Tag: Beans

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.

Recipe Turnip greens, borlotti beans and porcini mushrooms – Italian Cuisine

Ingredients

500 g clean turnip greens
200 g dried borlotti beans
200 g fresh porcini mushrooms
10 g celery
10 g carrot
10 g onion
10 g garlic
rosemary
laurel
chili pepper
salt
extra virgin olive oil

Duration: 2 h 15 min

Level: Easy

Doses: 4 people

Put soak the beans in plenty of cold water for 24 hours.
Drain them from the water and cook them in a saucepan with plenty of lightly salted water, together with celery, carrot and onion, also adding a sprig of rosemary and 1 bay leaf. Switch off after about 2 hours. Wash the buds and divide the leaves from the stems.
Centrifuge the latter to obtain a turnip greens water: season with salt and a pinch of chilli.
Clean the porcini mushrooms, cut into cubes and toss in a pan with a drizzle of oil and garlic for 2-3 minutes. Sauté the turnip tops in another pan with oil and chilli.
Heat the turnip greens water and pour a ladle into the dishes, add the porcini mushrooms, top leaves and borlotti beans. Complete with a drizzle of olive oil.