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

Pea puree with olive oil and toasted bread

INGREDIENTS FOR 4 - 6 SERVINGS
250 g flat peas
1 tbsp coarse sea salt 500 ml vegetable stock
Salt black pepper from the mill
1 peeled floury potato
1 fresh sprig of rosemary
4 tbsp medium fruity olive oil
Italian white bread
intensely fruity extra virgin olive oil

PREPARATION
Soak the flat peas in lightly salted water overnight. Drain well. Pour the vegetable broth into a pot, add a little salt and pepper. Simmer the peas together with the potato, 1 sprig of rosemary and 4 tablespoons of olive oil for around 1 1/2 hours. Remove the rosemary sprig and puree the peas and potatoes with approx. 200 ml of vegetable stock. Put it back in a pot and bring to the boil. Then ladle onto 4-6 plates and drizzle with the intensely fruity olive oil. Toast the white bread slices and serve with the puree.

Legumes from Puglia

Puglia is the breadbasket of Italy. Bread and pasta therefore play a big role. This region also produces the most olive oil in Italy, some of which is now of excellent quality. The soils are fertile and the climate is warm and sunny. That`s why vegetables and fruit grow here, which are some of the best Italy has to offer.