Tag: legume

Gennaro Esposito’s legume soup is an invitation to Umbria – Italian cuisine reinvented by Gordon Ramsay

«It is a dish that expresses perfectly the concreteness of this project, and the reason why I chose to be part of it, says Gennaro Esposito. «At Centumbrie we are lucky enough to work with authentic products grown in the company’s land, and with great ethics: great flavors that we have the task of caressing, to enhance them as much as possible, continues the chef. «Umbria has a solid and important cuisine, for the Evo Bistrot menu I interpreted it in a modern, lighter key, rich in vegetables and also typical meats such as goose or guinea fowl. And beyond this there are Mediterranean touches”, says Esposito, who entrusted the kitchen to his very young pupil in Centumbrie Raffaele Iasevoli.

Goose tortelli

Alberto Blasetti

What you eat at the Evo Bistrot in Centrumbrie

In fact, on the menu there are also many Southern cuisine dishes, especially fish, in an unprecedented and satisfying gastronomic marriage that also tells of Esposito’s roots. The result is a nice choice of dishes that go from raw meats to the chef’s spaghetti with tomato sauce which appear among the first together with Goose tortelli or broken linguine with onion and black truffle broth. Among the second courses, a rich menu of meats made at Josper like Umbrian beef ribeye; Guinea fowl, and also a lot of fish, before an equally long list of vegetarian dishes in which, alongside this wonderful soup of bitter herbs for which Esposito gave us the recipe, there are among others vegetable parmigiana and carpaccio of sweet and sour red turnip petals with pecorino and green sauce. The alternative? Pizza, which at the Evo Bistrot is low, crumbly, light (“but – they are keen to point out – not Roman”. Finally tapas to accompany cocktails from a drinklist in which the signature also made with the fragrant Centubrie extra virgin olive oil, or to the company’s wines or those produced mainly in the area which follow the same philosophy embraced by the family Cinaglia and Menicucci: as local and natural as possible.

The Fagiolina del Trasimeno, the legume also loved by Berton – Italian Cuisine

It has the appearance of a small, oval bean, and its color embraces all shades of cream, up to black, through salmon and all shades of brown. In the mouth it is tender, buttery and particularly tasty. There Trasimeno bean is a legume that has grown since 300 BC. C., in the areas around Lake Trasimeno, which with its shallow waters creates a sort of thermal buffer for the surrounding lands. Abandoned in the 1950s following the depopulation of those countryside and due to the difficulty of processing, it was rediscovered in the late 1990s and has now become a Slow Food Presidium.

Patrizia Marcelli, of the Bittarelli farm, tells us how it is a legume that has always been present in these lands. "The Fagiolina was already here with the Etruscans, well before the beans we use today were imported from America. It is located in the area of Lake Trasimeno, it is a particular niche product, not very large quantities are made because its processing is difficult .

The Fagiolina del Trasimeno in fact requires unconditional love: no machinery, a lot of attention and above all dedication, because ripening varies with the type of skin of the legume (there are over 50 varieties). "It has always been a staple food for these valleys," he explains Flavio Orsini, contact person for the Slow Food Presidium producers, "especially in times of war, when there was nothing to eat. Once everything had been destroyed, the fields cultivated with green beans were still a salvation because this legume reproduces its pods after only 15 days, thus guaranteeing a food rich in proteins for the poor people. It is a difficult product to grow because its maturation decreases from the end of July to September and you start harvesting every three days, obtaining 1 kg of beans per hour ". A great advantage of the Bean compared to other legumes is its digestibility: the texture of the peel is such that it does not create inflammation inside the intestine, thus avoiding the classic swelling caused by other legumes.

The Trasimeno bean in the kitchen

Given the softness of its skin, this legume does not require soaking or even a very prolonged cooking. The best way to bring it to the table is stewed, like a soup, accompanying it with croutons of toasted bread sautéed with robust flavor extra virgin olive oil and a few sprigs of rosemary. The Fagiolina should be boiled in plenty of water for 45 minutes, adding salt only when cooked. Also perfect together with fish such as redfish and gurnard in a soup, or served on croutons along with baked pepper fillets.

Andrea Berton's recipe

The starred chef Berton also used the Trasimeno bean, appreciating the tenderness and particular digestibility of this small bean. His plate, a bed of Fagiolina with roasted octopus tentacles, mixes the savory freshness of the octopus with the sweetness of the legume. It can be served as an appetizer or a main course. The recipe is simple and can be replicated by everyone!

