Monday, January 25, 2010
1st "Cook the dried legumes"
Put in a bowl of cold water 200gr. of white beans, 100gr. of peas, 100gr of fava beans, 100gr, of chick peas and leave them inside for 1 night.
The next day put the legumes in a pot full of 2lt. of cold water (not salted) add 2-3 leaves of laurel and 2 little tomatoes cut in pieces.
2nd "Add cream to the soffritto"
Boil the legumes for about 2hrs at low fire. Salt at half cooking.
Strain them (conserve the broth) and sieve 2 parts of 3, put the cream in a bowl.
Let fry in the same pan 1 carrot, 1 green onion and some leaves of celery cutted with 2 spoon of olive oil, add the cream and still well.
Add some hot broth to the cream and cook 15-20 min. Adding from time to time the broth
(you should have a very soft cream)
Finish it with the whole legumes and after some minutes take away from the fire.
Sesason with some cutted parsley, extra virgin olive oil and parmesan cheese.