Lentils, beans, legumes - dried

legumes

In the gentle Umbrian hills grow legumes particularly well. They are coveted throughout Italy. The production of family Bartolini is deeply rural and regional. Besides legumes build rustic grain and produce olive oil, all of the highest quality. Our recommendation: a peasant dish of legumes mix with lots of vegetables, tomatoes and rosemary.

Bartolini tradition since 1850

legumes

Diversity is the great charm in legumes. They are universally applicable but surprising such. As the black chickpeas or baby lima beans. For vegetarian recipes are an excellent basis.

Bartolini tradition since 1850

Puree of peas with olive oil and toasted bread

INGREDIENTS FOR 4 - 6 PORTIONS
250 g flat peas
1 tablespoon of coarse sea salt · 500 ml vegetable broth
Salt · black pepper from the mill
1 peeled flour-boiling potato
1 fresh sprig of rosemary
4 tablespoons of medium fruity olive oil
Italian white bread
Intensely fruity extra virgin olive oil

PREPARATION
Pickle peas in lightly salted water overnight. Drain well. Put the vegetable stock in a saucepan, add a little salt and pepper. Simmer the flat peas together with the potato, 1 sprig of rosemary and 4 tablespoons of olive oil for about 1 1/2 hours. Remove the sprig of rosemary and puree the flat peas and potatoes with approx. 200 ml vegetable broth. Place in a saucepan again and bring to the boil. Then scoop on 4-6 plates and drizzle with the intensely fruity olive oil. Toast the white bread slices and serve with the puree.

Puglia legumes

Puglia is Italy`s granary. Bread and pasta therefore play an important role. In addition, this region produces the most olive oil in Italy, some of which are of excellent quality. The soil is fertile and the climate warm and sunny. That is why vegetables and fruit grow here, which are among the best that Italy has to offer.