Mushrooms with cannellini bean puree and rice

Mushrooms with cannellini bean puree and rice

Vellutata di funghi cardoncelli

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
200g dried cannellini beans, soaked in cold water overnight
8 tablespoons olive oil
2 garlic cloves, chopped
1 thick slice parma ham or pancetta, about 100g
1 onion, finely sliced
200g cardoncelli, cleaned and sliced if large
200g risotto rice
salt
pepper
80g mature pecorino cheese, grated

Method

  1. Drain the soaked beans. Heat half the olive oil in a pan and fry the garlic with the ham or pancetta for a few minutes. Add the cannellini beans and enough water to cover generously, then cook for a few hours until soft.
  2. Remove the ham or pancetta from the beans. Purée the cannellini beans with some of the cooking liquor in a blender or food processor to a pulp. Transfer to a bowl. Chop the ham and stir into the bean purée; keep warm.
  3. Heat the remaining olive oil in another pan and gently fry the onion until soft. Add the mushrooms and fry gently for 5–10 minutes until softened.
  4. At the same time, cook the rice in salted water until al dente. Now combine the three mixtures – the bean purée, the mushrooms and the rice. You should have a very tasty soupy rice, almost like a wet risotto. Check the seasoning and scatter plenty of pecorino over. Humble and delicious.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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