PulsesEvery kind of beans here are left one day in fresh water, changed several times. Then, they are cooked gently (low fire and no cover) in salted water with garlic and a laurel leaf until softened. Cannellini beans salad Once chilled out, the beans are to be seasoned with extra virgin olive oil and fresh chopped parsley. ------------------------- Fave saltate Once chilled out, the beans are to be gently fried in a pan with extra virgin olive oil, garlic, shallot and carrots. Fresh chopped parsley will complete the pteparation. ------------------------- Fagioli con l'occhio alla portoghese Once chilled out, the beans are to be mixed in boulle with a boiled egg and a raw shallot, both finely chopped. All is to be seasoned with black pepper, salt and with generous extra virgin olive oil. Stored in the fridge, they need to be taken out roughly 15 minutes before consumption. ------------------------- Crema di adzuki These beans are to keep cooking until they start to melt. Then they are transformed into cream with an immersion mix, They can be seasoned at pleasure before storing in the fridge. The cream can be consumed on top of a toasted slice of bread.
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For further info and your advice please e-mail me at: coquinaria@domusalessandra.com
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