Servings:
4
Prep time:
30
Cooking time:
70
INGREDIENTS
- - 250 g of chestnut
- - 150 g of dried raw beans -borlotti
- - 15 broccoli florets
- - 1 shallot
- - 1 clove garlic
- - 1 red pepper
- - Extra virgin olive oil
- - Salt
INSTRUCTIONS
- Rinse the soaked beans and put them to boil for about an hour, salt only at the end. Or cook them in a pressure cooker covered with lightly salted water for 30 minutes. Keep the broth.
- Cover the chestnuts with salt water and boil for 30 minutes (check the cooking). Then peel while still hot. Set aside their broth too.
- Finely chop the shallots and the garlic, then fry in a pan for about 2 minutes with 1 to 2 tablespoons of olive oil and the chopped chili, being careful not to burn the garlic.
- Gently chop the chestnuts with a knife and add them to the pan along with the drained beans and the broccoli florets. Add salt and cook for 2-3 minutes. At this point cover everything with a flush of the chestnuts and beans cooking water or vegetable stock. Bring to a boil and continue for another ten poor minutes or until the broccoli will be cooked.
