Recipes

Prepare a base of garlic and onion lightly fried in oil. When they start to brown, add the Extra Fine Legumes and stir for 1 minute over a medium flame, pouring in vegetable stock. Cook until the stock has been completely absorbed and then put to one side.

Clean the broccoli: cut off the stem, separate the florets and boil for 5 minutes in a pan of water with a pinch of salt. Then, pour out the water and leave for a few minutes to finish draining.

Finely chop the onion, parsley, cheese and broccoli. Put these ingredients in a bowl and crack in the two eggs. Season with salt and pepper to taste and use a spatula to mix well. Now add the breadcrumbs and mix again.

Grease an oven tray with olive oil spray. Use your hands to make small balls out of the broccoli mixture. The aim is to make them around the size of a ping pong ball, in other words around 4 to 5 cm in diameter. Once you have made each ball, place them on the baking tray. Bake, at 180ºC, for around 30 to 35 minutes.

Cut the courgettes lengthways and cook in boiling water for 5 minutes. Drain and remove the centres (keep to one side), to leave the walls around 1 cm thick.

Bring 750 ml water to the boil and add the Risottino. Leave to soak over a low flame until the water has been fully absorbed. Add half the centre of the courgettes and mix together.

Fill the 4 courgette halves with the mixture, place on an oven tray and top with cheese and parsley. Grill in the oven.

Roll out the shortcrust pastry and prick with a fork. Leave to rest while you prepare the filling.

Drizzle a saucepan with 2 splashes of oil and throw in the finely chopped onion and garlic. Before the garlic browns, add the Carnevale and stir until well mixed with the onion and garlic. Pour in boiling water and cook over a medium flame until the water has been fully absorbed.

Spoon the filling onto the pastry and roll. You could pour coffee (liquid) over the top to give it more colour. Preheat the oven to 175ºC and bake for 30 minutes.

Soak the Fine Legumes in a bowl with stock, leaving to one side while preparing the rest of the ingredients. Drain any excess water.
Chop raw onion and parsley and add the soaked Fine Legumes. Stir.
Add salt and spices. Stir.
Add the eggs and continue stirring.
Add the breadcrumbs to help the mixture bind.
Knead and shape into hamburgers.
Heat oil in a frying pan and cook the hamburgers.
Serve with bread, lettuce or vegetables.

Soak the legumes in boiling stock or microwave for 2 minutes. Crumble by blending in a food processer. Finely chop the onion and parsley and mix with the legumes. Season, add the eggs and mix well. Finally, stir the breadcrumbs evenly through the mixture.

Use a mixing spoon to form the meatballs and gently roll in flour. When they are ready, lightly fry in oil and put to one side.

For the sauce:

Chop the onion and carrot and sauté in two or three spoonfuls of olive oil. Season and stir until the onion is transparent. Add 250 ml stock and the two laurel leaves. Cook until soft then remove the laurel and blend. Pour the sauce into the pan and add the rest of the stock, stirring well.

Check the saltiness before adding the meatballs. Cook everything for 10 minutes and remove. They can be served alone or with rice, pasta or fries. Beware! Children find them irresistible…

Soak according to the basic instructions and beat egg with a pinch of salt. In another bowl combine the breadcrumbs, dried parsley, garlic powder and a little grated Grana Padano cheese. Mix well before coating the fillets, first in egg and then breadcrumbs.

Once prepared, these can be wrapped in cling film (before frying) and frozen, making them the perfect go-to for a quick dinner. There’s no need to defrost them before frying, they can go straight from freezer to pan.

They stay just as good as the day they were made!

Drizzle some oil in a pan and once it is hot, fry the Beef Bean. It can be served with salad, fries, mashed potato or whatever you fancy.