Trasimeno bean and roasted octopus

Ingredients

1 octopus of 600 g, 200 g Trasimeno bean, 30 g of carrot, 100 g of extra virgin olive oil, 30 g of celery, 20 g of white onion, 1 aromatic bunch, 500 g of chicken broth, a pinch of salt, pepper, lemon paste, fish mayonnaise.

Method

Finely chop the vegetables and brown them in a saucepan with extra virgin olive oil. Add the aromatic bunch, the bean and sprinkle with the chicken broth. Cook over low heat for 20 minutes. Place in a container and let cool. Tie with fish mayonnaise, extra virgin olive oil and season with salt and pepper. In the meantime, clean and wash the octopus and cook it in the oven at 98 ° for two hours. Once cooked, let it cool and then cut the tentacles that you will roast on a tray in the oven. Once roasted, make up the dish by placing the bean mixture in the center and the octopus tentacles on top. Finish with a few leaves of endive and a little lemon paste, which you will prepare by blending 30 g of untreated lemon peel, 100 g of sugar, 50 g of honey, 60 g of peeled and seedless lemons and 80 g in a mixer. of powdered sugar. Once everything is amalgamated, pour the lemon cream into a sterilized jar and keep it in the fridge for 20 days.

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Tortellini in broth with legume flour, gluten-free – Italian Cuisine

Unmissable in the Christmas lunch, they are also delicious in this gluten free version, perfect for those who are celiac and not only

The classic Christmas first course becomes gluten free and conquers everyone, even those who are not celiac. "Secret" ingredient, the legume flour steamed: good and tasty, it allows you to obtain an elasticity similar to that of gluten-free flours, but completely gluten free. Not only that: legume flour is also suitable for those suffering from diabetes, for children, for athletes, for all those looking for a greater protein intake in their diet, but also for those who want a new taste.

How to use it? We asked for the tortellini in broth recipe a Monica Neri, which produces legume flour Legù. From her a piece of advice: "The dough involves the use, in addition to legume flour, of cooked gluten-free cereal flours: steam cooking gluten-free cereals and legumes, together with the use of hot water greater elasticity and help to naturally bind the dough without using licit, xanthan or other thickeners / agglomerants .

Tortellini in gluten-free broth: recipe with legume flour

Ingredients

For pasta

100 g of steamed yellow cornmeal
50 g of steamed white corn flour
150 g of LEGÙ BLEND (steamed legume flour)
150 g of hot water
Rice flour for sprinkling

For the stuffing

100 g of sausage
50 g of lean ground beef
50 g of pork
50 g of veal
50 g of PANURÈ LEGÙ (steamed legume breadcrumbs)
salt, pepper and nutmeg

For the broth

500 g of broth meat
1/2 onion
1/2 carrot
1/2 stalk of celery, halved
1 parmesan crust (optional)
2 level teaspoons of fine sea salt
laurel
peppercorns

Method

For the broth: In a saucepan, collect the meat, the peeled and washed vegetables, a few bay leaves, peppercorns, salt and a liter of cold water. Bring to a boil and leave to cook over low heat for at least 2 hours. When cooked, strain the broth through a fine sieve.

For the pastry: on the pastry board, sift the flours forming the classic fountain. Make a hole in the center and slowly pour in the hot water; bring the flour to the center with your fingers, mixing it. Knead and form a ball that you will cover with cling film and let it rest for at least 2 hours.

For the stuffing: coarsely cut the meat and collect it in a bowl with the mince. Place the sausage cut into small pieces in a pan, brown and grease the meat; cook for about ten minutes. Add the cooked legume breadcrumbs, mix and let cool. Put everything in a blender and blend until you get a homogeneous mixture. Add the nutmeg, salt and pepper, blend again and set aside.

Prepare a few tortellini at a time, to work them quickly. Divide the dough into 6 parts, leave the remaining sheet covered to prevent it from drying out. Roll out the pastry with the help of a rolling pin or a pasta machine, sprinkle with rice flour, so it doesn't stick. With a wheel, preferably knurled, first cut the sheet of dough horizontally (lengthwise) into strips about 3 cm high, then cut vertically into strips about 3 cm wide, creating squares.

Place a little filling on each square, moisten the edge with a finger soaked in water, close in half, press around the edges with your fingers and pinch the shorter sides.

Cook the tortellini in boiling broth but on a very low flame, very gently, for one minute from when they come to the surface. Turn off the heat and let it rest for 2 minutes. Serve the tortellini hot to taste, sprinkling with grated parmesan.