1/2 glass of white wine. Shell them, set aside a few as a garnish and blend the others by adding 100 g of oil. Heat a pan very well and cook the slices of cup with the marinade for 3 minutes; turn them and continue cooking for another 3 minutes. Turn off and let the cup slices rest on a wire rack for a couple of minutes. Slice the cup as cut and serve with the beans and the cream of mussels; garnish with the mussels kept aside, chopped, chives and, to taste, with flakes of salt and freshly ground pink pepper.

Recipe Salad with potatoes, green beans and raspberries – Italian Cuisine

Ingredients

300 g red potatoes
300 g sprinkled green beans
100 g puntarelle peeled
70 g boiled chickpeas
50 g white wine vinegar
20 pcs raspberries
Sesame seeds
extra virgin olive oil
salt
pepper

Duration: 1 h

Level: Easy

Dose: 4 people

For the salad recipe with potatoes, green beans and raspberries, mix the vinegar with a dozen raspberries in a bowl, seal with plastic wrap and let cook for at least 45 minutes. Meanwhile, separately boil the potatoes for 30 minutes and the beans for 6-7 minutes. Slice the chicory thinly and dip them in very cold water. Cut the boiled potatoes into wedges, without peeling them, and collect them in a bowl with the green beans, chickpeas and drained chicory. Prepare a vinaigrette by mixing 2-3 tablespoons of oil with 2-3 tablespoons of vinegar flavored with raspberries, a pinch of salt and pepper and use it to season the mix of vegetables and legumes. Distribute it on the plates and complete with the remaining raspberries, sesame seeds and, to taste, tufts of chervil.