This bean is small, white and round, similar to the cannellino but with a very delicate flavor and thin skin. Its peculiarities derive from both traditional cultivation techniques, which do not involve the use of chemicals and volcanic soil. Both sowing and harvesting are still hand-made today.
The bean of purgatory reaches an average height of 38 cm; The leaf has oval shape and light green color; The flower is white papillionous. Inflorescence is clustered and pollination is self-healing; The fruit is a brown and medium-sized pod. The flowering takes place in mid-June and the harvest time of the sesame seed is in mid-July while the harvesting season of dry seed is the first decade of August. These beans are appreciated in peasant soups, in pasta and beans soups, with the ritual added to raw extra virgin olive oil of local produce. However, it is also used in wet preparations to accompany meat stews or as a side dish in fish dishes. Today Purgatory bean is likely to disappear because it is a very delicate product and production is very limited.
Bean of Purgatorio of Tuscia
INGREDIENTS:
Purgatorio beans
For allergens (potential) see ingredients in bold.
Suitable for vegetarians and vegans
NUTRITION FACTS (average values per 100 g):
Energy Value - kJ / - kCal
Fats - g , thereof satured - g
Carbohydrates - g, thereof sugars - g
Fibre - g
Proteins - g
Salt - g
NET WEIGHT: 500 g
STORING CONDITIONS:
Store in a cool and dry place.
TO ENJOY
The traditional recipe:
In the traditional recipe Purgatory beans are boiled in water flavored with garlic, sage, bayleaf and not a lot of seasalt and seasoned with EVO oil, salt and pepper, with fast cooking times (about one hour) and no need to soak.
Purgatorio bean cream:
step 1 | preparation of the cream
Remove any impurities from the beans. Rinse them in running water. Then put them in a bath for 6 hours in cold water in an amount that is 3 times their volume, placing them in the fridge to avoid possible fermentation. After 6 hours, drain and drain the soaking water. Put the beans in a large pot, add cold water in a quantity that is 4 times their volume, combine onion, celery and parsley and a tablespoon of oil. If you want to make the preparation more tasty you can cook the beans in chicken broth. Boil to boiling and boil for 10 minutes by removing the foam that will form. Reduce the flame and bake. Put aside some beans for decoration. Blend the beans with the broth and set with salt and pepper.
step 2 | preparation of Parmigiano waffles
Unwind with a drop of our EVO oil a non-stick pot. Put on the fire, just warm the bottom with a spoonful of Parmesan cheese. When the cheese begins to melt and then gently rub it with a spatula, place it on a plate and allow it to cool. Proceed in this way until you get 6 waffles.
Serve the cream in 6 glasses garnishing it with some bean, chopped chives and a few drops of our EVO oil. Accompany each cream with a Parmesan waffel and serve immediately.
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