Legusnello, here is an original recipe for cooking and consuming legumes in an alternative way. It is a preparation capable of enhancing the properties of legumes and, at the same time, enhancing the taste of our dishes.
Legusnello, here is an original prescription to cook and consume legumes in an alternative way. It is a preparation capable of enhancing the properties of legumes and, at the same time, enhancing the taste of our dishes.
Fruit of the collaboration between Doctor Franco Leone and the dietician Mary Pappalardo after years of studies on the beneficial properties of legumes, this simple and delicious recipe seeks to facilitate their daily consumption by overcoming the limits of these foods rich in vegetable proteins, but not always too digestible or palatable.
As reported, in fact, by the two doctors on the Facebook page dedicated to this product, "Legumes have a double" limit ": in cooking they hydrate, doubling their weight and volume (with possible negative repercussions on digestibility: irritable colon, bloating, etc.); "not exciting" taste and palatability (especially when compared with "sausages" and "french fries"). "
Starting from this assumption, they created a very simple compound made from the drying of beans or chickpeas to be used as a condiment for both sweet and savory dishes, simply by sprinkling it on the dishes. As a substitute for meat, cured meats, fish, eggs and cheeses, it can be used instead of Parmesan on pasta, to enrich sandwiches, wraps and salads, but also desserts and pralines. And looking at the images of the recipes in which it was used, it promises really well:
Photo source: www.facebook.com/pg/legusnello
La preparazione of Legusnello is really a lot simple: we have experienced it for you.
Here is the step-by-step photo tutorial to make a 50 cl jar of legusnello beans (but the same procedure can also be performed, for example, with chickpeas.
An excellent solution also for those who follow a vegetable diet, for those on a diet, but also, for example, to make children eat more legumes.
- 200 gr of dried cannellini beans
- 1 lemon with edible peel
- 2 bay leaves
- Preparation Time:
- Cooking time:
- Rest time:
24 h of soaking
for 1 jar of 50 cl
How to prepare Legusnello: procedure
- To put the beans soaked in a bowl full of water for twenty-four hours, taking care to change it at least a couple of times,
- passed the hours of soaking, rinse the legumes and put them in a pot full of water together with the bay leaf and the lemon peel already thoroughly washed.
- To put over the heat and cook everything over medium heat with a semi-open lid for about forty-five minutes, taking care to stir occasionally.
- Cooking when finished, remove the bay leaf and the lemon peel and drain the beans, place them on a clean, unwashed cloth with fabric softener and leave to cool for five minutes, then dry the beans and place them in a pan lined with parchment paper,
- bake in a hot oven at 120 ° and let them dry for twenty minutes,
- to follow let them cool on a plate and gradually pass them in a food processor to pulverize them,
- put the pulverized beans again in a baking tray lined with parchment paper and pass them in a hot oven at 120 ° for another twenty / thirty minutes, taking care to turn the mixture often, once dried Legusnello must be dry and not humid and the timing of the latter step may change depending on the oven used.
- Drying finished taking out of the oven, let Legusnello cool in a dish and then store it closed in a glass jar in the pantry.
How to make legumes more digestible