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Borlotti Bean Grana Padano & Rosemary Velouté

By 28 Febbraio 2020 Marzo 13th, 2020 No Comments



– 300 g Borlotti beans
– 100 g Grana Padano from 9 to 16 months aged
– 60 g EVO
– 40 g raw ham cut into small strips
– 1 small onion chopped
– 1 small carrot chopped
– 1 celery stalk chopped
– 50 g canned tomato sauce with tidbits
– 1 pinch of bay leaf
– 1 big garlic clove minced
– 4 sprigs of rosemary chopped
– 1 dash of salt


Soak the beans overnight in cold water; then, rinse, drain and cook them for ab. 2 hours, in abundant cold water. After 1 hour, also add in the tomato sauce, bay leaf and ¾ of the garlic. Once cooked, season with salt. Meanwhile, sauté the onion, celery and carrot along with a little garlic for a couple of minutes and then add the sautéed to the beans. Cook for 10 more minutes, then, by using an immersion blender, purée the mixture, setting aside a few whole beans. Once obtained a smooth cream, add in the rosemary and stir well. Finally, sauté the cured ham in a little EVO and add it to the creamed beans. Sprinkle with Grana Padano shavings, place some whole beans on top and serve hot.