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Cream of cannellini and robiola

ingredients

servings

4

Pepper

to taste

Iodized salt

to taste

Extra virgin olive oil

to taste

Grated lemon peel

1 teaspoon

Robiola cheese

200 grams

Cannellini beans

300 grams

Sauces from Italy

Cream of cannellini and robiola

Cream of cannellini and robiola

vegetarian with lactose high in fiber high in potassium high in phosphorus

ready in

50 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cream of cannellini and robiola

A simple recipe combining the legumes with the freshness of the robiola. I usually serve with bread crunchy or some crunchy piadines like finger food, but also stuffed with vegetable sandwiches. It is fast to prepare and very versatile in its use.

Cream of cannellini and robiola step 1

step 1

Soak the cannellini beans for at least 12 hours before cooking them.

Cream of cannellini and robiola step 2

step 2

Then rinse them under running water and boil for 45 minutes or, in a pressure cooker, for 20 minutes from the whistle.

Cream of cannellini and robiola step 3

step 3

Slices at the end of the cooking. Alternatively, you can use a ready-made cannelloni box, in which case you will not need to bite them.

Cream of cannellini and robiola step 4

step 4

Add the beans, rosburn and lemon zest into a mixer, add two tablespoons of oil, salt and pepper and mix until the cream is homogeneous.

Cream of cannellini and robiola step 5

step 5

If you do not eat it immediately you can keep your cannellini cream and robiola in a covered refrigerator for up to 2 days.

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