3 RECIPES WITH BROAD BEANS AGIZZA CIRO

Cannelloni with beans

INGREDIENTS FOR 4 PEOPLE

4 eggs
250 g fresh lasagne puff pastry
300 g fresh or frozen shelled broad beans
200 g ricotta cheese
1 egg
40 g grated Parmesan cheese

200 ml of ready-cooked béchamel
6 anchovy fillets in oil
50 g of almonds
20 g of grated pecorino
butter for the baking dish
salt and pepper

PREPARATION

Boil the beans, drain and pass them to the mill, collect the puree in a bowl and add the ricotta, egg and grated parmesan, mix well and season with salt pepper. Blanch the pasta leaves in salted water and spread it on a clean sheet. Cut each into 2 squares and fill them with the filling using a spoon or a pastry bag with a smooth nozzle. Roll the squares of dough around the filling and transfer the cannelloni into a buttered oven dish. Blend the béchamel with half of the almonds and the anchovies and pour it on the cannelloni, sprinkle the surface with the rest of the ground almonds and the pecorino. Bake at 200° C and cook for about 30 minutes.
Source: ricettefantasia.myblog.it

 

Plum cake with beans and goat cheese

INGREDIENTS FOR 4 PEOPLE

120 g of flour "00"
100 g of spelled flour
11 kg of beans with pod
120 g of goat's cheese
3 eggs

100 ml of milk
100 ml of oil
1 sachet of instant yeast
salt

PREPARATION

Prepare the tomato sauce by placing in a pan the onion and garlic minced with 4 tablespoons of olive oil. Remove the beans from the pod, blanch for 3 minutes in boiling water, drain them in a bowl with cold water and remove the peel. Cut the goat cheese into pieces and grate it to the mixer. Grease or oil a plum cake mold by placing some parchment paper on the base. Add the eggs, milk and oil in a bowl and mix them with an electric mixer. Add the flour and mix again. Add the goat cheese, broad beans and a pinch of salt. Add the sifted yeast and mix well. Place the mixture in the plum cake mold and cook in a preheated oven at 180 degrees for about 45 minutes. Let cool and remove the plum cake from the mold.
Source: lacucinaimperfetta.com

 

Meatballs of beans and feta

INGREDIENTS FOR 4 PEOPLE

400 g of beans already shelled
80 g of feta cheese
2 tablespoons of breadcrumbs
1 shallot
200 g of mixed salad
1 egg

1 lemon
white flour
peanut
oil for frying extra virgin olive oil
salt

PREPARATION

Keep aside a handful of beans for decoration and cook the remaining in boiling water for 15 minutes; drain it, pass it through the vegetable mill mounted with the disk with small holes and collect the puree in a bowl. Rinse the feta cheese under the water, dry it and crumble it with your hands in small pieces. Peel the shallot and finely chop it. Mix the beans with feta, a pinch of salt, egg, breadcrumbs and chopped shallots. With moistened hands form the meatballs the size of a walnut, pass them in flour, lightly crush them and bake half a minute per side in a non-stick pan with a finger of hot peanut oil. Drain the meatballs and let them rest for a few seconds on sheets of fried paper towels; subdivide the salad into 4 servings, add the meatballs and season with 2 tablespoons of oil emulsified with a pinch of salt and lemon juice. Complete the dish with the beans kept aside.
Source: ricette.donnamoderna.com