Tag: Beans

Recipe Radicchietto di Trieste and beans with lard dressing – Italian Cuisine

Ingredients FOR THE DRESSING

100 g extra virgin olive oil
100 g red wine vinegar
50 g of lard cut into strips
mustard

Ingredients FOR BEANS

400 g shelled fresh beans
200 g of cut radicchietto
1 stalk of celery
1 carrot
1 onion
laurel
garlic
rosemary
pepper in grains
extra virgin olive oil
salt

Duration: 50 min

Level: Easy

Doses: 6 people

FOR THE DRESSING
Brown the lard in a non-stick pan, drain the fat and keep it aside. Deglaze the lard with the vinegar. Remove from the heat and emulsify the vinegar and lard with its cooking fat and extra virgin olive oil until you obtain a stable sauce. To help the emulsion add 1 teaspoon of mustard.

FOR THE BEANS
Prepare a vegetable broth by boiling celery, carrot, onion toasted in the oven with the peel, 2 cloves of garlic with the peel, 1-2 bay leaves, rosemary and peppercorns in 2 liters of water for 15 minutes.
Boil the beans in the broth for about 30 minutes. Season with salt and let the beans cool in their broth for 10 minutes, then drain (the broth can be used as a base for a soup).
Season radicchietto and beans with lard dressing, a drizzle of raw oil and salt to taste.

Recipe Squid stuffed with seafood, with cannellini beans – Italian Cuisine

For the recipe of squid stuffed with seafood, with cannellini beans, clean the squid, separating the tufts from the bodies. Eliminate the inner pen and eyes; however, leave the skin, which gives flavor and color to the shellfish. Cut the tufts into 4 parts lengthwise, leaving the tentacles whole.

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Open the cockles raw, with the oyster knife (if you don't have it, use a sturdy knife, and protect your hand with which you hold the shell still, to avoid injury).

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Also open the mussels raw

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and collect the molluscs on a cutting board, then chop them with a knife, getting a beat.

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Toast the bread, cut it into cubes and blend it not too finely; chop a clove of garlic with a sprig of basil and a sprig of parsley. Mix the bread with the chopped molluscs and the aromatic mince. Season with 2 tablespoons of oil, salt and pepper and mix with your hands, obtaining the filling for the squid.

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Fill the squid bodies with the filling and close them with a toothpick, to prevent them from coming out during cooking.

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Slice the onion and brown it in a drizzle of oil in a pan. Add the stuffed squid and brown them for 2 ', turning them on both sides, until they begin to take on color;

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then blend them with half a glass of white wine and turn off.

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Arrange the squid tufts in a baking dish, then the stuffed bodies, with the cooking sauce.

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Complete the pan with the halved cherry tomatoes and cannellini beans. Drizzle with a drizzle of oil, sprinkle with half a glass of white wine and cover with aluminum foil. Bake at 200 ° C for 20 ', then remove the aluminum and cook for another 20-25'.

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Recipe Beans all’uccelletto with salami paste – Italian Cuisine

It is an enriched version of the typical Tuscan side dish. With the addition of the salami paste it becomes a complete dish

Ingredients

1 bay leaf
400 g Tuscan beans
salt
extra virgin olive oil
3 coppery tomatoes
sugar
pepper
160 g salami paste
fresh pepper
sage

Duration: 2 h 30 min

Level: Easy

Doses: 4 people

For the cream of beans
Boil 400 g of fresh shelled Tuscan beans in unsalted boiling water with 1 bay leaf, for about 35 minutes. Drain and blend them with 250 g of their water, salt and 1 tablespoon of extra virgin olive oil.

For the tomatoes and salami
Blanch 3 coppery tomatoes in boiling salted water, peel and empty the seeds, keeping all the scraps. Cut the tomatoes into wedges and place them on a plate covered with baking paper. Season with extra virgin olive oil, salt, sugar and pepper and let them dry in the oven at 120 ° C for 2 hours. Blend the scraps and pass them through a sieve, to obtain a tasty juice. Cook 160 g of salami paste in a fat-free pan, shelling it with a fork. After 6-7 minutes add the tomato juice and cook again until it dries.

To complete
Serve the cream with the tomatoes, salami paste, fresh pepper and fried sage.