Recipe by Angelo Sabatelli: Vegetable pancotto, miso bean cream
Ingredients for 4 people
For the cannellini cream
120 g of cooked cannellini beans, cooked with the usual herbs but without salt
Red miso paste, to taste
For the pancotto base
20 g of sliced onion
40 g of diced potatoes
20 g of extra virgin olive oil
10 g of guanciale (cured pork cheek) cut into sticks
100 g of chicory leaves (preferably wild)
1 clove of garlic
2 bay leaves
Salt, to taste
30 g of chicory oil
20 g of extra virgin olive oil
4 irregular cubes of 50g each of stale Pugliese semolina bread
For the finish
5 g of dehydrated and chopped olives
5 g of dehydrated and powdered spinach
5 g of dehydrated and powdered tomato
5 g of dehydrated and powdered beetroot
5 g of dehydrated and powdered potato
5 g of dehydrated and powdered turnip tops
5 g of chickpea flour (toasted chickpea flour)
2 g of dehydrated and powdered bay leaf
2 g of fenugreek
Method
Put the cooked cannellini beans in a blender, add the miso gradually, and blend into a fine and smooth puree. If necessary, add a little cooking water and store at room temperature.
There are two types of miso, the delicate white and the bold red. For this recipe, the latter is preferred.
In a pot, sauté the onion and guanciale over moderate heat in extra virgin olive oil, add the diced potatoes and sauté for two minutes, add a bay leaf, and cover with about 500 g of water.
Cook until the potatoes begin to break down, strain through a fine sieve, and discard the solid part.
Return the liquid to the pot with the other bay leaf and the clove of garlic, reduce until you have about 200 g of liquid, and strain. Add the raw chicory and blend everything at maximum speed for about 3 minutes, strain again, and adjust salt if necessary. Let it cool.
Soak the bread cubes well in the obtained liquid, place them on a baking sheet lined with parchment paper, drizzle with extra virgin olive oil, and bake at 180°C for about 10 minutes. As soon as they come out of the oven, drizzle the cubes with chicory oil and sprinkle with the powders of the dehydrated vegetables.
Distribute the bean cream in the center of 4 flat plates, place the cube of pancotto in the center, and serve.
Note: The miso adds complexity to the bean cream, but if you prefer, you can also make it without.
Angelo Sabatelli's photo: www.noafood.com
