Ingredients
SERVES 4
– 250 g Cannellini beans
– 300 g farro
– 300 g smoked duck breast sliced
– 2 leeks roots trimmed, sliced and outer leaves removed
– 2 juniper berries
– 1 tbsp. flax seeds toasted
– 1 sprig of thyme
– 6 tbsps. EVO
– salt to taste
– black pepper to taste
Directions
Soak the Cannellini beans for 12 hours in cold water, then rinse, drain and cook them for ab. 50-60 minutes in abundant salted water. Meanwhile, rinse the farro under cold running water, then boil it for 40 minutes, adding salt almost at the end of cooking. Then, gently sauté the leek for 2-3 minutes in a pan with 2 tablespoons of EVO, some salt and pepper. At this point, mix the remaining EVO with the juniper berries, a pinch of salt and a pinch of pepper and let the dressing marinade for at least 15 minutes. Then, in a bowl, combine the farro with the Cannellini beans and leek, and dress with the marinade. Transfer the farro and bean mixture onto the plates, placing the duck breast slices on top. Finally, sprinkle with flax seeds and garnish with thyme leaves right before serving.
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