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Recipe Sprouted legume salad with fennel and chestnut cream – Italian Cuisine


  • 800 g fennel
  • 400 g legumes and sprouted cereals
  • 350 g carrots
  • 200 g boiled chestnuts
  • 200 g milk
  • 2 shallots
  • a head of Belgian endive
  • thyme
  • fresh oregano
  • rosemary
  • butter
  • vegetable broth
  • extra virgin olive oil
  • salt

For the recipe of legumes salad sprouted with fennel and chestnut cream, cut the fennel into small pieces and the shallots into slices. Sauté the shallot in a pan with a tablespoon of butter, add the fennel and toast for 18-20 minutes. Salt and switch off. Blend everything in the food processor, with a ladle of broth. Do not use the immersion mixer because it is not powerful enough.
For the salad: Peel the carrots and cut them into cubes; sauté in a pan with a little oil and a few thyme leaves for 8-10 minutes. Cut the Belgian salad into strips. Cook the chestnuts in the milk with a sprig of rosemary for 5 minutes, to soften and flavor them. Drain. Mix the sprouted legumes with the carrots and the Belgian salad and season with a little oil, salt, thyme leaves and oregano. Serve the salad over the fennel cream and complete with chestnuts.

The 10 best legume pasta for your autumn light – Italian Cuisine


Chickpeas, lentils, peas and beans. With the flours of these legumes it is possible to prepare tasty pasta, rich in fibers and proteins. Here are the best and how to eat them

The first to appreciate the legume pasta were celiac and gluten intolerant. In search of alternatives to traditional dry pasta, they have come across these products that are taking more and more space between the shelves of supermarkets. But in reality I am one product also indicated for those who are not intolerant is that everyone should taste.
Many have hesitated before the purchase, curbed by cents a pound more than traditional pasta, but also by doubts related to the consistency, flavor and ability to hold the cooking of pasta. Here then a mini guide to the product, tasting and purchase.

What are

Just like traditional pasta, those of legumes are made with flour: chickpeas, beans, lentils, peas, soy, obtained from steaming legumes, then drying and finally grinding. This is the standard process that allows to obtain a paste very similar to that made with wheat flour, but in some cases the recipe is very different. Just think of the typical Chinese soy vermicelli, prepared with legume starch instead of flour. Precisely for this reason, however, they are less noble than others and not as rich in vegetable proteins that make them a valuable food for balancing vegetarian and vegan diets.

Cooking and flavor of legume pasta

One of the doubts that afflicts consumers at the first purchase is how much the legume pasta know how to keep cooking. Well, the answer is simple: just look carefully at the package. The cooking time depends on the type of legume with which they were made and is usually less than that required for traditional pasta. It goes from an average of three to eight minutes and, just like pasta made with wheat flour, it should be drained first if you want to sauté in a pan.
As for the taste, however, is closely related to the legume with which they are made. That of chickpeas really knows chickpeas, that of peas is slightly sweet as well as that of lentils. So orient yourself to the legume that you like because you will really taste it.

The recipes

What we said above is a valid starting point for choosing how to prepare these pastas. Call up the basic ingredient of the pasta in the condiment it will ensure a seamless combination, to be replicated both dry and in broth. Maybe from revive with a few cubes of bacon.
Legume pasta is also delicious with le vegetables and saffron, in salad or seasoned simply with garlic, oil and chilli. But also with a white ragout of lean meat or steamed fish, stewed or in a pan. A final ground pepper is appreciated, as well as a drizzle of raw oil.