❤️🫘Winter Panzanella 🫘🧡
Procedure
Ingredients · Servings 1
- 200 g borlotti beans
- 200 g Pumpkin
- Onions
- Celery
- Carrot
- Timo
- Oregano
- 60 g stale bread
- Garlic
Method · 1 h
- Soak the dried beans, then rinse them and cook them for 1 hour in vegetable broth (prepared with garlic, celery, carrots, and 1/2 onion if using pre-cooked beans).
- Soak the dried beans, then rinse them and cook them for 1 hour in vegetable broth (prepared with garlic, celery, carrots, and 1/2 onion if using pre-cooked beans).
- Soak the dried beans, then rinse them and cook them for 1 hour in vegetable broth (prepared with garlic, celery, carrots, and 1/2 onion if using pre-cooked beans).
- Soak the dried beans, then rinse them and cook them for 1 hour in vegetable broth (prepared with garlic, celery, carrots, and 1/2 onion if using pre-cooked beans).
Soak the dried beans then rinse them and cook for 1 hour in the vegetable broth (prepared with garlic, celery, carrots and 1/2 onion if you use already cooked beans skip this step -i
Meanwhile, cook the pumpkin in an air fryer (or oven) for about 20 minutes at 200° with 1/2 onion. When the pumpkin softens, blend it with a spoonful of oil, two spoonfuls of broth and season with salt and spices.
Once the beans are cooked, dip the dry bread in and let it soften, then add the pumpkin cream and mix.
Serve with a generous sprinkling of oregano and 1 tablespoon of raw extra virgin olive oil.
