Risotto with mulberry blackberries with almond butter
Sauces from Italy
Cream of cannellini and robiola
Cream of cannellini and robiola
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
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.
preparation
step 1
Soak the cannellini beans for at least 12 hours before cooking them.
step 2
Then rinse them under running water and boil for 45 minutes or, in a pressure cooker, for 20 minutes from the whistle.
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.
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.
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.