Beans, zucchini and ham make this first course featuring Mini Tortiglioni a complete meal, not to mention, unique; a surefire way to delight the kids.
 |
|
|
|
|
INGREDIENTS |
|
|
|
Mini Tortiglioni Barilla |
350 |
|
g |
|
|
|
|
|
Haricot beans |
200 |
|
g |
|
|
|
|
|
Cooked ham |
150 |
|
g |
|
|
|
|
|
Onion |
20 |
|
g |
|
|
|
|
|
Stock |
500 |
|
ml |
|
|
|
|
|
Courgette |
1 |
|
n° |
|
|
|
|
|
Extra-virgin olive oil |
4 |
|
tablespoons |
|
|
|
|
|
Salt |
|
|
to taste |
|
|
|
|
|
Pepper |
|
|
to taste |
|
|
|
|
|
|
|
|
PREPARATION |
|
| 1. |
|
Roughly chop the onion and brown it in two tablespoons of oil. Add the stock and beans and cook for 15 minutes. Now whisk everything to a cream in a blender. Dice the courgette and cooked ham, brown them in the remaining oil and leave them in the pan. |
|
|
| 2. |
|
Cook the Mini Tortiglioni in lots of salted water, drain and toss in the pan together with the ham and courgette mixture. Just before serving, spread a layer of bean sauce in the plates and arrange helpings of pasta on top. |
|
|
|
|
|
|
|
CHEF'S NOTE |
|
|
|
To keep the zucchinis bright green, leave them in boiling water for just two minutes and them cool them in very cold water.
To keep the zucchini softer when cooking them, cube them first and cover them with salt for 15 minutes. |
|
|
|
|
 |
|
|
To make the bean cream more appetizing for the kids, you could prepare it by replacing the broth with 100 g of milk.
This recipe provides a considerable amount of magnesium, an element that is essential for maintaining healthy, strong bones and teeth, and vitamin B1, indispensable for the proper assimilation of carbohydrates. |
|
|
 |
|
