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Proteins of future: Haute Cuisine Recipes – Black garbanzo beans brewed with bitter herbs by Cesare Battisti

March 11, 2016

When’s the last time you ate legumes? If you’re thinking about it it means that too much time has passed, and that it’s time to bring them back on the table, maybe even on the centre, main protagonists of a new dish. Because legumes don’t only represent the past, but also the future, because among all of the protein-based foods they are the ones that require less fertile soil (that increase its nitrogen base), less potable water and contribute in a lesser way to the climate change. Definitely in line with this idea is the recipe by Ratanà restaurant of Milan’s chef Cesare Battisti. In this dish there aren’t only simple legumes, but also a class of black garbanzo beans that basically still exists today thanks to Cesare, who became its main supporter and that through this product also supports the producer, his culture, the micro economy of that territory. The other ingredients are less noble parts of leeks, spring onions and other vegetables to decrease the wastes and so that nothing gets wasted.

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Black garbanzo beans brewed with bitter herbs

lefumi 

Ingredients:

  • 300 g of black garbanzo beans
  • 1,5 l of water
  • 15 g of salt
  • 1 bunch of thyme
  • 150 g of dandelion
  • The green part of 2 spring onions.
  • The skin of half a lemon.
  • 2 g of black wholepepper (pepe nero in grani)
  • 4 gills of dried of porcino mushrooms.
  • The green part of a leek.
  • If it’s the correct season, 50 g of nettles.
  • 1 goat robiola cheese
  • 3 spoonfuls of extra virgin oil.

Preparation:

The night before the preparation of the recipe, soak the garbanzo beans. Drain them and cook them since their cold with the water (1,5 l) and the salt for more or less 1 hour and 40 minutes, then drain them and mush half of them. In the meantime cleanse all of the vegetables and the herbs, keeping some soft dandelion leaves and put everything in a vacuum-sealed bag, with the slightly cracked pepper. Fill the bag with water (the proportion must be 1/3 of herbs and vegetables and 2/3 of water), seal the bag and cook it in a bain-marie at 65° for 3 hours, being careful not to leave the herbs brewing too long because it’ll become too bitter. For the serving, flavour the extra virgin oil with the thyme and lay it on the bottom of the dish, make some softened robiola cheese and some mashed garbanzo beans prongs, alternating between the two, add the intact garbanzo beans, filter the infusion of herbs, add it to the dish while still lukewarm, finish with the dandelion leaves.

This is the recipe that Cesare Battisti cooked today on the stage of Identità Golose for his speech “Sustainability, beyond rhetoric”.

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Chefs of all over the world, send us your recipe of the future, with legume sas the main ingredient. Mail me at info@ecocucina.org. The rules:

  • legumes must be the absolute protagonists, better if used in an original way
  • Other protein-based food such as meat, fish, shellfish, mollusc, eggs are allowed but only if used as marginal elements in the recipe, better if of these products less noble parts are used, those that would be thrown out

I’ll be waiting for your recipes.

 

#ILoveLegumi

 

Lisa

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