Beanotto with parsley pesto, roasted pine nuts & burrata

Name: Beanotto with parsley pesto, roasted pine nuts & burrata
Cook time: 40 min
Total time: 1 h 40 min
Yield: 4 Portions
Ingredients: 200g Dried cannellini beans; 1 bunch Mixed herbs; 2 Shallots; 2 Onions; 2 Garlic cloves; 50g Pine nuts; 200ml Dry white wine; 250ml Vegetable stock; 1 bunch Parsley; 50g Grated Pecorino; 50g Butter; 1 Organic lemon; 1 Burrata (150 g)

1h 40m
- Préparer 1h
- Préparer 40 min

Recipe for One Pot Pressure Cooker Perfect / Perfect Premium

Ingrédients

4 Personnes

200 g Dried cannellini beans
1 bunch Mixed herbs
2 Shallots
2 Onions
2 Garlic cloves
50 g Pine nuts
Olive oil
200 ml Dry white wine
250 ml Vegetable stock
1 bunch Parsley
Salt and pepper for seasoning
50 g Grated Pecorino
50 g Butter
1 Organic lemon
1 Burrata (150 g)

Preparation

Étape 1

Rinse the beans and place them in the pressure cooker with the mixed herbs and the shallots. Cover them with plenty of water. Heat the pressure cooker on the highest level. When cooking level 2 is reached, reduce the heat, and cook for 30 minutes. Then drain the beans, keeping some of the cooking water.

g Dried cannellini beans

bunch Mixed herbs

Shallots

Étape 2

Halve, peel, and finely dice the onions, and peel and finely chop one clove of garlic. Toast the pine nuts in a frying pan without oil over a medium heat, until golden brown.

Onions

Garlic cloves

g Pine nuts

Étape 3

Then heat the olive oil in the pot. Add the onions and garlic and braise lightly until translucent. Add the drained beans, deglaze with the white wine, and boil down.

Olive oil

ml Dry white wine

Étape 4

Add the vegetable stock and the cooking water of the beans to the beans, close the lid and once it reaches cooking level 1, cook for 10 minutes.

ml Vegetable stock

Étape 5

In the meantime, trim the parsley, use the hand blender to mix it with some olive oil, garlic, and the pine nuts to make a pesto and season with salt.

bunch Parsley

Salt and pepper for seasoning

Étape 6

Release the steam, open the lid, and stir the grated Pecorino, the pesto, and the butter into the beanotto. Season with salt, pepper, lemon zest and lemon juice.

Salt and pepper for seasoning

g Grated Pecorino

g Butter

Organic lemon

Étape 7

Distribute the beanotto onto the plates and serve with the remaining pesto, pine nuts and shredded burrata.

g Pine nuts

Burrata (150 g)