Tag: Beans

Gnocchi with rice flour, peas and broad beans: an explosion of spring flavour – Italian cuisine reinvented by Gordon Ramsay

This is a classic dish of the Italian tradition that is renewed with a touch of originality. The Italian style gnocchi but with rice flour everyone agrees because they are gluten-free, light and dietary. In this recipe, we guide you to discover an irresistible combination of the delicacy of gnocchi get ready with rice flour and the sweetness of peas and of Fava beansfor a dish that embodies the best of Italian cuisine.

How to cook dried beans – Italian cuisine reinvented by Gordon Ramsay

Economical, versatile, beans are precious allies in the diet. Dried they are practical because they are available all year round. You don’t prepare them because you don’t know how to cook dried beans? Don’t miss the opportunity to learn with this article, because i beans once cooked they can be enriched soups and soups, Side Dishesbut they can also become the protein main ingredient of numerous recipes. Below you will find the steps to follow to cook them, while in our gallery you will find others suggestions to get the most out of their cooking.

How to cook dried beans: the recipe

Ingredients

250 g of dried beans
1 clove of garlic
2 bay leaves (or other flavoring to taste)
water to taste

Method

Take i dried beans and wash them under running water. Then take a large basin and soak them in cold water for a night or more. If you can, change the soaking water every 4-5 hours to avoid fermentation. The water should not be salted. The next day, drain them and rinse them under running water.
Take a deep pan, fill it with cold water, add the beans andlaurel (or the aroma you want), but do not add salt (the salt could break the skin). Bring the water to the boil, then cook over a low heat, with the pan half covered. If a lot of foam forms on the surface (due to fermentation), add a spoonful of extra virgin olive oil to the cooking water.
Once cooked – it could take an hour or even two, depending on how old the beans are or how long they have been soaking -, turn off the heat and let them cool in their cooking water. Now they are ready to be used in your recipes or even to be eaten as is, by sautéing them in a pan, salting them, and seasoning with just a drizzle of extra virgin olive oil.

Browse the gallery to discover all the tips

3 recipes with beans

Lamon bean soup with barley

Three bean minestrone

Pasta And Beans With pork rind

Dried broad beans: how to cook them without mistakes and 3 easy recipes – Italian cuisine reinvented by Gordon Ramsay

Arrange the dried broad bean purée on individual plates, complete with the turnip greens, a drizzle of raw extra virgin olive oil and serve accompanied by toasted bread.

Macco di fave: the recipe

The Broad beans it’s a recipe traditional Siciliana simple dish whose protagonists are dried broad beans.

Ingredients for 4 people

350 g of soaked dried broad beans
1 carrot
1 spring onion
1 clove of garlic
wild fennel
extra virgin olive oil
salt
black pepper

Method

Clean it carrot and the spring onion, chop them finely and fry them in a saucepan with 4 tablespoons of extra virgin olive oil. Also add the crushed poached garlic and the broad beans rinsed from the soaking water.

Season for a few minutes, cover with hot water, season with salt, cover with a lid and cook on a low heat for at least an hour or until the beans begin to break down. Stir frequently and add any additional warm water if the soup dries out too much during cooking. Serve the Broad beans very hot and creamy, finishing with a generous grind of pepper, chopped wild fennel and raw oil.

Fried broad beans: the recipe

Perfect for munching during an aperitif. The fried broad beans they are very tasty and can also be used to give a crunchy note to many recipes.

Ingredients for 4 people

200 g of dried broad beans
1 liter of peanut oil
Salt to taste

Method

Rinse the dried broad beans well, place them in a bowl, cover with cold water and leave them to soak overnight. Rinse them well, drain them and pat dry with absorbent paper. Pour the seed oil into a saucepan and when the oil has reached a temperature of 160°C, fry the broad beans a few at a time, until they are golden.
Remove them with a slotted spoon and let them drain well on a sheet of absorbent paper for fried foods. Season with salt and serve.