Tag: cannellini

Cream of cannellini and clams – Italian Cuisine

Sauté garlic and oil, then add the clams, cover with a lid and cook over medium heat for a few minutes, until they open.

Drain by filtering the cooking water and keeping it aside, then shell the clams, keeping aside only a few in the shell to decorate the dish at the end.

Put the beans in a bowl with salt, pepper, oil and a little cooking of the clams, then begin to blend with a blender, adding more cooking water if needed to reach the consistency you prefer.

Pour the cream into a dish and add the shelled clams.

The cream of cannellini beans and clams is ready: decorate with a few shells, some basil and a couple of croutons and serve hot, warm or even cold.

Cannellini: summer recipes – Italian Cuisine

Steamed, in salads, passed, in a cold cream, or in purée, as a pairing with a crunchy octopus: all summer versions of cannellini beans

Small, white and nutritious: the cannellini beans they are an amazing food because they are rich in so many substances that are good for our health and because they are perfect to be enjoyed even cold, in these hot days where you want fresh and inviting dishes. Who has never tried them boiled in salads, with fresh sliced onions and tuna, sprinkled with a good Tuscan oil and a sprinkling of black pepper? Or smoothies in a cream with oil and some rosemary leaves? However you prepare them, they are an indispensable food for a healthy diet and moreover hypocaloric!

All the good cannellini beans

The cannellini beans they are a variety of small beans, originating in central Italy and especially in Tuscany: they are found in a light green pod and the seed is whitish, rounded at the ends. They are rich in proteins and vitamins (especially in group B), as well as carbohydrates and fiber. They also contain a good dose of lecithin, a substance that promotes the emulsion of fats, preventing their accumulation in the blood and thus reducing the cholesterol level. Always considered a good alternative to meat, because of the proteins contained, they actually constitute a complete and balanced dish.

White Bean Salad

Cannellini: how to prepare them

Their delicate flavor makes them perfect for many combinations, from vegetables to meat, even to fish. If you use them dry, you must leave them before cooking them soak for 24 hours, in a container with cold water. The longer it takes to soak, the less time it will take to cook it. In any case, consider that they will need an hour or more slow fire to be ready, while if you use them fresh, 30 minutes will be enough. Get a thick-bottomed pot better if made of earthenware, and a flame spreader. Put a drizzle of extra virgin olive oil, cover them with water (let it be flush), add a bay leaf or some rosemary needles and cook them on a very gentle fire, stirring occasionally and skimming, if necessary. Be careful not to cook them too much, because otherwise they will flake. Remember to add only at the end the salt: if put first it hardens the skin and makes them more leathery. For last: always prefer dry ones to those preserved in tin. They are rich in flavor enhancers and preservatives that should not be taken.

Summer recipes with cannellini beans

Browse the tutorial to discover some more ideas to bring them to the table. Here are some instead recipe from our archive, to enjoy them to the fullest:

cn_recipe id = "38965"

Recipe Hummus of cannellini with cabbage leaves and autumn pinzimonio – Italian Cuisine

Ingredients

200 g boiled cannellini beans
150 g tahina (sesame cream)
100 g ready beet chips
a small head of black cabbage
lemon
fennel
salt
fresh vegetables to taste

Duration: 15 min

Level: Easy

Dose: 4 people

For the recipe of the cannellini hummus with cabbage leaves and autumn pinzimonio, Frullate the cannellini with the tahina, the juice of a small lemon, a sprig of chopped fennel, a pinch of salt and 100 g of water.
To accompany: Clean the black cabbage. Arrange only the leaves on a pan and bake at 170 ° C for 5-7 minutes, until they have dried. Serve with hummus, together with seasonal raw vegetables and beetroot chips.