Delicate and flavoursome, the Tuscan gem of the area of Pratomagno, the Zolfini owe their name to the yellow grain they have.
Good in oil, cream or soup, they keep the cooking very well and should be suboluted in order to preserve its shape and flavor.
Ingredients for 4:
350 gr of Zolfini beans from Pratomagno
1 carrot
1 onion
1 celery coast
2 bay leaves
1 tablespoon of minced rosemary
1 teaspoon of fennel seeds
4 slices of bread
salt, pepper and extra virgin olive oil
Soak the beans overnight in a bowl with plenty of cold water.
The next day, rinse them and place them in a high-edged pot with plenty of cold water and 1 bay leaf. Boil for about two hours on low heat.
Important never salt the cooking water (if not at the end), otherwise the beans will never cook completely.
Wash and chop the carrot, celery and onion. Put them in a non-stick pan with at least 15 cm high edges and brown them with 2 tablespoons of oil and, 1 bay leave a pinch of salt. When the beans are cooked, drain them, keeping aside 1 liter of cooking water. Immediately pour half the beans into the saucepan with the mixture, stir and cook over a low heat. Meanwhile blend the other half of the beans with the cooking water, in order to obtain a velvety cream.
Add the cream to the beans, stir, cook for another 5 minutes and then turn off the heat. In the meantime, cut 4 slices of bread, pour olive oil on a non-stick pan and chopped rosemary. Brown the bread on both sides, being careful not to burn it.
Serve the hot soup with toasted bread, grated pepper and extra virgin olive oil.
Good in oil, cream or soup, they keep the cooking very well and should be suboluted in order to preserve its shape and flavor.
Ingredients for 4:
350 gr of Zolfini beans from Pratomagno
1 carrot
1 onion
1 celery coast
2 bay leaves
1 tablespoon of minced rosemary
1 teaspoon of fennel seeds
4 slices of bread
salt, pepper and extra virgin olive oil
Soak the beans overnight in a bowl with plenty of cold water.
The next day, rinse them and place them in a high-edged pot with plenty of cold water and 1 bay leaf. Boil for about two hours on low heat.
Important never salt the cooking water (if not at the end), otherwise the beans will never cook completely.
Wash and chop the carrot, celery and onion. Put them in a non-stick pan with at least 15 cm high edges and brown them with 2 tablespoons of oil and, 1 bay leave a pinch of salt. When the beans are cooked, drain them, keeping aside 1 liter of cooking water. Immediately pour half the beans into the saucepan with the mixture, stir and cook over a low heat. Meanwhile blend the other half of the beans with the cooking water, in order to obtain a velvety cream.
Add the cream to the beans, stir, cook for another 5 minutes and then turn off the heat. In the meantime, cut 4 slices of bread, pour olive oil on a non-stick pan and chopped rosemary. Brown the bread on both sides, being careful not to burn it.
Serve the hot soup with toasted bread, grated pepper and extra virgin olive oil.
