A very simple dish that you can serve with crackers as an appetizer.
Ingredients:- 200 g dried broad bean
- 100 gr. parmesan
- 1 leek
- 1 tablespoon extra virgin olive oil
- ½ cup of dry white wine
- 2 sage leaves
- ½ teaspoon turmeric
- salt
Time: 15 minutes + baking
Soak the beans overnight (or 10 hours), cook in pressure cooker for 20 minutes.
Drain and mash with a fork.
In a non-stick pan fry the finely sliced leek in a little oil, add the chopped sage and mashed beans.
Season with turmeric. Add ½ glass of dry wine. If you want to pass all in the mixer if not yet crushed with a fork.
Add the Parmesan cheese and bake until the puree does not detach itself from the sides of the pan.
Serve warm or cold.
See the recipe in printable PDF
Soak the beans overnight (or 10 hours), cook in pressure cooker for 20 minutes.
Drain and mash with a fork.
In a non-stick pan fry the finely sliced leek in a little oil, add the chopped sage and mashed beans.
Season with turmeric. Add ½ glass of dry wine. If you want to pass all in the mixer if not yet crushed with a fork.
Add the Parmesan cheese and bake until the puree does not detach itself from the sides of the pan.
Serve warm or cold.
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| Turmeric: what is it? |
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