A delicious light recipe perfect for vegans and vegetarians. Discover a tasty variation with the addition of gratinated vegetables and crumbled taralli.
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Recipe categories
Difficulty
Preparation time
780 minutes
Cooking time
60minutes
Nutrition table
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Chef
Ingredients
Name
Dried Zolfino Bean
Value
200 g
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Extra Virgin Olive Oil
Value
100 g
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Semi-fresh dill
Value
to taste
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Taralli
Value
to taste
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Artichoke hearts
Value
to taste
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Aubergine fillets
Value
to taste
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Garlic
Value
1 clove
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Sage
Value
2 leaves
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Pepper
Value
to taste
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Salt
Value
to taste
Title
Preparation Steps:
Preparation steps template
Short
Preparation steps
Description
Rehydrate the beans for 12 hours in 1.5 litres of water.
Description
After 12 hours, proceed with the cooking, adding to the water a clove of garlic, a bay leaf, sage, a tablespoon of evo oil, 5 grinds of pepper and a pinch of bicarbonate of soda, which will help the beans to cook perfectly.
It should be simmered for about 35 to 40 minutes (the bean must be well cooked, no matter how broken).
Description
Once the beans are cooked, add salt and remove the garlic, bay leaf and sage. Also remove a third of the cooking water and blend with a blender on maximum power, adding 100 g of evo oil and some of the cooking water.
The result will be a smooth, dense and homogeneous cream.
Description
Drain the vegetables in oil and dry them with paper.
Then place them in the oven, preheated, in grill mode and proceed to gratin for 5 minutes at 200°.
Description
Chop the taralli in a tea towel and coarsely break them up with a spoon.
Description
Proceed with the serving by pouring the bean purée onto the plate, lay the grilled vegetables, the semi-fresh dill, the crumbled taralli and a drizzle of evo oil on top. Finish by adding a leaf of fresh basil to the plate.
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INGREDIENTS: