Tag: vegetables

Bagna cauda recipe by Pope Francis, the recipe – Italian cuisine reinvented by Gordon Ramsay

Bagna cauda recipe by Pope Francis, the recipe


What does that have to do with it bagna cauda with Pope francesco? You must know how great the emigration was from Piedmont in Argentina and that there are many Piedmontese dishes popular in the South American country among third and fourth generation immigrants and in Argentine cuisine in general.

In Carlo Petrini’s book-interview, Terrafutura. Dialogues with Pope Francis on integral ecology in 2020, Pope Bergoglio he remembers the lunches of his youth in a community of Piedmontese immigrants.

While on working days we ate almost exclusively there polentaon holidays the bagna cauda reigned which in Argentina ended up becoming the «Italian Sunday lunch dish, known by the name of baña cauda. In a further Argentine elaboration, baña cauda is also poured over the agnolotti (ravioles) or on Milanese steak. Discover the recipe.

How to cook dried beans – Italian cuisine reinvented by Gordon Ramsay


Economical, versatile, beans are precious allies in the diet. Dried they are practical because they are available all year round. You don’t prepare them because you don’t know how to cook dried beans? Don’t miss the opportunity to learn with this article, because i beans once cooked they can be enriched soups and soups, Side Dishesbut they can also become the protein main ingredient of numerous recipes. Below you will find the steps to follow to cook them, while in our gallery you will find others suggestions to get the most out of their cooking.

How to cook dried beans: the recipe

Ingredients

  • 250 g of dried beans
  • 1 clove of garlic
  • 2 bay leaves (or other flavoring to taste)
  • water to taste

Method

  1. Take i dried beans and wash them under running water. Then take a large basin and soak them in cold water for a night or more. If you can, change the soaking water every 4-5 hours to avoid fermentation. The water should not be salted. The next day, drain them and rinse them under running water.
  2. Take a deep pan, fill it with cold water, add the beans andlaurel (or the aroma you want), but do not add salt (the salt could break the skin). Bring the water to the boil, then cook over a low heat, with the pan half covered. If a lot of foam forms on the surface (due to fermentation), add a spoonful of extra virgin olive oil to the cooking water.
  3. Once cooked – it could take an hour or even two, depending on how old the beans are or how long they have been soaking -, turn off the heat and let them cool in their cooking water. Now they are ready to be used in your recipes or even to be eaten as is, by sautéing them in a pan, salting them, and seasoning with just a drizzle of extra virgin olive oil.

Browse the gallery to discover all the tips

Cooking dried beans: tips for getting the most out of them

3 recipes with beans

Lamon bean soup with barley

Three bean minestrone

Pasta And Beans With pork rind

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