Ingredients (serves 4):
200g dried white beans
2 tbsp homemade tomato sauce tureens
2 cloves garlic, peeled and chopped
1 small bunch of parsley
100 ml double cream 22% M.G.
Virgin olive oil
A dash of vinegar
water
preparation:
The first will be put to soak the beans for 12 hours. Then we cook as usual (with water that covers a finger). If by chance we forgot to put the beans to soak, we can work as normal boiling it and adding a teaspoon of baking soda to water. It will take a little longer to cook, and are not as nice and as whole when soaked, but to make a cream served us perfectly.
In my case I cooked in a broth that had little to do "Galician soup".
When cooked put them in a glass blender and add the remaining ingredients.
We passed the resulting puree for a Chinese or a strainer to remove skins and harshness and serve with a few drops of olive oil.
It is very thin cream, soft and tastes great, sure to please even the children who refuse to eat vegetables.
200g dried white beans
2 tbsp homemade tomato sauce tureens
2 cloves garlic, peeled and chopped
1 small bunch of parsley
100 ml double cream 22% M.G.
Virgin olive oil
A dash of vinegar
water
preparation:
The first will be put to soak the beans for 12 hours. Then we cook as usual (with water that covers a finger). If by chance we forgot to put the beans to soak, we can work as normal boiling it and adding a teaspoon of baking soda to water. It will take a little longer to cook, and are not as nice and as whole when soaked, but to make a cream served us perfectly.
In my case I cooked in a broth that had little to do "Galician soup".
When cooked put them in a glass blender and add the remaining ingredients.
We passed the resulting puree for a Chinese or a strainer to remove skins and harshness and serve with a few drops of olive oil.
It is very thin cream, soft and tastes great, sure to please even the children who refuse to eat vegetables.
No hay comentarios:
Publicar un comentario