CREAM OF ESCAROLE, SHALLOT AND MINT WITH ZUPPAMIXLEGUMI AND SPELT


by Rossella

CREAM OF ESCAROLE, SHALLOT AND MINT, WITH SPELT SALAD – LENTILS – RED ADZUKI BEANS – GREEN ADZUKI BEANS – PEAS

INGREDIENTS (FOR 4 PEOPLE)

  • 500 g of ZuppamiXlegumi e Farro
  • 1 medium head of escarole
  • 120 g of Taggiasca olives
  • 2 shallots
  • sunflower seeds and pumpkin seeds
  • a few mint leaves
  • 1 pinch of salt
  • salt and extra virgin olive oil to season the soup

PROCEDURE

  1. Rinse the ZuppamiXlegumi e Farro 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 allow to cool to room temperature.
  2. Wash and drain the endive, and boil it in slightly salted boiling water. As soon as tender (after one or two minutes), drain, cool immediately with iced water to fix the colour and liquidise finely with a tablespoon of oil and the shallot previously cut with a knife (leaving aside some rings for the finish)
  1. Add Spelt salad - Lentils - Red Adzuki beans - Green Adzuki beans, Taggiasca olives, two tablespoons of sunflower and pumpkin seeds, and a few mint leaves to the Oat salad, add salt and season with a drizzle of olive oil; mix well and serve with the escarole cream on the side, dressed with the remaining shallot rings and a drizzle of extra virgin olive oil.

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.