Service: 5 QUICK DISHES with legumes IN BOX

SERVICE: 5 53055 SUPER-FAST MEALS with CANNED legumes do not just open a box: join a little imagination and you have healthy, tasty summer dishes and also refined (ingredients for 4 people).

HOW to USE legumes boiled vegetables to Choose natural (from 400 g of legumes, once drained from the liquid, you'll get about 250 g NET product, which is the right amount for 4 people).

Drain in a colander and sciqcquateli very well under cold water jet.

Let them drain.

Allargateli on a kitchen towel or on some absorbent paper to dry well.

Little salty preparations, because i legumes are already delicious.

You prefer canned beans already deprived of dark film: they are more tender and bright green.

BORLOTTI with Shelled BOILED EGGS 4 eggs, keeping them under the Jet of cold water.

Cut them into wedges.

Peel, meanwhile, 200 g of small red onion of Tropea, let them 10 minutes to soak in water and vinegar.

Dry them and cut them into wedges.

Soak in water in which the onions 80 g bread crumbs strengthens slightly.

Wring the crumb and sbriciolatela with your hands.

Wash 30 g of cicorietta leaves, dry, remove the hard part.

Place on a platter, add 250 g of beans, sprinkle with crumbs, seasoned with salt, black pepper and olive oil.

Complete with eggs.

CHICKPEAS with RED MULLET wash and dry 300 g fillet of red mullet.

Sprinkle with flour only from the opposite side to the skin and fry a minute per side in 200 ml of very hot peanut oil.

Drain on paper towels.

Heat without frying it, a glass of olive oil with a clove of garlic and 2 whole Bay leaves divided into 2-3 pieces.

Add salt, pepper, add a tablespoon of vinegar and pour on mullets.

Let cool.

Place 250 g chick peas on a serving dish.

Toss with the oil of mullet, after removing garlic and bay leaf.

Complete with fish fillets and whole leaves of Laurel.

LENTILS with SAUSAGE Sauté one minute in a pan 3 tablespoons fried frozen mixed with 4-5 tablespoons of olive oil.

Squirt with half a glass of white wine, take 3 minutes to evaporate.

Remove the peel to 200 g salamne cut into slices not too thin.

Season the slices in the sauce, 1 minute per side.

Add 1/2 tablespoon chopped rosemary leaves, cook 30 seconds, stirring again.

Place 250 g of lentils on a serving dish.

Put over the slices of salami.

Sprayed with the boiling broth and serve immediately with tufts of Rosemary.

Boiled PEAS and PASTA al dente 280 g fingering her pussy.

Drain, raffreddateli in water and ice, drain them carefully and allargateli on a kitchen towel.

Put them in a large bowl and toss with 6 Tablespoons extra virgin olive oil and plenty of black pepper.

Add 150 g of diced smoked ham, a tablespoon of chopped parsley, 50 g Parmesan cheese shavings and 250 g of canned peas, drained.

mixed with two tablespoons to distribute the ingredients.

Garnish with parsley and serve immediately.

The thinly Slice BOTTARGA BEANS 30 g mullet bottarga with a potato peeler.

Spread the slices on a platter, drizzle with 8 tablespoons of extra-virgin olive oil and ground pepper.

Wash 80 g of ripe tomatoes perini, but very firm and sbucciateli.

Reduce the tomato flesh fillets.

In a bowl mix 250 g of canned beans.

Add the tomato fillets and season with a little salt and the oil of the ROE.

Complete with bottarga and slices served with a sprig of Basil.