Drive away with green broad beans and ricotta
97 recipes
Medallions of broad beans and black cabbage
ingredients
servings
4
Leeks
1 unit
Fava beans
250 grams
Carrots
1 unit
Garlic
1 wedge
Kale or black cabbage
300 grams
Breadcrumbs
to taste
Extra virgin olive oil
to taste
Salt
to taste
Pepper
to taste
second courses from Italy
Medallions of broad beans and black cabbage
Medallions of broad beans and black cabbage
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The black cabbage pie is a tasty and appetizing idea to enjoy this particular flavor that in Tuscany is consumed in a thousand different ways. This cake is certainly a delicious appetizer for vegetarians and not only but you can serve 2-3 medallions so as to form a truly unique and delicious dish!
preparation
step 1
Soak the beans for at least 4 hours, drain and rinse them well. Transfer them in a saucepan, preferably earthenware, add the peeled garlic clove and half a clean leek, cover with cold water and cook for about 30 minutes from boiling;
step 2
let it cool and put in the fridge for at least 1 hour so as to make the mixture solidify. Meanwhile, clean the carrot and cut it into cubes, reduce the advanced leek to slices and let it dry in a pan with 2 tablespoons of oil and 2 of water for 2-3 minutes.
step 3
Add the cleaned and sliced black cabbage leaves and continue cooking for 2-3 minutes, stirring, then let it cool. Mix the bean purée with the prepared vegetables in a bowl and add the breadcrumbs, until the mixture is soft and mouldable;
step 4
season with salt and pepper. Pour 1/4 of the mixture into a pasta dough of about 8 cm of diameter slightly greased, form a medallion and place it on a baking sheet lined with baking paper; repeat the operation for another 3 times.
step 5
Cook the medallions in an oven which is already hot at 200 ° C for about 20 minutes, then serve warm, accompanying them, as desired, with fried cherry tomatoes and dried fruit grains.
