COOKING WITH LEGUMES | Vegetarian Cooking Class

 

DISCOVERING ITALIAN LEGUMES: ZOLFINO BEAN

Typically Tuscan, delicious Zolfino beans have earned an IGP certificate (Indicazione Geografica Protetta), a government category that recognizes local products worth preserving.
Zolfino beans have always grown between Arno and Pratomagno, in the province of Arezzo, at an altitude of 250-300 meters above sea level or even higher, up to 600 meters. Well-suited for less-nutrient rich soils, the beans can't survive in plains due to its very superficial root system.
Also called ‘bean of the hundred' (as it is harvested on the 100th day of each calendar year) or Burrino bean, Zolfino are small, round, thin-skinned yellow beans (their name originates from their yellowish colour resembling the color of sulphur - zolfo is the Italian name of sulphur).  Their texture resists long cooking time (3 hours and more).  When cooked, the beans are dense and creamy, and melt in your mouth like butter. They can be eaten boiled, seasoned with extra-virgin olive oil and spread on toasted Tuscan bread, or as a side dish for Bistecca alla Fiorentina.
(information provided by Slow Food | read more)

Zolfino beans are always displayed in MaMa Florence's kitchen, and we offer a tasting of Zolfino beans to those who attend our "Cooking with Legumes" cooking class!

 

TUSCAN FLAVOR | BRUSCHETTA WITH ZOLFINO BEANS

This rustic dish is one of the simple yet delicious recipes we love teaching during MaMa Florence's "Cooking with Legumes" cooking class, and is a typical Tuscan appetizer.

Ingredients (for 4 people):
dried zolfino beans, 50 g |1.8 oz | 1/2 cups
slices of unsalted Tuscan bread, 4
Extra-virgin olive oil, as needed
salt and black pepper
Sage, 3 leaves
Garlic cloves, 1

Procedure:
Soak the dried zolfino beans in a bowl of water overnight; drain the beans. Put the beans in medium-size soup pot, cover with cold water, add garlic and sage, and bring to boil. Cook over a low flame for a couple of hours, removing the foam on the top of the pot with a skimmer. Once the beans are cooked through, toast the slices of Tuscan bread, brush with a small amount of the bean's cooking water and a dash of olive oil. Return to oven to recrisp the bread. Place the slices of bread on a serving dish, top with a generous serving of zolfino beans, drizzle a little EVOO on top, and season with salt and pepper to taste.

 

 

HIGHLIGHTS | COOKING WITH LEGUMES | VEGETARIAN COOKING CLASS 

> Learn how to soak, cook and prepare different legumes 
> Discover traditional Italian recipes
> Find out how legumes are good for a gluten-free diet
> Prepare delicious dishes with your expert chef
> Enjoy lunch and taste what you have prepared

PROGRAM | COOKING WITH LEGUMES | VEGETARIAN COOKING CLASS

Beginning back in the age of agriculture, legumes have been significant crops in Italian history and cuisine as an important protein source. Because of their  inherent protein content, culinary traditions from around the world have always made regular use of legumes, which have historically been called "meat of the field". Today, legumes are revalued as a healthy unrefined food also because they are naturally gluten-free and highly reccommended for those who suffer from coeliac disease.

Chickpeas, lentils, beans, peas, fava beans... At MaMa Florence’s "Cooking with legumes" cooking class, we will select local organic legumes to teach you how to best cook them preparing tasty dishes according to traditional recipes adapted for every season, along with exploring the nutritional characteristics of each legume.

SAMPLE MENU | COOKING WITH LEGUMES | VEGETARIAN COOKING CLASS 

Lentil ginger soup
Grass pea paté with fennel
"Ncapriata" (creamed fava beans with chicory)
Warm Saffron-scented salad of roasted eggplant and Cannellini beans
"Zimino" (chickpeas with Swiss chard)
Black beans and cocoa cake

WHAT'S INCLUDED | COOKING WITH LEGUMES | VEGETARIAN COOKING CLASS 

> Instruction with a chef specialized in vegetarian cooking
> Preparation of a 4-course meal including appetizer, pasta dish, main dish and dessert
> Delicious meal of prepared dishes together with wine and water
> Coffee, tea and soft drinks
> Main topics and recipes of the dishes prepared during the class (PDF)
> 22% VAT included
> Class duration: 3 hours plus time for lunch | approx. 4 hours 

JOINABLE CLASSES RUN FOR A MINIMUM OF 3 PEOPLE.
Should the minimum not be reached for the day you selected, you will be given the choice to pay an additional fee for a private class, change your date to another day, or be fully refunded.  Sunday courses have a minimum enrollment of 5 people for course activation.


Note that because we only use fresh, seasonal ingredients from local suppliers and farms the menu will vary depending on what we find that day! We will send you the weekly menu when you book the class.
Please do let us know if you have any food allergies or preferences.


 

 

Buy this service

 

Chefs:

MICHELE BERLENDIS

Choose Date:

Choose Time:

05:00 PM
10:00 AM

Number of People:

Price per person:

110,00

 

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July 2018      

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