Tag: legumes

Dried broad beans: how to cook them without mistakes and 3 easy recipes – Italian cuisine reinvented by Gordon Ramsay

Arrange the dried broad bean purée on individual plates, complete with the turnip greens, a drizzle of raw extra virgin olive oil and serve accompanied by toasted bread.

Macco di fave: the recipe

The Broad beans it’s a recipe traditional Siciliana simple dish whose protagonists are dried broad beans.

Ingredients for 4 people

350 g of soaked dried broad beans
1 carrot
1 spring onion
1 clove of garlic
wild fennel
extra virgin olive oil
salt
black pepper

Method

Clean it carrot and the spring onion, chop them finely and fry them in a saucepan with 4 tablespoons of extra virgin olive oil. Also add the crushed poached garlic and the broad beans rinsed from the soaking water.

Season for a few minutes, cover with hot water, season with salt, cover with a lid and cook on a low heat for at least an hour or until the beans begin to break down. Stir frequently and add any additional warm water if the soup dries out too much during cooking. Serve the Broad beans very hot and creamy, finishing with a generous grind of pepper, chopped wild fennel and raw oil.

Fried broad beans: the recipe

Perfect for munching during an aperitif. The fried broad beans they are very tasty and can also be used to give a crunchy note to many recipes.

Ingredients for 4 people

200 g of dried broad beans
1 liter of peanut oil
Salt to taste

Method

Rinse the dried broad beans well, place them in a bowl, cover with cold water and leave them to soak overnight. Rinse them well, drain them and pat dry with absorbent paper. Pour the seed oil into a saucepan and when the oil has reached a temperature of 160°C, fry the broad beans a few at a time, until they are golden.
Remove them with a slotted spoon and let them drain well on a sheet of absorbent paper for fried foods. Season with salt and serve.

Spelled soup with legumes recipe – Italian Cuisine

Ingredients

180 g pearl spelled
100 g cottora broad beans
100 g white beans
100 g roveja
100 g Umbrian round beans
50 g onion
50 g carrot
50 g celery
50 g butter
1 clove of garlic
1 bay leaf
1 piece of raw ham bone
1 piece of raw ham
1 sachet of saffron
basil
fresh pecorino
extra virgin olive oil
salt
pepper

Duration: 1 h

Level: Easy

Doses: 6 people

For the recipe of spelled soup with legumes, soak the beans separately for one night (12 hours).
Cut onion, celery and carrot into not too small cubes and brown them with the butter, the poached garlic, the piece of bone or ham and the bay leaf for about 3 minutes.
United spelled and cook for about 15 minutes, then add the other legumes and saffron, season with a few basil leaves and cover everything with about 2 liters of water. Continue cooking for about 30 minutes: the beans will fall apart, while the other legumes will remain whole. Finally, season with salt and pepper.
Distribute the soup in the dishes, season with plenty of fresh grated pecorino and a drizzle of oil and serve.

Black legumes: because they are perfect for those on a diet – Italian Cuisine

They stimulate intestinal activity, promote the elimination of waste substances and have excellent satiating power that helps fight hunger and extra pounds. Here are 3 good reasons to bring them to the table

Especially in the colder months, i legumes they are often protagonists at the table. They are perfect for preparing soups, soups and first courses and to give a special touch to seasonal salads. In supermarkets and organic shops, in addition to traditional varieties, there are also dried black legumes. Loved by chefs for their taste and their particular appearance, they ensure a real mix of nutrients useful for keeping fit. «From an energy point of view, chickpeas, lentils, beans and black beans have more or less the same caloric content as traditional varieties. They provide about 350 calories per hectogram. For this reason, the right dose to consume is around 50 grams ”, explains the nutritionist Valentina Galiazzo, specialist in clinical biochemistry. «From a nutritional point of view, however, they have one more advantage. They ensure a greater concentration of micro and macronutrients that positively influence the line . So let's see what benefits i have black legumes and why bringing them to the table can be an excellent strategy for promote a healthy weight.

They have excellent anti-inflammatory properties

Black legumes act as real scavengers in the body. «Compared to traditional ones, they are richer in antioxidants. They contain a higher amount of anthocyanins which have anti-inflammatory properties. They facilitate the elimination of liquids in the tissues, responsible for swelling and retention. They also help get rid of free radicals produced by detoxification processes and expel harmful substances, which over time can promote the slowing of metabolic functions and weight gain ", says nutritionist Valentina Galiazzo.

They help keep blood sugar and cholesterol in check

Another advantage of black legumes is that they provide more minerals and fiber than traditional varieties. "Thanks to the richness of these nutrients, they promote the metabolism of carbohydrates and fats and hinder their assimilation. The fibers in particular slow down its absorption and help to stay away from an exaggerated production of insulin, a hormone that stimulates hunger and promotes weight gain. Finally, they are rich in B vitamins, essential for the proper functioning of metabolic processes. Due to their high fiber content, they are not recommended for those suffering from diverticula and irritable colon .

They reduce nervous hunger attacks

"The soluble fibers of which they are excellent sources help to keep the intestinal flora in balance, which is involved in the synthesis of serotonin, a hormone that affects hunger and mood".

Gordon Ramsay Recipes