Tag: cannellini

Cannellini bean soup – Recipe by – Italian cuisine reinvented by Gordon Ramsay

First, rinse the beans well, place them in a bowl, cover them with plenty of cold water and let them rest overnight.

The next day, drain them and place them in a large pot, clean and wash 1 carrot, 1 stick of celery, the garlic and the tomato and add them to the beans.
Cover again with very abundant cold water (the broth left after cooking will be used later) and leave to cook for about 1 hour, or until the beans are well cooked.
Remember not to add cold water or salt during cooking.

Drain the beans, reserving the broth and set the vegetables aside.

Peel the potato and cut it into cubes.

Peel and chop the remaining celery and carrot as well as the onion.

Sauté the mince in a saucepan with oil, then add the beans and potato, cover with the broth and cook for about 20 minutes.

When the potato is well cooked, turn off the heat and blend with a blender, then season with salt and pepper and mix before plating.

The cannellini bean cream soup is ready, serve it with fresh pepper, a drizzle of oil and a little bread.

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 Pumpkin and cannellini bean pie, fondue and pears – Italian Cuisine

Ingredients

400 g cooked pumpkin
300 g cannellini beans already cooked
300 g fresh Piave type cheese
100 g Grana Padano Dop
100 g fresh cream
30 g breadcrumbs
4 eggs
2 pears
parsley
nutmeg
cinnamon powder
butter
sugar
salt
extra virgin olive oil

Duration: 1 h 15 min

Level: Middle

Dose: 4 people

To prepare the pumpkin and cannellini bean pie, fondue and pears, mix the pumpkin with 25 g of parmesan, 15 g of breadcrumbs and a pinch of salt. Blend the mixture, then add 2 eggs and, if necessary, a little more breadcrumbs: you will have to get a fairly firm consistency. Complete with grated nutmeg and a pinch of cinnamon; let it rest in the freezer for 10 minutes.
whisk cannellini beans and add the rest of the parmesan, 2 eggs, a bunch of chopped parsley, 2 tablespoons of oil, a pinch of salt. Let the mixture rest in the freezer for 10 minutes.
Grease a plum cake mold and line it with parchment paper. Distribute the pumpkin mixture, then beat the mold on the table so that it is well distributed.
Roll out the mixture of cannellini beans over the pumpkin mixture, then cover with a sheet of parchment paper. Bake in a bain-marie at 180 ° C for about 40 minutes.
Prepare the fondue: coarsely grate the Piave. Heat the cream in a pan and, when it reaches the boil, turn off and add the cheese; stir until a smooth and homogeneous cream is obtained.
Cut pears in small wedges. Deprive them of seeds and cores but keep the peel. Brown them in a non-stick pan with a knob of butter and 1 tablespoon of sugar for 5-8 minutes.
Turn out and let it cool down. Serve with the fondue and some slices of caramelized pear.