Cream of cannellini beans
Instructions
To soak the beans in cold water for 12 hours.
Select the carrot and pelarla; Peel the onion and the garlic; deprive the celery of filaments and wash all vegetables.
Drain the beans, put them in a pot, add the carrot and celery divided in pieces, 1 garlic clove and bay leaf; cover with plenty of cold water and let them Cook, moderate focus, for 70 minutes; Salt almost at the end of cooking and add a little warm water if necessary.
At the end of cooking, the water should be almost completely absorbed.
Then switch to blend the beans with the remaining cooking liquid.
Wash the florets of broccoli and Blanch them in boiling salted water for 2-3 minutes.
In a pan with two tablespoons of oil to wither the finely chopped onion without letting it Brown; Add bean puree, stir and pour a little hot water (half a litre), bring to the boil the cream and boil for a few minutes, stirring often; Finally, flavour it to taste with a pinch of salt if necessary.
In a pan with two tablespoons of olive oil extra-virgin, lightly sauté the garlic stayed with the chili, add the chopped anchovy fillets and let them melt mixing them often; Add the florets of broccoli and let stand for a few minutes.
Pour the cream of cannellini beans very hot on individual plates and pour the florets of broccoli; drizzle with the remaining oil and sprinkle with a little freshly ground pepper.
Ingredients and dosing for 4 persons
- 200 g of dried cannellini beans
- 250 g of florets of broccoli
- 2 cloves of garlic
- 1 leaf of laurel
- 10 cl of olive oil extra virgin
- 1/2 carrot
- == 1 small onion
- 1/2 stalk of celery
- 2 anchovy fillets in olive oil
- 1 chili
- Salt
- Little of pepper