Tag: borlotti

Recipe Borlotti and spinach stew with taleggio cheese – Italian Cuisine

  • 400 g rehydrated borlotti beans
  • 250 g leaf spinach
  • 150 g taleggio or other soft cheese
  • 100 g leek
  • homemade bread
  • sage
  • thyme
  • tomato concentrate
  • fresh chili
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of the borlotti and spinach stew with taleggio cheese, pour the beans into a pressure cooker and add the water to cover them with two fingers. Close with the lid and turn the flame on to maximum; when the pot whistles, transfer it to the smallest stove and continue cooking for another 12 minutes, with the heat at low. Cool the pressure cooker under running water, open it, salt and pepper the beans and let them rest for 10 minutes.
Cleanse leek and cut into small pieces. Fry it for 10 minutes over low heat in a saucepan with 1/2 red pepper slices, 60 g of oil, 1 tablespoon of tomato paste, 5 sage leaves and a pinch of salt. Add it to the beans and let them simmer for 50 minutes, then turn off and let them rest.
Reheat a pan with a drizzle of oil and brown the spinach leaves, a few at a time for a couple of minutes, seasoning with salt.
Cut diced three slices of homemade bread and brown them in a pan with a drizzle of oil, a pinch of salt and a sprig of thyme, until golden and crunchy.
Cut taleggio cheese in ½ cm thick slices; remove the crust and cut the slices.
Transfer the beans in an ovenproof dish, place the sautéed spinach on top, collected in tufts, and the pieces of taleggio cheese. Bake at 180 ° C for 3 minutes.
Remove from the oven, complete with the crispy bread cubes and serve.
To recover: it is a recipe that does not produce waste and lends itself to using recycled bread and small leftovers of cheese left in the fridge, to be cleaned and melted in the stew.

Recipe: JSauro Ricci, Photo: Riccardo Lettieri, Styling: Beatrice Prada

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Recipe Borlotti, cabbage and lemon in brine salad – Italian Cuisine

  • 400 g fresh Lamon beans
  • 250 g cabbage heart of beef
  • 1 shallot
  • 1 lemon
  • 1/2 red apple
  • Rosemary
  • marjoram
  • Laurel
  • capers in oil
  • apple cider vinegar
  • extra virgin olive oil
  • salt
  • pepper in grains

For the recipe of the borlotti salad, cabbage and lemon in brine, cut the lemon into slices, then into small pieces. Collect it in a saucepan with 300 g of water and a good pinch of salt. Bring to a boil, cook for 7-8 minutes, turn off and let cool in the water.
Grainy the beans and boil them, starting from cold water, with 1 bay leaf, 1 sprig of rosemary, 1 of marjoram and the shallot cut in half. Cook them for 25-30 minutes from boiling.
Switch off, drain and let cool.
Slice thinly cabbage; cut the apple into half slices, without peeling.
Arrange the ingredients in the dish, cabbage with apple on one side, beans on the other; spread the lemon pieces and 1 teaspoon of capers in oil over the beans.
Prepare an emulsion with oil, apple cider vinegar, salt and pepper and marjoram leaves and spread it over the salad, completing with ground pepper.
To know: the leftover lemon, tightly closed in a jar, can be stored in the refrigerator for 5-6 days. You can use it to dress a ricotta pasta or to cook chicken or white fish fillets.

Recipe: Joëlle Néderlants, Texts: Laura Forti; Photo: Riccardo Lettieri, Styling: Beatrice Prada

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

Recipe Turnip greens, borlotti beans and porcini mushrooms

  • 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

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.

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