Tag: Beans

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.

Calzagatti, the Modena snack that “chases cats away” – Italian cuisine reinvented by Gordon Ramsay

The history of cat socks begins with the classic once upon a time… a “rezdora” from Modena who, in the context of a vernacular legend, was preparing polenta in a cauldron. In another pot, our rezdora (this is what Modena calls the person who holds ancient knowledge that he transmits through culture and the art of cooking) was also cooking beans on a wood stove. When it was time to bring the legumes to the table, she would stumble upon her cat crouching on the floor. In this way, the beans would have ended up in the polenta pot: the rezdora, in order not to make her family skip dinner, would have thus invented the cat socks. The cat, in fact, terrified by this tumult, would have run away and hence the name of the new recipe, which chases cats away.

Calzagatti, the poor cuisine of Modena

It may be because of this bizarre name, or because in times of almost austerity we are moving closer to simple, nutritious and economical recipes, but stockings seem to enjoy more attention lately. They bring together the two emblematic ingredients of poor cuisine: beans and polenta, which together enrich each other. The optional final frying transforms the dish into a truly delicious snack.

From a symbolic dish of the gastronomy of Modena and Reggio in the process of becoming extinct, this recipe – especially in the snack version, to meet today’s lifestyles – is returning to occupy the menus of village festivals, restaurants, blogs and mentions in television programs . Most of the stockings that you will find around involve the use of bacon or lard in the sautéed beans and lard as fat for frying, but the homemade ones can be equally delicious even in a vegan version, without meat and fried in the vegetable oil.

The dish is called in different ways, depending on the areas of the Modena province: damnbut also daddy, ciribusla or bagia. It also comes in different variations, like any traditional dish. There are those who add a little cream and parmesan to the polenta or those who, instead of corn flour, use chestnut flour.

They are consumed without cutlery, as an aperitif, paired with a good ketchup sauce and a glass of Lambrusco di Sorbara. Or served on a plate, in the company of a soft cheese, as at Luca Marchini’s Trattoria Pomposa, in Modena, where the calzagatti are placed on quenelles of ricotta.

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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.