Turmeric broad bean cream with nettle and sesame.Spring recipe

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Turmeric broad bean cream with nettle and sesame.Spring recipe

A simple recipe that contains the most spontaneous and tasty flavors of the season.The turmeric broad bean cream with nettle will amaze you.

A precious "weed", nettle can give precious organoleptic properties and a lot of flavor to the broad bean cream.Its presence is generous, you just need to know how to grasp it, with a little attention and in the most pristine places.

Scope Soup
Kitchen Italian
Portions 4
Total time 40 minutes

Ingredients  

Preparation

Start preparing the turmeric broad bean cream by shelling the broad beans.Then clean and thinly slice the spring onions, brown them in a pan with a spoonful of oil and keep half of it aside, then add the broad beans to the others.
La sgranatura della fave © Beatrice Spagoni
Shelling the broad beans © Beatrice Spagoni
Let them flavor for a few minutes, add the boiling broth and continue cooking for approximately 20 minutes, as long as they are tender.
Le ortiche in cottura con il cipollotto © Beatrice Spagoni
Cooking nettles with spring onion © Beatrice Spagoni
Meanwhile he wears gods gloves kitchen tool to detach the nettle leaves from their stems, wash them and add them to the browned onions that you had put aside, add salt lightly, cover, let them soften for a few minutes, then remove them from the heat and keep them aside.
La preparazione della crema di fave © Beatrice Spagoni
The preparation of the broad bean cream © Beatrice Spagoni
Blend the beans until you obtain a smooth cream, add the milk, a sprinkling of turmeric, put it back on the heat for a few minutes, mixing carefully, finally serve the broad bean cream very hot adding the nettles, another sprinkling of turmeric and toasted sesame seeds.
La crema di fave alla curcuma con ortica appena servita © Beatrice Spagoni
Freshly served turmeric broad bean cream with nettle © Beatrice Spagoni

Curiosities and advice

THE'nettle it is a very common herbaceous spontaneous plant.It is rich in properties that lead it to have a diuretic, tonic and purifying action.In cooking, the leaves are used, preferably young and very fresh, especially the tops.Collect it away from smog, dust and traffic, even better in the mountains, if possible.Being a very stinging plant, it is advisable to handle it wearing thick gloves, but if you leave it to soak for a few hours before using it, the stinging power will be reduced.You can also store the leaves for 1-2 days in the refrigerator, wrapped in a sheet of kitchen paper.

Steps 

  • Shell the beans.
  • Clean and thinly slice the spring onions.
  • Brown them in a pan with a spoonful of oil, then set aside half and add the broad beans to the others.
  • Let the beans flavor for a few minutes, add the boiling broth and continue cooking for about 20 minutes.
  • Wear kitchen gloves to separate the nettle leaves from their stems.
  • Wash them and add them to the remaining browned onions, add salt, cover and let them soften for a few minutes.
  • Remove the nettle leaves from the heat and keep them aside.
  • Blend the broad beans until you obtain a smooth cream, add the milk and a sprinkling of turmeric.
  • Put the nettle cream back on the heat for a few minutes, mixing carefully.
  • Serve the broad bean cream piping hot with the nettles, another sprinkling of turmeric and toasted sesame seeds.
Licensed under: CC-BY-SA

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