ZUPPAMIXLEGUMI AND BUCKWHEAT TABOULÈ WITH ASPARAGUS, PISTACHIOS, LEMON AND STRAWBERRIES
di Rossella
BUCKWHEAT TABOULÈ – LENTILS – GREEN ADZUKI BEANS – PEAS – BROAD BEANS, WITH ASPARAGUS, PISTACHIOS AND LEMON, SERVED WITH STRAWBERRIES
INGREDIENTS (FOR 4 PEOPLE)
- 500 g of ZuppamiXlegumi e Grano Saraceno
- 500 g of asparagus
- 125 g of strawberries
- 70 g of shelled pistachios
- 1 bunch of parsley (100-120 g)
- a lemon
- extra virgin olive oil, salt, pepper
PROCEDURE
- Rinse the ZuppamiXlegumi e Grano Saraceno and cook over a low heat for about 60 minutes in plenty of water (3 l), adding the salt at the end of cooking, and add a drizzle of extra virgin olive oil once cooked. Stir and set aside.
- Preheat the oven to 180 °C.
Wash and cut the asparagus into 3-4 cm long pieces, throw them into plenty of lightly salted boiling water for 3-4 minutes, drain, season with very little salt, a drizzle of olive oil and pepper. Stir well, transfer to a large baking pan lined with baking paper and bake for 10-12 minutes or until lightly browned. Then add the already boiled ZuppamiXlegumi e Grano Saraceno, mix well and transfer back to the oven for another 5-7 minutes.
- Meanwhile, wash and cut the strawberries, and wash, dry and finely chop the parsley.
- Serve the taboulè hot or warm, adding the strawberries, parsley, coarsely chopped pistachios, a few cloves and the juice of half a lemon, and a pinch of pepper to taste.
Author and Photographer of: rossellavenezia.com
Rossella is originally from Marche and Basilicata. She lives in Rome, but often travels around with her suitcase (and camera!) in her hand.
She is an architect, photographer, author and cook and has a special interest in landscapes and the environment.
She loves exploring the bond between food products and their origin and making dishes that bring back memories of her childhood and of the many women in her family who contributed to her passion for cooking.
She has great respect for natural ingredients and firmly believes in the role that cuisine and people play in protecting and preserving the environment in which we live.
She has a passion (which is not actually a secret) for pastry and baking.
She loves writing (as well as reading!) but above all, since she was a child she loves to talk! She talks about her gastronomic adventures and much more in her blog: Vaniglia, storie di cucina.
