Italiano
The recipes of traditional Neapolitan cuisine.
The soups, popular dish par excellence, can be a valuable dish. This recipe rediscovers the nutritional value of a quality of beans that is not very well known : the bean to tile . His taste , delicate and enveloping, accompanies that of cod (in this case the part of the Coronello ) , more deep.
The bean to tile , from South America , was cultivated in 1500 , widespread in the province of Naples , especially in areas of Acerrano – Nolan . Its name derives from the flattened shape of the seed that makes him look like a “panel ” ( button in Neapolitan dialect ) . Used in many recipes of the traditional Neapolitan cuisine cooked in soups or served with pasta. It was once called the
“meat of the poor”, in reference to a popular saying , and its chemical composition is irreplaceable in the Mediterranean diet .
Ingredients for 4 people : 250 g dried beans tile , 500 g of Coronello already soaked, 4 slices of stale bread, parsley , 1 leek , vegetable broth, salt, black peppercorns , 4 tablespoons of extra virgin olive oil .
Making of recipe.
Soak the beans in cold water for a couple of hours.
Rinse and boil them , should not be fully cooked .
Chop the leek and heat the oil in a large pot .
Add beans , peppercorns and a ladle of broth.
After about 30 minutes add the Coronello , well clean and reduced to flakes.
Cook everything for another 30 minutes, adding the broth a little at a time.
When everything is well mixed , add the parsley , and salt.
In a bowl put stale bread , which will be wet with the broth of the soup.
We complete all with plenty Coronello and beans.
Source: www.brigatadicucina.it
