Sometimes I like to give the bottom of the pantry, end up doing everything, absolutely everything you need in packets and cartons / boxes half-open for a while ', or even closed packages but stationed in waiting expiration. Among these were dried cannellini beans and decided it was now their turn and then, after the traditional soaking, followed by slow cooking in plenty of water ... I find myself with all of the beans are broken, they have less than zero, now also waiting for an idea to use them. Well, I say, I will make a soup (?).
I give also to fund-food books, looking for some idea and here by a very old "The pot of gold" turns out a cream that I attrack simple and rustic.
In the old books, but also among the newest and best-selling / regalatissimi at Christmas, not all the recipes have pictures, but I really like and choose the photos. Okay, I tell myself, patience, will make him a my interpretation. Among the ingredients was also basil, to put in whole leaves and remove after cooking. I fresh basil in January even a shadow, but a jar of pesto ready, 'there goes my little crazy all year, that I had.
And this is the interpretation of the cream "from the pot of gold". Not bad. The tasters were strictly refrained even from the smell, nothing is worth riding in the presence of pesto, also chose to boycott the small.
Patience, I liked the photo and her husband brushed flat. From time I have to please!
cream cannellini beans pesto with nuggets of parmesan
250 gr.
dried cannellini (700 gr. Get it ready) 2 medium potatoes
extra virgin olive oil 1 shallot
nut vegetable salt and pepper and 2 bay leaves
basil pesto parmesan
If using dried beans, be prepared a couple of days before: a night of soaking and boiling in a fire about an hour of very delicate. Drained, they can expect in the refrigerator a day or two.
In a beautiful soup pot, sauté chopped shallots, add the diced potatoes and beans, toast a few minutes and then cover with water and a nut, two bay leaves continue to cook gently to soften up the patate.Basteranno forty minutes.
Remove the bay, go for the mini-Pimero velvety well and season with salt and pepper.
And now, the nuggets: Heat a nonstick pan and parmesan deporvi the piles apart. Allow to melt and come to "fry", then with a wooden spatula to gently pull out the nuggets as they are well and lay them flat on a sheet of parchment paper to cool.
I served the cream by placing a good dollop of pesto in the middle of the plate along with the nuggets.
The croutons are there, but the cream is very dense and is not necessary.
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