Legumes are very different – than those of a Slovenian master chef

Pearls of the culinary world

With the arrival of autumn, food consumption also changes a bit. Fresh salads are replacing richer soups, we are paying more and more attention to legumes, as they give us a longer feeling of satiety, are tasty and extremely nutritious. Legumes have the highest protein content among plant foods.

Some of the best Italian dishes are made with legumes – minestrone, Tuscan bean soup, lentil soup or stew with sausage, red bean sauce, Calabrian bean specialties, chickpea zlevanka or farinata and others.

A taste revolution: only flour from the best legumes




Barilla legumes




Photo: Ana Kovac

Barilla has offered consumers a novelty in the field of food products that will delight all lovers of legumes, vegans and vegetarians, and all those who have to take special care of food – people with celiac disease, diabetes or lactose intolerance. The new products from the Barilla legume family will be welcomed with great joy by all those who like to eat tasty and wholesome food and who from time to time want to replace a meat meal with Barilla legume products.

Based on many years of experience, Barilla has made sticks from carefully selected 100% red lentil flour and legumes casarèce made from 100% chickpea flour.

Italian word “casarèce‘, which originated in Sicily, suggests that it is a home-made or twisted form of the product.

The novelty from legumes is presented in four delicious recipes




Barilla legumes


Photo: Ana Kovac

No doubt every home cook has at least one sauce in their recipe book that would pair well with red lentil sticks or the product. casarèce of chickpeas.

However, since Barilla products deserve to be presented to Siola readers under the name of a renowned chef, we have invited a master chef in front of the camera who needs no introduction.





Barilla legumes


Photo: Ana Kovac


Matjaz Coticwho runs a kitchen in the Divino restaurant, is a former member of the Slovenian kitchen team and a world champion in pasta cooking.

One of the most famous Slovenian chefs accepted our challenge to prepare some dishes from Barilla legumes with the utmost joy.

Discover new pens and casarèce made from 100% chickpea flour or red lentil flour.

We present four dishes based on Matjaž Cotič’s recipe, with which we will also shine as excellent hosts. All four recipes are characterized by a quick preparation and an extraordinary taste that will undoubtedly become a permanent part of our plate.

Ingredients:

– 100 grams of shrimp

– half a teaspoon of paprika

– half a teaspoon of lemon juice

– half a teaspoon of orange juice

– 25 grams of butter

– 0.3 dl sparkling wine

– 40 grams of cauliflower

– 40 g broccoli flowers

– 30 g beetroot

– 20 g of yellow carrots

– 20 g of ordinary carrots

– a couple of tablespoons of vegetable broth

– A few basil leaves for decoration

spinach cream: 25 grams of butter, 80 grams of spinach, salt, pepper and 1 gram of cornstarch.

pore cream: 25 g of leeks, 2 dag of butter and a few tablespoons of water. Fry the leeks in butter, add water and cook until most of the water has evaporated. we happen

Preparation:

Shrimp are first marinated with orange, lemon and olive oil and paprika. Give the shrimp a few minutes to absorb the flavor.

Melt the butter in a pan and sauté the leek cream or chopped onion. A matter of taste – leeks are softer. Add the shrimp and sauté a little. Stir in cauliflower and broccoli leaves, yellow and common carrots, and some beetroot for color. Roast for a few minutes. Add a few tablespoons of the broth to cook the veggies nicely. Add pepper and some salt. We add champagne tips, which literally “lift” the taste of the sauce with bubbles. Casarecce Cook the Barilla chickpeas for about seven minutes, if you want them to be al dente, six is ​​enough as they cook extra when you mix them into the sauce. First put a tablespoon of spinach cream on a plate and add it casarèce with shrimp and vegetables. Garnish with two basil leaves and drizzle with a few drops of olive oil.


