Tag: Bean

Black cabbage and bean soup – Gordon Ramsay’s version

One of the healthiest and warming soups during the winter is black cabbage soup. A very popular soup in Tuscany but being a concentrate of health, it would be a good idea to introduce this delicious soup into the weekly winter menu. To boost your health, warm up during the coldest days and above all cook vegetables so that they taste even better! We’ll show you how we make black cabbage soup with beans.

INGREDIENTS FOR 4 PEOPLE

200g of beans
2 heads weighing 500 g of black cabbage
200 g of pumpkin
200 g of potatoes
100 g of celery 2 stalks
2 weddings 120 gr
1 clove of garlic
4 tablespoons of oil
2 tablespoons of holy oil
salt

STORAGE OF BLACK CABBAGE SOUP

The kale soup can be stored in an airtight container in the refrigerator for up to 2 days, you could also freeze it if you use fresh ingredients like we did. Be aware that the flavor of the vegetables may change a little after freezing/thawing.

We recommend serving the black cabbage soup with good homemade stale bread toasted in a pan. Even with 100% wholemeal bread it’s delicious! If you want to eat more soups this winter, also try the mixed legume soup and the chicken and vegetable soup as well as the classic vegetable minestrone. They will help you not feel cold during the coldest days, eat healthy and maintain a balanced diet.

Baked stuffed meatloaf

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Fasul ‘a zupp’, better than the Mexican ones. Neapolitan grandmother’s dinner-saving recipe for bean and bread soup – Gordon Ramsay’s version

Let’s stick to a great classic of Italian cuisine and in this case Campana. THE beans in soup (or fake soup). Excellent on winter and autumn days. A dish full of flavor that you can either offer for dinner with friends or for lunch.

Fasul ‘a soup’

Ingredients

500g of borlotti beans
200 g cannellini beans
tomato concentrate
1 or 2 tracchie (pork ribs)
1 sausage
onion
celery of your choice
carrot of your choice
oil

Preparation of fasul’ ‘a zupp (soup beans)

Let’s say to prepare this recipe we can use both dried or fresh beans and canned ones. For a matter of practicality you can use the canned ones, but if you want something less practical and have fun to cook (which is what we always recommend, even if sometimes the canned ones are more convenient), boil the beans buckets at least for 10 euros in water. Once the time has passed, rinse them and cook them for about an hour in more water.

The sauté for the beans

Let’s take ours tracchi or ribs. Let’s make them into strips: then cut the pieces of tracchia (they should be an inch thick). Then remove the casing from the sausage and crumble it onto a plate. Let’s do a quick drizzle of oil in a pan. If you want, add chopped celery, carrot, parsley and onion, otherwise just onion and parsley. So let’s insert the ribs or ribs first and make them brown. The fat it will have to dissolve. At this point we insert the sausage and brown it. We add the wine and let it evaporate (you can also add white wine). TO

Cooking

Once this procedure is done, add the borlotti beans. Let’s go down with the tomato concentrate. Instead, with the blender, or hand blender or thermomix, blend the cannellini beans and make a cream. Add it to the pan and cook for an hour on a low heat. If you want you can add a glass of water.

A pinch of goodness on the plate

If we can give you advice, do it toast some bread. Cut the bread into slices, then into chunks, grease it with oil and then place it in the air fryer at 200 degrees for 8 minutes (10 if you like it more toasted). Once the beans are cooked, insert the touches of bread in the beans and serve. If you like them crunchier, you can also put them at the base of the dish.

Zha jiang mian: noodles in black bean sauce – Gordon Ramsay’s version

Zha jiang mian are delicious Chinese noodles, named after the fermented soy bean paste that flavors meat and wheat udon.

In the traditional recipe of zha jiang mian, minced pork is used, but there are several variations.

For this version I wanted to use minced veal from Calf of Casa Vercelli.

Obtained only from meats of fine calves, born, bred and selected in Italy, this minced meat is tasty and versatile, suitable for many recipes. It is digestible, has very little fat and a high content of proteins and amino acids.

post made in collaboration with Calf of Casa Vercelli

ingredients for 2 people

WHAT

2 tablespoons of seed oil
1 clove of garlic
2 cm of fresh ginger
half a shallot
150 g of minced veal
1 tablespoon of fermented soy bean paste
1 tablespoon of soy sauce
8 teaspoons of cornstarch
1 egg
300 g of fresh udon
1 carrot
1 small cucumber (or a courgette)
cilantro to serve
black pepper to taste

HOW TO PREPARE ZHA JIANG MIAN

In a non-stick pan I heated a tablespoon of seed oil and sautéed the finely chopped garlic, shallot and ginger. I browned a couple of minutes then I added the minced meat, stirring with a wooden spoon, to break it up completely.

I cooked about 5 minutes, until golden brown, then combined the bean paste and soy sauce, stirring for another 2 minutes. In the meantime, I dissolved the 8 teaspoons of cornstarch in 4 teaspoons of water, mixing carefully to avoid the formation of lumps. once I obtained a fluid mixture, I added it to the pan, lowered the heat and finished cooking for another 10 minutes.

Meanwhile, in another pan, I heated the remaining spoonful of seed oil and poured the beaten egg to form a very thin omelette. As soon as the top has set, I removed from the heat and cut into strips.

Finally I cut the carrot and cucumber (or courgette) into sticks, cooked i noodles according to the instructions on the package and I drained them.

It's time to serve: hot noodles, flavorful minced veal, crunchy veggies and egg ribbons. A touch of green from coriander (or parsley if you prefer), a sprinkle of black pepper and zha jiang mian are ready.

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