Drive away with green broad beans and ricotta
first courses from Italy
Cream of beans from the eye
Cream of beans from the eye
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
This velvety is a warm winter cuddle suitable, however, even for these dark and gloomy days of May.
preparation
step 1
First let's soak the 250g of black-eyed beans for one night together with 10g of black peppercorns.
step 2
Then we cook them in water, I use the pressure cooker for 20 minutes together with one half of the finely chopped onion.
step 3
After twenty minutes we let them cook for another 20, without a lid, so that the excess water evaporates. In this second cooking, add the chopped rosemary and the other half of the finely chopped onion.
step 4
When the excess water has evaporated we turn off the stove, add a couple of copious tablespoons of extra virgin olive oil and whisk.
step 5
Finally, serve with the velouté with toasted bread, I used gluten-free sesame crackers. We embellish the dish with strips of strictly hot chili pepper.