borlotti bean


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borlotti bean

(bɔːˈlɒtɪ)
n
(Cookery) a variety of kidney bean with a pinkish-brown speckled skin that turns brown when cooked: grown in southern Europe, East Africa, and Taiwan
[from Italian, plural of borlotto kidney bean]
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The recipes are different from your average children's cookbook with recipes like, borlotti bean burgers, onion soup and beetroot chocolate loaf to name a few.
A main course of Duck breast ragout with foie gras, caramelized onion and apple, truffle honey mustard juice on borlotti bean risotto serves as a perfect accompaniment to the fine Tuscan wines from the Castello Banfi winery.
Chef Enzo and his team craft lunch menus that begin with a selection of antipasti including freshly tossed salads, gourmet cheeses; and a variety of cold cuts ; followed by a warm bowl of Minestrone; Porcini mushroom soup; Borlotti bean soup; or the 'soup of the day'.
Arrange borlotti bean and tomatoes around perimeter of
MAIN BORLOTTI BEAN, CHILLI AND PINE NUT BAKE (SERVES 4-6) INGREDIENTS 200g gluten-free pasta shapes (available in all good supermarkets) 2tbsp olive oil 1 x 425g can borlotti beans, well drained Finely grated zest of 1 large lemon 40g pine nuts 4tbsp roughly chopped fresh parsley Pinch or two of dried chilli flakes 350ml double cream 1/2 x 10g gluten-free vegetable stock cube (available in all good supermarkets) 200g mozzarella cheese, sliced or 50g Parmesan cheese, grated (optional) Salt and freshly ground black pepper Green salad with rocket and onion, to serve METHOD 1.
Heat two tablespoons MAIN INGREDIENTS 200g gluten-free pasta shapes (available in all good supermarkets) 2tbsp olive oil 1 x 425g can borlotti beans, well drained Finely grated zest of 1 large lemon 40g pine nuts 4tbsp roughly chopped fresh parsley Pinch or two of dried chilli flakes 350ml double cream 1/2 x 10g gluten-free vegetable stock cube (available in all good supermarkets) BORLOTTI BEAN, CHILLI AND PINE NUT BAKE (SERvES 4-6) pasta to the bean mixture.
Gluten-Free Cooking by Phil Vickery, photography by Steve Lee, is PS16.99, and Phil Vickery's Essential Gluten-free, PS19.99, both published by Kyle Books MAIN BORLOTTI BEAN, CHILLI AND PINE NUT BAKE (SERVES 4-6) INGREDIENTS 200g gluten-free pasta shapes (available in all good supermarkets) 2tbsp olive oil 1 x 425g can borlotti beans, well drained Finely grated zest of 1 large lemon 40g pine nuts 4tbsp roughly chopped fresh parsley Pinch or two of dried chilli flakes 350ml double cream 1/2 x 10g gluten-free vegetable stock cube (available in all good supermarkets) 200g mozzarella cheese, sliced or 50g Parmesan cheese, grated (optional) Salt and freshly ground black pepper Green salad with rocket and onion, to serve METHOD 1.
Gluten-free Cooking by Phil Vickery, photography by Steve Lee, is PS16.99, and Phil Vickery's Essential Gluten-free, PS19.99, both published by Kyle Books MAIN INGREDIENTS 200g gluten-free pasta shapes (available in all good supermarkets) 2tbsp olive oil 1 x 425g can borlotti beans, well drained Finely grated zest of 1 large lemon 40g pine nuts 4tbsp roughly chopped fresh parsley Pinch or two of dried chilli flakes 350ml double cream 1/2 x 10g gluten-free vegetable stock cube (available in all good supermarkets) BORLOTTI BEAN, CHILLI AND PINE NUT BAKE (SERVES 4-6) pasta to the bean mixture.
Craig Millar's pan-fried cod, chorizo and borlotti bean stew.
For the egg yolk tagliatelli: In large bowl, combine borlotti bean
The borlotti bean, from Italy, rests inside its ivory coloured pods that are streaked with red.
Borlotti bean risotto onion rice Borlotti beans Salad 1 Put the vegetable stock in a saucepan over a low heat and bring to a simmer.