350 g black beans
100 g lardons of bacon
bayleaf
5 g salt
350 g hot Rice Pilaff
nutmeg
grated zest of lemon
100 g grated Parmesan cheese
100 g lardons of bacon
bayleaf
5 g salt
350 g hot Rice Pilaff
nutmeg
grated zest of lemon
100 g grated Parmesan cheese
method
1. Soak 350 g black beans for 12 hours. Wash, cover with water, add 100 g lardons of bacon and a bayleaf and cook for 1 hour, adding 5 g salt towards the end.
2. Mould 350 g hot Rice Pilaff mixed with nutmeg, grated zest of lemon and 100 g grated Parmesan cheese in a savarin mould.
3. Turn onto a dish, fill the centre with the beans and mask them with Sofrito.
For Sofrito,
75 g chopped onion
2 chopped cloves of garlic
50 ml vegetable oil
25 g paprika
225 g tomato concassée
50 g chopped fresh herbs
Sweat 75 g chopped onion and 2 chopped cloves of garlic in 50 ml vegetable oil. Stir in 25 g paprika, add 225 g tomato concassée and 50 g chopped fresh herbs, season and cook gently for 10 minutes.
2. Mould 350 g hot Rice Pilaff mixed with nutmeg, grated zest of lemon and 100 g grated Parmesan cheese in a savarin mould.
3. Turn onto a dish, fill the centre with the beans and mask them with Sofrito.
For Sofrito,
75 g chopped onion
2 chopped cloves of garlic
50 ml vegetable oil
25 g paprika
225 g tomato concassée
50 g chopped fresh herbs
Sweat 75 g chopped onion and 2 chopped cloves of garlic in 50 ml vegetable oil. Stir in 25 g paprika, add 225 g tomato concassée and 50 g chopped fresh herbs, season and cook gently for 10 minutes.
serving amount
serves 10
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
