- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Wellness
- Seasonality: All seasons
- Energy 230.48 (Kcal)
- Carbohydrates 35.46 (g) of which sugars 2.18 (g)
- Proteins 11.84 (g)
- Fat 5.47 (g) of which saturated 0.69 (g)of which unsaturated 0.05 (g)
- Fibers 3.84 (g)
- Sodium 216.92 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Other RECIPES
Fagiolina in SALAD: cook immersed in cold water for about 45 minutes from boiling (15 minutes from whistle if using a pressure cooker). Once cooked, drain and season in a salad with salt and good extra virgin olive oil.
PASTA with fagiolina: boil the fagiolina (150g / 5.3 oz), then drain it. Cook the pasta al dente (250g / 8.8 oz). Then in a large pan, sauté some garlic and chili in a drizzle of oil, add the pasta and fagiolina (some can be pureed with a blender or a food mill), let it absorb flavors and serve hot.
SOUP: soak the fagiolina for 15 minutes. Meanwhile, finely chop: an onion, a carrot, a celery stalk and if desired a clove of garlic. In a large pot, add the drained fagiolina, the chopped vegetables and cover everything with cold water. Cook the soup for about 40 minutes or until done (in a pressure cooker it cooks in 15 minutes). Salt only at the end of cooking, serve in the plate with a drizzle of raw extra virgin olive oil.
BRUSCHETTA for omnivores: cook the fagiolina for 30 minutes in water, then drain it and cook for another 10 minutes in salted water. Once cooked, drain and season with some oil. In a pan, brown peeled and crumbled sausage, then add it to the cooked fagiolina. Toast some bread and while still warm, rub it with a halved clove of garlic. Place the legumes and sausage on top of the bruschetta.
