Tag: broad

Broad beans: the recipe for a different side dish – Italian Cuisine

Today our culinary journey through the boot moves to the center, in the Marche region, to discover a little-known preparation: the broad beans

Do you fancy a side dish different, but quick to prepare? The idea comes from the Marche cuisine, more precisely from Macerata, from which the recipe of broad beans. In the Marche dialect "" ngreccia "means "Shriveled" and derives from the appearance of the beans in this dish at the end of cooking.
Poor dish of peasant culture, it is excellent in spring, when the beans are fresh; otherwise at any other time of the year, even dry ones are fine. Below we explain the recipe that includes an anchovy sauce, while in our gallery we give you some suggestions for tasty variations.

The bean recipe

Ingredients

Here's what you need: 500 g of beans, 30 g of anchovies in oil, 15 g of capers, 1/2 glass of oil, 1 handful of parsley, 1 clove of garlic, vinegar to taste, salt and pepper to taste.

Method

If you use dried beans, soak them in the evening and rinse them the next morning. The beans are boiled, salting the water halfway through cooking. While they are cooking, prepare the dressing: chop the anchovies in oil, chop the parsley, then the garlic, finally the capers and mix everything, obtaining a beat. To this add the oil and vinegar to taste, then salt and pepper to taste. Now season the beans, after having drained them, mix well … and enjoy your meal!

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Recipe Risotto with bread broth, broad beans, pecorino cheese and sausage – Italian Cuisine

Ingredients

480 g Carnaroli rice
250 g fresh shelled beans
250 g luganiga sausage
200 g Apulian bread crust
150 g butter
120 g grated pecorino cheese
a stalk of celery
a carrot
a small onion
White wine
salt

Duration: 1 h 15 min

Level: Easy

Dose: 6 people

For the recipe for risotto with bread broth, broad beans, pecorino cheese and sausage, clean the carrot, celery and onion and cut them into pieces; also cut the crust of bread into large pieces. Put everything in a saucepan with 3 liters of water and cook for 40 '. Remove the gut, crumble and degrease the sausage in a non-stick pan for 10 minutes, crushing it occasionally with a fork.

Blanch the beans for 1 ', drain and remove the peel. Strain the broth of bread, salt it and put it back on the flame. Toast the dry rice in a saucepan for 2-3 ', blend it with 1/2 glass of wine, evaporate, add the drained sausage and mix; wet with 2 ladles of broth and continue cooking for 13-14 ', mixing and adding 1 ladle of broth from time to time.

Turn off the rice, add the beans, stir in the butter and pecorino cheese, season with salt and serve. Complete as desired with boiled asparagus tips, chopped thyme and marjoram leaves.

Cod recipe with mint and broad beans – Italian Cuisine

Ingredients

300 g shelled broad beans
200 g desalted cod
salt
pepper
mint
extra virgin olive oil

Duration: 30 min

Level: Easy

Dose: 6 people

For the cod recipe, boil the beans in salted boiling water for a couple of minutes; drain, keeping the water aside, peel and season with oil and pepper. Cut the cod into cubes
and cook it for 7-8 minutes in the boiling water of the beans with a couple of mint leaves. Drain and season with oil and pepper. Season with salt if needed. Spread the beans in the bowls, place the cubes of cod on top and complete with mint leaves and sprouts to taste.