Beans and chickpeas are precious ingredients that give taste, energy and wholesomeness to our dishes. The Italian culinary tradition has always used them with creativity and balance.
Today we present an appetizing recipe that features them as the main characters: delicious croquettes enriched with aromatic spinach pesto and served on a soft and spicy pumpkin cream.
Precious and versatile ingredients to be used in many different compositions: the aromatic pesto, for example, can enrich the Linguine of Le Stagioni d'Italia creating a mouth-watering dish completed with toasted pumpkin seeds and lemon zest. With the pumpkin cream, instead, it is possible to create also delicious toasted bread croutons, flavored with Le Stagioni d'Italia extra virgin olive oil and Le Stagioni d'Italia borlotti beans.
Tags
Recipe categories
Difficulty
Preparation time
25 minutes
Cooking time
30minutes
Chef
Ingredients
Name
Borlotti beans Le Stagioni d'Italia
Value
75 g
Name
Le Stagioni d'Italia chickpeas
Value
125 g
Name
3 cereals Le Stagioni d’Italia
Value
100 g
Name
Aromatic pesto
Value
4 cucchiai
Name
Laurel
Value
q.b.
Name
Kombu seaweed
Value
q.b.
Name
Onion
Value
1
Name
Carrots
Value
2
Name
Extra vigin olive oil Le Stagioni d’Italia
Value
q.b.
Name
Breadcrumbs
Value
q.b
Name
Flour Verna type 2 Le Stagioni d’Italia
Value
q.b.
Name
Olio for frying
Value
q.b.
Name
Spinach
Value
400 g
Name
Pine nuts
Value
40 g
Name
Walnuts
Value
20 g
Name
Yeast
Value
2 cucchiai
Name
Salt
Value
q.b.
Name
Unsweetened soy milk
Value
q.b.
Name
Hulled Pumpkin
Value
q.b.
Name
Shallot
Value
q.b.
Name
Rosemary, sweet paprika, nutmeg
Value
q.b.
Preparation steps
Description
Preparazione crocchette:
1) Mettere in ammollo i legumi con foglie di alloro e un pezzettino di alga kombu. Cambiare l’acqua un paio di volte durante l’ammollo.
2) Trascorso il tempo dell’ammollo lessarli.
3) Tritare quindi grossolanamente i legumi lessati.
4) Tritare finemente la cipolla e le carote. In una boule unire i legumi alle verdure e ai tre cereali. Impastare bene. Frullare 1/3 del composto. Amalgamare bene gli ingredienti, incorporando la farina Verna e il pesto aromatico, regolare di sale.
6) Formare le crocchette, passarle nel pangrattato.
7) Friggerle e servirle ben calde accompagnate dalla crema di zucca.
Preparazione del pesto aromatico:
1) Immergere le foglie di spinaci in acqua bollente salata per 30 secondi e poi raffreddarle in acqua e ghiaccio.
2) Tostare i pinoli e le noci, frullarli finemente fino a ottenere una farina. Incorporare gli spinaci. Frullare, aggiungere il lievito alimentare e miscelare.
3) Incorporare l’olio extra vergine d’oliva e il latte di soia fino a ottenere un composto corposo, ma non granuloso.
Preparazione della crema di zucca:
1) Arrostire in forno la zucca condita con sale, olio extra vergine d’oliva e rosmarino.
2) Stufare lo scalogno con acqua, sale e olio extra vergine d’oliva.
3) Frullare la zucca dopo aver eliminato il rosmarino con lo scalogno e le spezie fino a ottenere una crema liscia e uniforme.
Note:
Per ottimizzare le preparazioni è possibile utilizzare il pesto aromatico anche abbinato alle Linguine Le Stagioni d’Italia, completate con semi di girasole tostati e scorza di limone grattugiata.
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Preparation Steps:
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Preparation steps template
Short
Preparation steps
Description
Preparation of Croquettes:
Soak the legumes with bay leaves and a small piece of kombu seaweed. Change the water a couple of times while soaking.
Description
After soaking time, boil them.
Description
Coarsely chop the boiled legumes.
Description
Finely chop onion and carrots. In a bowl, combine the legumes with the vegetables and the three grains. Mix well. Blend 1/3 of the mixture. Mix the ingredients well, incorporating the Verna flour and aromatic pesto, and adjust the salt.
Description
Form croquettes and dip in breadcrumbs.
Description
Fry the croquettes and serve piping hot accompanied by the pumpkin cream.
Description
Preparation of the aromatic pesto
Soak the spinach leaves in boiling salted water for 30 seconds and then cool them in water and ice.
Description
Toast the pine nuts and walnuts, blend them finely until obtaining a flour. Add the spinach. Blend, add the nutritional yeast and mix.
Description
Incorporate the extra virgin olive oil and soy milk until the mixture is full-bodied, but not grainy.
Description
Preparation of the pumpkin cream:
Roast the pumpkin seasoned with salt, extra virgin olive oil and rosemary in the oven.
Description
Stew the shallot with water, salt and extra virgin olive oil.
Description
Blend the pumpkin after removing the rosemary with the shallot and spices until smooth and evenly creamed.
Notes:
To optimize preparations, you can also use the aromatic pesto combined with linguine by Le Stagioni d'Italia, complemented with toasted sunflower seeds and grated lemon zest.
Title
Ingredients for 4 people