Ingredients:

– 25 g of leeks

– 80 grams of celery

– 60 grams of green beans

– 30 g of cherry tomatoes

– 30 grams of peppers

– 30 grams of yellow pepper

– 40 g protein curd

– A few leaves of sorrel for decoration

Avocado cream: Avocado, a teaspoon of honey, a few drops of lemon and orange juice, salt, pepper and a teaspoon of Dijon mustard seeds

Preparation:

First prepare the avocado cream by mashing all the ingredients well with a fork.

Melt the butter in a pan, sauté the green beans and beans, half of the yellow and red peppers (leave some peppers for later). Fry briefly, salt and pepper. Add a very small teaspoon of leek cream while frying. Add cooked Barilla red lentils. Mix well and add some red and yellow peppers and a few chunks of tomatoes. Finally, sprinkle with egg white quark and mix. Garnish with sorrel.


Ingredients:

– a tablespoon of butter

– 20 days chicken strips

– 1 sliced ​​zucchini

– a spoonful of chopped onion or leek cream

– 30 grams of peppers

– 30 grams of yellow pepper

– 4 sliced ​​cherry tomatoes

– 0.3 dl sparkling wine

– Leek hair or sprouts for decoration

pore cream: 25 g of leeks, 2 dag of butter and a few tablespoons of water. Fry the leeks in butter, add water and cook until most of the water has evaporated. we happen

Preparation:




Barilla legumes


Photo: Ana Kovac

Fry the chicken strips in butter, pepper and salt. When the chicken changes color, add the zucchini and sauté. While baking, add finely chopped onion or a tablespoon of cream of leeks, which tends to be milder than onions. If desired, the sauce can be flambéed. Add finely chopped red and yellow peppers, sliced ​​tomatoes, and champagne toppings. Shake the al dente sticks of red barilla lentils in the pan, mix and sprinkle with grated cheese and decorate with leek hairs or sprouts.


Ingredients:

– a tablespoon of butter

– a tablespoon of leek cream

– 30 days sea bass fillet

– a spoonful of sliced ​​black olives

– half a teaspoon of paprika

– a spoonful of chopped capers

– a few tablespoons of vegetable or fish broth

– 4 sliced ​​cherry tomatoes

– Broccoli sprouts for decoration

Preparation:




Barilla legumes


Photo: Ana Kovac

Fry the leek cream in butter and add the sliced ​​sea bass fillet. Fry a little and add chopped black olives, red peppers and sliced ​​capers and baste with a few tablespoons of fondue. Finally, add sliced ​​tomatoes for color and Mediterranean flavor. Stir in the cooked food casarèce Add Barilla chickpeas and a tablespoon of fondue, if desired. Before serving, add the parmesan, stirring constantly to prevent the cheese from curdling. Scatter broccoli sprouts on top.

A whole new culinary experience: enjoy the taste of legumes




Barilla legumes


Photo: Ana Kovac

The innovative Barilla legumes will become an integral part of your menu and impress with their unmistakable texture and unique taste. Barilla uses flour from the best legumes for its production, which ensures a high-quality product that also has a positive effect on our well-being.

Red lentil pencils: Red lentils are one of the oldest cultivated foods and a staple of the Mediterranean diet. It contains fiber, carbohydrates and folic acid (or vitamin B9), iron and manganese.

Casarecce of chickpeas: Chickpeas are extremely rich in nutrients. Casarecce from chickpeas contain fiber and protein – one serving Casarecc (85 g raw product) contains as much protein as a similar serving of cooked meat. They are low in fat, so such a meal is easy.

The main benefits of Barilla legumes:

Legume foods are suitable for everyone who loves legumes and enjoys all their benefits and likes to try new dishes. They are also suitable for:

  • vegans and vegetarians,
  • people with lactose intolerance,
  • People with celiac disease (because they do not contain gluten) and
  • People with diabetes (due to the low glycemic index).

The raw materials used by Barilla are naturally gluten-free and the entire manufacturing process takes place in a factory specifically designed for the production of gluten-free foods.

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